At this sunny west Fort Worth favorite, the menu is seasonal and the food is always more-than-dependable. Owner Marcus Paslay places an importance on scratch-made, authentic fare and ingredients. Here, fried calamari comes with meaty, fried castelvetrano olives, saffron linguine has a hint of salt from speck, and the roasted chicken, with salsa verde and brussels sprouts, is probably not the format your nonna would have made. Other unusual interpretations also await, like butternut squash agnolotti and cacio e pepe made with elusive mafaldine pasta. Indeed, this isn’t your nonna’s restaurant, and we mean that in the best way.