EATS & DRINKS

By Case Dighero | Photos by Meredith Mashburn

Mezzaluna Pasteria & Mozzarella Bar

215 NW A St., Ste. 140 | (479) 520-8435 | www.mezzalunapasteria.com

Mezzaluna means half-moon, but it is also a specific type of two-handled, crescent-shaped knife used in Tuscany — an interesting juxtaposition of images that perfectly captures the essence of Bentonville’s newest Italian restaurant. Chef Soerke Peters and partner Amy Stouffer successfully launched the concept in Pacific Grove, California, in 2019, then landed enthusiastically in Northwest Arkansas to perpetuate their culinary philosophy of creating and operating sustainably. In fact, theirs is the first “Certified Green Restaurant” in Arkansas, and the care and diligence it takes to accomplish such a feat is nothing short of incredible. The honor comes from the international nonprofit, the Green Restaurant Association.

Immediately, Mezzaluna Pasteria & Mozzarella Bar is different from any other Italian restaurant in the region — an open display kitchen teeming with cooks and chef artfully spinning, hoisting, and firing beautiful food with purpose. A line of “front row” seats faces the action, the perfect place for curious and interested onlookers to watch up close and personal. The service staff is attentive but never hovering, and plates are placed carefully and cleared appropriately throughout the experience. Indeed, this is different and, quite frankly, exciting.

The German-born and -trained chef Peters commands attention and respect. Tall and solid, his demeanor is intense but gentle, much like his food. He honed his kitchen skills in New York before finding a home in California with his domestic and business partner Stouffer, who diligently manages all things outside the kitchen. It’s her attention to detail that makes the service machine run efficiently, including the beautiful bar, impressive wine list and detail-oriented staff. Without a doubt, the wheels of this partnership turn effortlessly with grace and charm.

Mezzaluna churns out its own homemade pasta — rigatoni, linguini, bucatini and cloud-like gnocchi that would satisfy even the hardcore noodle fan. There’s undeniable inspiration in this simple concoction of flour, egg and water, but how the pasta is treated for the plate is where the real magic is.

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Tre Mozzarelle

Everything is beautiful, such as the Ravioli di Manzo ($28), delicate pillows stuffed with braised beef short ribs then topped with pearl onions, braising jus, parmesan and freshly grated horseradish; the Linguini con Aragosta ($39), long golden threads twirled with lobster and white wine garlic sauce; and the Cappellacci de Granchio ($37), technicolor yellow dumplings filled with Dungeness crab and ricotta then tossed brilliantly with lemon butter and al dente Brussels sprout leaves and crispy sweet potatoes.

One of the most impressive dishes on the menu, and perhaps my favorite, is the Zuppa di Vongole ($18), a large bowl of luscious clam chowder accompanied by canoe-cut bone marrow and butter-toasted bread. All the textures and flavors culminate into something special, with rich and fatty marrow slathered on bread then sopped for maximum satisfaction. This one, despite the chef’s nuance for pasta, is worth the trip alone.

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Other non-noodle standouts from the mozzarella bar include the Prosciutto di Parma ($19), buffalo mozzarella nestled against a glistening roasted pear, wild arugula, ambrosia vinaigrette and toasted pine nuts; and the Tre Mozzarelle ($20), fiori di latte mozzarella, buffalo mozzarella, creamy burrata, roasted peppers, marinated olives, pickled cauliflower and homemade crostini. Superb.

Another “must order” is the Polpo alla Griglia ($21), fire-roasted octopus perfectly prepared against braised sunchokes, romesco sauce and Calabrian peppers.

The restaurant also includes a retail space full of petite bottles and jars of pickled vegetables, olives, oiled anchovies, crackers, and canned tomatoes — perfect for last-minute dinner party supplies for home. Also, the homemade gelato and sorbets are ethereal and delicious, an ideal place to land for coffee and post-dinner dessert, with gorgeous renditions of chocolate, pistachio and candy cap mushroom.

Mezzaluna Pasteria & Mozzarella Bar is undeniably one of the most exciting new restaurants to grace the already vibrant culinary scene in Northwest Arkansas. Come for the singular, beautiful pasta, but return and show support for its efforts in being the first “Certified Green Restaurant” in the Natural State.