As patio season returns to the Valley, il Bracco Scottsdale is welcoming cooler-weather dining with a fresh lineup of dishes that highlight the flavors of fall. Known for its scratch-made Italian-inspired cuisine, the restaurant is introduced offerings featuring earthy mushrooms, sweet figs, aromatic herbs and fresh seafood.
Among the new additions is Marsala Trumpets, a comforting pasta dish featuring trompetti noodles, mushrooms, garlic and Marsala. For a lighter option, the Burrata Salad pairs creamy burrata cheese with figs, grapes, walnuts, arugula and fennel, all tossed in a white balsamic vinaigrette.
New side dishes bring even more seasonal flavor to the table. Seared Wild Mushrooms are prepared with garlic and thyme, while White Beans combine Italian sausage and sage for a hearty accompaniment.
Later in October, the restaurant will expand its offerings with Cioppino, a traditional fisherman’s stew featuring crab, scallops, sea bass, shrimp and clams simmered in a tomato-saffron broth. The seafood-focused dish adds a comforting option for diners looking to settle in for a leisurely fall meal.
Originally established in Texas, il Bracco has earned a loyal following in Dallas, where it has consistently ranked as OpenTable’s No. 1 most-booked restaurant.
The Scottsdale location opened this spring as the first national expansion for Western Addition Restaurant Group, bringing the brand’s Italian-inspired menu and energetic dining atmosphere to the Valley. For more information or to make a reservation, visit ilbraccorestaurant.com.
