Italian cuisine is one of the most influential types of cuisines in the world with its rich sauces, hand-made pastas and zesty seasonings, along with delicious wines that are served with almost every meal. And as tradition meets the modern times, restaurants have stayed true to the foundation of Italian cooking while adding new ingredients, regional flavors and menu items.

As an Italian restaurant sitting firmly at 1212 Waugh, Tony Mandola’s Gulf Coast Kitchen combines the spirit of Italy with the seascape of the Texas coast. Once owned by the well-known Mandola family, the restaurant is now owned and operated by the Laurenzo family (their in-laws) as of December 2015. The Laurenzos have ushered in a slew of changes, with their main focus being the restaurant’s menu, and taking it to the next level.

With that being said, the restaurant welcomed a new executive chef, Juan Arellano. As a self-trained chef, Arellano has years of experience working at Houston restaurants, and he’s no stranger to the Laurenzo family. Since he was 3 years old, he’s been tucked away in a Laurenzo’s kitchen, as his parents were cooks in the original Ninfa’s (also owned by the Laurenzo family) in the ’80s. Over the years, Arellano has sharpened his culinary skills in a diverse set of kitchens that include McCormick & Schmick’s and Eatzi’s. His cooking style is heavily influenced with Mexican flavors, but his background allows him to adapt to any style, including Italian. Arellano worked with Domenic Laurenzo and his team to craft the perfect menus for regular dining, happy hour and brunch.

Snapper Phyllis

“Our main focus is to drive in more guests just like any restaurant,” Arellano said. “So when we looked at the original menu, we noticed that it was too big for itself. So we consolidated some items. And then we asked ourselves, what is it that’s gonna make a hit? So, we took the old version of the former Tony Mandola Blue Oyster Bar (previously at 8105 Gulf Freeway) and decided to go back to the roots of what made this restaurant happen, which was gulf coast influences. We focused on our oysters, and a fish that was more Texas-style like red snapper.”

Indeed, the red snapper has been a hit at the restaurant with a dish called the Snapper Phyllis. It’s a blackened red snapper that looks like heaven and melts in your mouth, bite after bite. The snapper is topped off with blackened jumbo shrimp, jumbo crab meat, and oysters in a special brown butter sauce. The snapper is also served with the skin on the tail, and you can find it on the restaurant’s dinner menu. Also, on the same menu are other Italian-inspired favorites that are guided by special recipes, including the Gulf Coast Cioppino.

Gulf Coast Cioppino

“We took the regular Cioppino that they had here, but we made it more Texas gulf coast,” he said. “It’s a mix of a crawfish boil, maybe a gumbo and all that good Cioppino stuff.”

In addition to the regular menu, the restaurant is also offering a new happy hour/Cicchetti menu. For those who aren’t familiar with Cicchetti, it is similar to the tapas dishes you might find at Spanish restaurants, but it’s a unique side dish that originated in Italy. The Cicchetti menu at Tony Mandola’s is combined with the happy hour menu, offering options of either Cicchetti Freddo (cold menu items) or Cicchetti Caldo (hot menu items), depending on your mood. The Cicchetti menu offers savory dishes from land to sea, with the Ahi Tuna Tower as a standout on the freddo side. The “tower” is layered with fresh avocado, Ahi tuna, mango and pineapple relish and is infused with a mango vinaigrette. On the caldo side of the Cicchetti menu, you have the L.A. Crawfish Tails, Crab Balls and the Pistachio Crusted Goat Cheese, which is a goat cheese cake made with a crushed pistachio crust. It’s served with a spicy tomato sauce, and it’s great for sharing. And while selecting something off the Cicchetti menu, guests have the option of adding one of the restaurants new craft cocktails with their order for only $4 extra.

Pistachio Crusted Goat Cheese

When it was time to revamp the Tony Mandola’s menu, no stone was left unturned. The menu has something for everyone, including pastas and fried menu items.

“You can never go wrong with fried fish,” Arellano said. “We have the Blue Combo fried seafood platter, and it’s really what made Tony Mandola’s Blue Oyster Bar famous.”

And with Arellano at the helm in the kitchen, the restaurant is seeing some major changes that recurring guests will recognize.

“We’re introducing 44 Farms prime beef as opposed to choice. We want to do what’s right for our guests who are coming here that have gained our trust. Our goal is that whatever seafood we get is the freshest and best quality. The system that we have in place now will dictate that. It’s a great system that we’ve created for this restaurant. From ordering to quality control to anything you can think of, we got it, hands down.”

For more on Tony Mandola’s Gulf Coast Kitchen, visit Tonymandolas.com.

1212 Waugh, Houston, TX 77019

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