Panciuto opens in Austin

New Italian American comfort food spot from JewBoy Burgers founder Mo Pittle.

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Panciuto opens in Austin

New Italian American comfort food spot from JewBoy Burgers founder Mo Pittle.

In brief

New Italian American comfort food spot from JewBoy Burgers founder Mo Pittle. Panciuto, an Italian American comfort food restaurant in Austin, opens as Mo Pittle's latest venture after rethinking his previous concept. Originally reported by Nation's Restaurant News.

Panciuto opens in Austin

Pasta at Panciuto

Panciuto opened September 15 in Austin's Hyde Park neighborhood as Mo Pittle's latest venture after rethinking his previous concept.

Italian American comfort food concept

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Pittle aims to serve approachable Italian American comfort food with generous portions and reasonable prices in a casual setting.

Reconcepting from Umarell

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Pittle reworked the space after noticing Umarell was moving away from its original Italian American comfort food vision.

1,100 sq ft space

The 1,100-square-foot restaurant seats 63 people inside and 16 outside with local artist prints and a black-and-white checkered floor.

Hybrid service format

Panciuto uses a counter ordering system where staff brings food to tables for a casual dining experience.

Menu highlights

Menu highlights

The menu features antipasti, salads, pastas, hearty dishes, and desserts like tiramisu and cannoli.

Pittle's background

Pittle grew up in El Paso, Texas, studied advertising at the University of Texas at Austin, and noticed cultural similarities between Italian and Jewish American communities.

Expansion plans

Pittle plans to expand lunch menu with sandwiches and introduce happy hour options once liquor license is approved.

JewBoy Sliders expansion

JewBoy Sliders expansion

Pittle's JewBoy Sliders has four locations, each either a food trailer or bar in nightlife areas, and he explores a brick-and-mortar version.

The headline

Panciuto, an Italian American comfort food restaurant in Austin, opens as Mo Pittle's latest venture after rethinking his previous concept.

Read the original on Nation's Restaurant News

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