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Nove Italiano - CLOSED

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Nove Italiano
Brian+Harkin 

00000 - 00000 of 00000

00,000 of 00,000

3090 Olive St. Dallas TX 75219

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  • Italian, New American, Seafood
    Sun,Tue,Wed,Thu,Fri,Sat 5pm-11pm
    $$$$ $$$, $$$$
  • All Major Credit Cards, Diners Club
    Catering, Patio/Sidewalk Dining, Private Party, Takeout
    Dinner
  • Full bar
    Accepted, Recommended, Not Necessary
    Valet
Description

Like everything else in Victory Park, Nove is loud and sexed-up--almost to the point of absurdity, like with the floor-to-ceiling wine room light show and the Rubenesque topiaries on the patio fresh from cosmetic surgery. Nove has a great wine program and food that hits as much as it veers off course. Salumi platter is extraordinary, as is the grilled octopus and the whole market fish. Salmon works too. Approach the steaks with caution. If you're interested in food and wine and conversation, go on off nights at off hours. If you're interested in basking in Nove's sexed-up soup, primp your toes and prep your fingers. You'll need loud sign language.








Back to TopDallas Observer Critic News & Reviews | Write a Review
  • Cloud Nine

    Cloud Nine

    You can go to Nove Italiano and surrender your body and your mind to the overloaded sensory broadsides from the lights, the plasma screens and the speaker cabinets bolted to the ceiling and aimed to saturate every corner of the room with ruthless... More »

  • Overdone

    Overdone

    N9NE Steakhouse is set to open in Victory Park January 18. N9NE (pronounced "nine") is the "signature" property of Las Vegas-based N9NE Group, parent of Ghostbar and founded by Michael Morton (son of Morton's the Steakhouse founder Arnie Morton)... More »

Back to Top Dallas Observer Awards | Visit the Best Of Website
  • 2007 | Best Cold Cuts

    Most people are born with salty meat urges, the kind of meat with generous sequins of fat. Nove assembles them on a wooden board with timepiece precision, tiny slices of red and pink and blood black overlapping their way toward your cravings. The board hosts salamis and ruffles of prosciutto di Parma, sweet and salt tangy; mortadella folds, reeking of delicate pepper and coriander; and wedges of aged cheese with a little blot of seasoned ricotta. There's a mole, an intensely extracted... More »

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