Quality first
Honour the customer, quality comes first. We buy the better ingredient even when nobody would notice the cheaper one — because we would.
About Bassano Del Grappa
A family table shaped by tradition
Since 2012 we have cooked the way our family always has — slowly, honestly and from scratch. This is the story behind the plates we send out every day in Bastrop.
Since 2012
Quality, healthy, tradition
Bassano Del Grappa opened in Bastrop, Texas in 2012 and has been run as a family business ever since. The name comes from a town at the foot of the Italian Alps, and the cooking comes from the same place — generous, unhurried and built on recipes that were never written down.
Plenty of restaurants today rely on a central kitchen that ships in semi-prepared meals to be reheated. We do not. Sauces simmer here. Dough is mixed and proofed here. Salads are cut to order. It costs more time, and it is the only way we know how to do it.
Nothing makes us happier than watching guests step out of a busy day, sit down for an hour, and leave full — having eaten something that tastes the way Italian food is supposed to taste.
The Bassano familyOwners & Kitchen
What Guides Us
Three words on the kitchen wall
Everything we serve has to pass all three before it leaves the pass.
Healthy & fresh
Fresh produce, real cheese, real olive oil. Dishes are assembled when you order them, not held under a lamp waiting for a ticket.
Tradition kept
Recipes passed down and cooked the long way. No shortcuts inherited from a corporate manual — just the ones our grandmothers approved of.
In Our Kitchen
Made the long way, every day
A plate of pasta looks simple. Getting it right takes the whole morning — here is roughly how a day at Bassano runs.
The morning delivery
Produce, cheese and seafood arrive early and get checked by hand. Anything that is not right goes straight back on the truck.
Sauces on the stove
Tomato, marinara and cream sauces start before we unlock the door and simmer until they taste like they should — never from a bag, never reheated.
Dough, mixed and rested
Pizza dough is mixed in house and left to prove properly, so the crust stays light with that New York style chew.
Cooked to your order
Nothing is plated until your ticket lands. Pasta goes into the water, pizza goes into the oven, and it reaches you minutes later.
Honour the customer. Quality comes first. Everything else follows from those two.
By The Numbers
A little context
2012Year we opened
0Years in Bastrop
0Made in house
0Open every week
From Our Tables
Bring your people, we’ll set the scene
Come Sit With
Us
There is a seat waiting
Reserve a table for tonight or send an order ahead — either way, you eat like family.