Tratto
Italian restaurant · Downtown Phoenix
1505 E Van Buren St, Phoenix, AZ 85006
Highlights
Elevated Italian plates & cocktails in an intimate, rustic-chic space
Elevated Italian plates & cocktails in an intimate, rustic-chic space
"Two-time James Beard award-winner Chris Bianco may be one of the world’s great pizzaiolos (Chef’s Table, the Netflix documentary on pizza-making, etched that impression in stone), but his talent for soul-satisfying Italian food extends far beyond the parameters of the pizza oven. His welcoming trattoria, housed in a vintage building along a strip of Van Buren, smoothly proves the point. The frequently changing menu, which celebrates the seasons, might offer Chioggia beets roasted in fig leaves and dotted with gorgonzola dolce, or ricotta ravioli with fava beans and lemon, or maybe smoked and braised pork shank, served Milanese-style — all of it simple but mind-blowing. The cocktails are noteworthy, the wine list skews Italian, and the desserts never fail to please." - McConnell Quinn
"Tratto is local legend Chris Bianco’s lesser-known, East Phoenix trattoria. This lowkey spot was originally located in Biltmore’s Town and Country strip mall and moved to its new digs in 2020. The new-ish locale is warm and inviting, offering delectable Italian food worthy of Bianco’s reputation. The menu at Tratto is always changing, making way for a different dining experience every time you visit. The restaurant focuses on using Arizona ingredients to create classic Italian dishes, so naturally, you can not skip out on one of the Arizona-wheat homemade pasta dishes." - McConnell Quinn
"A Phoenix restaurant run by chef-restaurateur Chris Bianco; its proprietor received the James Beard Foundation's Outstanding Restaurateur award." - ByAli Francis
"Founded by the same guy as Pizzeria Bianco, Tratto is a pasta-focused restaurant right next to Bianco’s location in the Town & Country Center. Tratto is best when you share a few things from their regularly-changing menu that has included dishes like cavatelli with duck and prosciutto ragu. There’s an off-menu cacio e pepe that’s phenomenal here too. Try to get a reservation ahead of time, otherwise you can try your luck at the first-come-first-serve bar." - Joanna Boyle
"A handsome, calm Italian restaurant with white walls and oak accents offering finessed, ingredient-driven cooking: standout bites included charred chicken livers with sweet-sour plum jam, wide-rigatoni in a light guinea hen ragu, generous pork chops and a perfectly simple lemon tart; opened in 2016, it operates with a strong service and culinary team under the founding chef’s mentorship and ranks among the city’s top modern-Italian experiences." - Bill Addison
