Houston's most historic theater debuted its decadent neighbor last year, and reservations at Leo's River Oaks have continued to grow. The New American restaurant, inspired by New York's most stylish eateries, is decorated with modern Art Deco chandeliers, feathered light fixtures, and has a handsome, warm ambiance. Guests can enjoy selections from the Raw Bar, prime steaks, as well as several seafood dishes and classic offerings including an Umami Royale Cheeseburger and Potato Dauphinoise. Since the doors opened just over a year ago, diners have raved about the Truffle Agnolotti, which has quickly become one of the mainstays of the menu. leosriveroaks.com
The Pasta
The dough at Leo's River Oaks begins with Italian "00" flour, extra-fine semolina, and a generous ratio of egg yolks, creating a rich golden color and supple texture. After resting, it's sheeted thin and cut into strips, then filled and sealed into delicate agnolotti.
The Filling
"The filling layers earthy, savory, and umami flavors," said Executive Chef Kirk Thompson. "Cremini mushrooms are slowly sautéed with onion, garlic, and herbs, then folded into whipped ricotta with fresh eggs. Truffle pâté, yuzu vinegar, porcini and soy powders, Parmesan, a touch of truffle oil, and chives add depth, brightness, and a subtle citrus lift. The result is both creamy and woodsy.."
The Mix-Ins
The agnolotti are nestled in a concentrated mushroom stock enriched with sherry vinegar, herbs, and butter. Seasonal sautéed mushrooms bring texture and an added forest-like aroma. According to Thompson, the broth delivers an intense, slow-cooked essence that ties the dish together and coats each bite.
The Toppings
The dish is finished with ribbons of Grana Padano and a generous shaving of fresh truffle. "The Agnolotti balances nutty, savory notes with luxury, and the aroma of truffle lingers, making the final presentation really indulgent," says Thompson.