Jared Gleaton
Google
Atmosphere & Service
Malfi blends California’s coastal ease with Italy’s rustic charm, reimagining 1960s Italian Modernism through a modern industrial lens. Soft lighting, concrete floors, and warm wood accents create a nostalgic yet inviting atmosphere.
Service at Malfi is excellent. Water glasses stay full, and attention to detail is clear. Some servers demonstrate deep menu knowledge, while others capably highlight standout dishes. There are no missteps or red flags—just dependable, well-executed hospitality.
Dining
White Bean Dip
The dip is a masterful blend of texture and flavor. Served with slightly sour, perfectly aerated Country Bird Bakery bread, it opens with the creamy richness of white beans, transitions to herbal hints of sage and salt, and finishes with the nuttiness of pistachio and the savory depth of pork jowl. Exquisitely balanced between salty and savory, the dish is elevated by the bread, which complements without overshadowing the dip’s complexity.
Arancini
Malfi’s arancini skip traditional arborio or carnaroli rice, leading to a texture that lacks the signature bite of risotto. While the crispy shell and creamy center show promise, the rice is overcooked. Truffle and fontina come through well, finishing clean with tomato sugo.
Pork and Beef Meatballs
The meatballs are plump, juicy, and expertly executed. Bold beef leads each bite, giving way to the richness of pork and a finish of aromatic herbs. A bright, tangy tomato sauce adds balance, while the creamy polenta is flawlessly prepared—an ideal, comforting pairing.
Burrata and prosciutto
The house-pulled burrata is elegant and creamy, its lush texture perfectly balanced by the salty richness of prosciutto. Layered atop tangy sourdough, the trio delivers a harmonious blend of creamy, salty, and sour—simple, sensual, and beautifully executed.
Malfi Tomato Toast
A minimalist spread of tomato graces a crisp, brittle slice of Country Bird Bakery sourdough. The tomato itself leans neutral, bordering on under seasoned—just a touch of salt could have elevated its flavor. The texture of the toast is brittle.
Carpaccio Di Manzo
Bright and briny with a creamy tonnato base. Acidity is well-calibrated, and the dish ends on a lingering note of tuna, citrus, and capers. A smart, slightly playful twist on tradition.
Bucatini basil cream pesto, pistachio, and whipped burrata.
Perfectly cooked pasta, subtle basil and lemon, and silky pesto. However, the promised pistachio is absent, and the flavor leans restrained. A good modern dish, though it plays it safe.
Rigatoni Alla Vodka
The vodka sauce is creamy, rich, and slightly tangy. Malfi’s blending of tomatoes, cream, vodka, and aromatics into a smooth, flavorful accompaniment for pasta was nigh perfect. At the finish of each bite, a subtle yet satisfying heat from red pepper lingers at the back of the throat.
Tagliatelle Bolognese.
The final pasta course elevates the meal to a true pièce de résistance. Each bite is a symphony of robust flavors, with tender beef, sweet carrot, and rich tomato melding seamlessly to create a dish that feels both comforting and extraordinary. The depth of flavor is remarkable, leaving you longing for another bite. This dish stands as a masterpiece—undoubtedly the best pasta I’ve experienced in Oklahoma, rivaling even the finest offerings from renowned restaurants in New York and Chicago.
Ricotta cake with diplomat cream and lemon curd
The cake is moist, and the diplomat cream provides a luxurious, velvety contrast in texture. The lemon curd, with its tart and vibrant flavor, brightens each bite, adding a refreshing balance to the richness.
Panna Cotta with fruit conserva
Silky, soft, and indulgent. Vanilla notes shine through, and the fruit conserva adds tart contrast. A well-executed dessert, though consistency varies—at times collapsing under its softness.
