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Sorriso Modern Italian Kitchen officially open in Waterway Square

February 1, 2019

Italy came to The Woodlands on Thursday night with the opening of Sorriso Modern Italian Kitchen and its partner bar and lounge, Como Social Club Poolside Terrace and Bar.

Guests feasted on truffle cavatelli, roast suckling pig, herb and sea salt-crusted beef sirloin drizzled with red wine caramel sauce under the twinkling lights of Waterway Square.

“I’m really proud to be here,” said Sorriso Executive Chef Enzo Fargione to the hundred or so guests gathered in the palatial lobby. “Together I think we accomplished something unbelievable.”

Sorriso officially opened on Jan. 9, but the event on Thursday was a way to both welcome the community to the newest restaurant in The Woodlands and celebrate the opening of Como Social Club, said Wendi Gelfound, the Howard Hughes Corporation’s area director of marketing.

“We wanted to celebrate both places, so we waited until we were ready to open Como,” Gelfound said.

Although the two venues are housed at the Westin at The Woodlands, they are stand alone restaurants with their own identities, Gelfound said. Both are completely separate and are designed to appeal to different and diverse demographics, but work together under Fargione and offer a complementary experience for guests.

Sorriso’s authentic Italian fare is geared toward the guest out for high-end dinner, with its bar and charcuterie bar offering an authentic meal for all. With its pool, cabanas and bottle service, Como Social Club, on the other hand, is likely to draw a younger crowd as a night-out destination.

“We purposefully branded them differently and uniquely,” Gelfound said. “But they can work in tandem — if there’s a wait for tables (at Sorriso), people can go upstairs (to Como) and have a cocktail.”

But, on Thursday night, the two restaurants became one — guests up and down the spiral staircase lounged on the mid-century chaises and couches on Como’s balcony, sipping Aperol spritzes and Negronis and nibbling on focaccia, prosciutto and chickpea dip from the charcuterie bar set up downstairs.

Not to be forgotten — the dessert tower in Como stacked five shelves high with bite-size tiramisu, panna cotta and cakes.

At the root of it all was Fargione’s house-made sauces, pizza dough and pasta — a major draw for Howard Hughes officials when they hired him from his former base in Washington, D.C.

“We went looking for a chef who is passionate about creating food from scratch that has all these authentic flavors,” Gelfound said. “There was nothing like this in The Woodlands before.”

mrincon@chron.com

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