#FoodieFriday: Mille Lire, There’s a Story in Every Bite

by Adam Zoblotsky on May 10, 2019 in Food, Dallas/Fort Worth,

Mille Lire is remarkable.

It seems plausible that, in a given month, a chef during dinner service might plate thousands of  entrees and sides. That means hundreds of customers will never get to meet the chef behind their dining experience. So, if you are in Dallas, and you meet Giuliano Matarese, Executive Chef and owner of Mille Lire, consider yourself to be lucky.

Born and raised in Italy, Chef Giuliano’s culinary studies began in his grandmother’s restaurant in Napoli, where he spent his free time learning from the best. Now with more than 20 years of experience, he has perfected his skills in some of New York’s most prestigious restaurants, including Charlie Palmer’s Aureole under mentor and chef Dante Boccuzzi, and has held esteemed positions in luxury resorts and Michelin starred restaurants such as Convivio. Chef Giuliano has also appeared on top cooking shows including Chopped and Beat Bobby Flay.

If you are fortunate enough to experience Chef Giuliano’s Lobster Risotto, your run of luck continues as your taste buds will travel from the Centrum in Dallas to Italy in seconds. And the feast for your senses goes on. Mille Lire sommelier Roger Bissell’s expertise on pairing is spot on, while artist Brian Ellard has tastefully placed sculpture throughout to create a decor that is simply delicious.

Come to think about it, Mille Lire is the Italian restaurant I’ve always been searching for. Here’s a taster of what I loved on a recent visit. #MangiareDallas!

Mille Lire hosts a $65 Roman Feast Wine Dinner May 15 at 7pm. Call (214) 269-5200 to reserve your spot.

Executive Chef and owner of Mille Lire Giuliano Matarese. Photo Adam Zoblotsky
Bistecca Arrosto: Roasted Sirloin Steak, Fava Bean Puree, Balsamic Glazed “Cipolline” Onions and Natural Jus. Photo Adam Zoblotsky
Mille Lire’s Burrata: Prosciutto di Parma, Tomato Eggplant Ragu. Photo Adam Zoblotsky
Risotto con Aragosta: Maine Lobster, Fennel and Saffron Risotto. Photo Adam Zoblotsky
Crema di Parmigiano: Parmesan Cheese Brulee, Wild Preserved Cherries. Photo Adam Zoblotsky
The impressive wine collection at Mille Lire. The wine wall currently holds an outstanding 1,400 bottles. The most popular are Graci Etna Bianco Sicilia 2016, Rose Del Borro IL Borro Tuscany 2018 (Salvatore Ferragamo ), Fontodi Syrah Tuscany 2000 and Tonnino Organic Grillo Sicilia 2017.
Photo Adam Zoblotsky

Cover: Salmon Carpaccio~Burrata, Orange and Crispy Capers. Photo Adam Zoblotsky

Adam Zoblotsky is Creative Director at Restaurant Pixel, a Texas-based design and photography agency