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Cotto e Crudo is an Italian eatery and wine bar in Houston specializing in artisanal panuozzo, pizza, fresh pasta, charcuterie, and regional Italian wines. Located in River Oaks, we bring the flavors of Italy to a local spot made for everyday cravings. Whether you’re grabbing a quick lunch, picking up wine for dinner, or sitting down for a board of cheese and salumi, our menu is rooted in quality ingredients and Italian tradition served fast and with care. Dine in or take your favorites to-go.
Address and Contact Information
Address: 4340 Westheimer Rd #150, Houston, TX 77027
Phone: (346) 867-3151
Website: https://cottoecrudoenoteca.com/
Menu Photos
Order and Reservations
Order: Order online
Related Web Results
Cotto e Crudo | Italian Wine Bar in Houston
Cotto e Crudo is an Italian eatery and wine bar in Houston specializing in artisanal panuozzo, pizza, fresh pasta, charcuterie, and regional Italian wines.
Cotto e Crudo Enoteca (@cottoecrudoenoteca) – Instagram
14K Followers, 58 Following, 153 Posts – Cotto e Crudo Enoteca (@cottoecrudoenoteca) on Instagram: “Italian eatery & Wine bar Weekend Brunch 9am – 3pm Happy …
Order COTTO E Crudo Enoteca (Westheimer Rd Ste 150) – DoorDash
Get delivery or takeout from COTTO E Crudo Enoteca (Westheimer Rd Ste 150) – 4340 Westheimer Rd at 4340 Westheimer Rd in Houston.
Reviews
Gabriel Martins
Great spot with great food and ambiance! Came here for lunch with my fiancée and had a great time. We ordered the Eggplant Parmigiana and the Quinoa and Farro salad for appetizers. Both were very tasty. For mains, I ordered the Tacchino sandwich and my fiancée had the Margherita pizza. Both were also very good. Make sure to bring an appetite because all the plates are huge!
… moreJay Francis
First off, the short answer before the TLDR.
Go here! It is great. I can’t wait to go back and try their specialty sandwiches. Everything about the place put a smile on my face.
Today I had the potato and sausage pinsa and loved it.
The TLDR. Pinsa. The Roman rectangular “pizza”. After WWII, the Italian government fixed prices for bread so that people would be able to afford bread. The bakeries in Rome needed to come up with some alternatives to increase profit. The ovens used in Rome resulted in the rectangular pizza shape they are known for. In the 1970’s a new type of pizza dough evolved, more digestible, with addition of rice flour and some say, soy flour. Here is what I found in my research. “Modern Pinsa, characterized by its oval shape, high hydration (up to 80% water), and blend of wheat, rice, and soy flours, was patented by Corrado Di Marco, offering a lighter, more digestible alternative to traditional pizza.
“However, as technology advances and more research is done, new professional flours for pizza and the cold water processing techniques invented have made it possible to produce the Pinsa Romana.
“The birth and intuition of the Pinsa Romana are owed to the proficiency and experience of the Pizzaiolo Angelo Iezzi. In the early nineties, he was the first person to change how the dough is being produced while introducing the use of the cold water processing technique.
“Is pinsa the focaccia of ancient Romans?
Let’s debunk this myth right away: no. Or at least, there is no evidence that the modern pinsa is linked to ancient Roman traditions.
One of the most widespread legends claims that pinsa dates back to the times of the ancient Romans, a sort of precursor to pizza. It is said that Roman legionaries prepared a focaccia with flour, water, oil, and salt, which was then cooked on the battlefield. While fascinating, this story has no historical foundation and no supporting evidence.
The modern pinsa, in fact, was created in 2001 as the result of a long evolutionary process undertaken by Corrado Di Marco, the inventor of pinsa, to meet consumer needs. Although not brand new, pinsa is a modern product designed to provide an alternative to traditional pizza: lighter, more digestible, yet just as tasty.
The pinsa origin: the first steps
In the 1970s, Corrado Di Marco, an entrepreneur, researcher, and member of a historic family of Roman bakers, realized that pizza, as it was formulated at the time, did not fully satisfy consumer needs. A significant change was necessary because pizza dough was heavy, rich in fats, and not easy to digest, while people were increasingly attentive to quality and lightness—in other words, their health.
The desire to innovate led Corrado Di Marco to create the PizzaSnella brand, which would become one of the key elements of his long career in the industry. The goal was simple but ambitious: to provide the base for a product that, while maintaining the traditional taste, was lighter and more digestible, capable of winning over modern consumers.
PizzaSnella introduced an innovative flour mix to the pizza market; rather than just using wheat flour, Di Marco studied a combination that blended wheat with soy, an ingredient that gave the pizza unprecedented lightness. A “slim” product, perfectly suited for those who wanted to enjoy pizza without compromising their shape.
2001: the birth of pinsa and its first years
Corrado Di Marco did not stop at the success achieved with his flour mix but pushed his research further, with a constant desire to innovate and create something entirely new: pinsa.
His determination to perfect the product led him first to enrich the flour mix with an ingredient that would become fundamental for pinsa: rice flour. This not only gave the base a unique crunchiness but also contributed to the overall lightness, balancing the dough’s moisture. Additionally, rice flour provided characteristics that resulted in a more balanced and refined taste experience, making pinsa not only more digestible but also softer and more enjoyable.
… moreGo here! It is great. I can’t wait to go back and try their specialty sandwiches. Everything about the place put a smile on my face.
Today I had the potato and sausage pinsa and loved it.
The TLDR. Pinsa. The Roman rectangular “pizza”. After WWII, the Italian government fixed prices for bread so that people would be able to afford bread. The bakeries in Rome needed to come up with some alternatives to increase profit. The ovens used in Rome resulted in the rectangular pizza shape they are known for. In the 1970’s a new type of pizza dough evolved, more digestible, with addition of rice flour and some say, soy flour. Here is what I found in my research. “Modern Pinsa, characterized by its oval shape, high hydration (up to 80% water), and blend of wheat, rice, and soy flours, was patented by Corrado Di Marco, offering a lighter, more digestible alternative to traditional pizza.
“However, as technology advances and more research is done, new professional flours for pizza and the cold water processing techniques invented have made it possible to produce the Pinsa Romana.
“The birth and intuition of the Pinsa Romana are owed to the proficiency and experience of the Pizzaiolo Angelo Iezzi. In the early nineties, he was the first person to change how the dough is being produced while introducing the use of the cold water processing technique.
“Is pinsa the focaccia of ancient Romans?
Let’s debunk this myth right away: no. Or at least, there is no evidence that the modern pinsa is linked to ancient Roman traditions.
One of the most widespread legends claims that pinsa dates back to the times of the ancient Romans, a sort of precursor to pizza. It is said that Roman legionaries prepared a focaccia with flour, water, oil, and salt, which was then cooked on the battlefield. While fascinating, this story has no historical foundation and no supporting evidence.
The modern pinsa, in fact, was created in 2001 as the result of a long evolutionary process undertaken by Corrado Di Marco, the inventor of pinsa, to meet consumer needs. Although not brand new, pinsa is a modern product designed to provide an alternative to traditional pizza: lighter, more digestible, yet just as tasty.
The pinsa origin: the first steps
In the 1970s, Corrado Di Marco, an entrepreneur, researcher, and member of a historic family of Roman bakers, realized that pizza, as it was formulated at the time, did not fully satisfy consumer needs. A significant change was necessary because pizza dough was heavy, rich in fats, and not easy to digest, while people were increasingly attentive to quality and lightness—in other words, their health.
The desire to innovate led Corrado Di Marco to create the PizzaSnella brand, which would become one of the key elements of his long career in the industry. The goal was simple but ambitious: to provide the base for a product that, while maintaining the traditional taste, was lighter and more digestible, capable of winning over modern consumers.
PizzaSnella introduced an innovative flour mix to the pizza market; rather than just using wheat flour, Di Marco studied a combination that blended wheat with soy, an ingredient that gave the pizza unprecedented lightness. A “slim” product, perfectly suited for those who wanted to enjoy pizza without compromising their shape.
2001: the birth of pinsa and its first years
Corrado Di Marco did not stop at the success achieved with his flour mix but pushed his research further, with a constant desire to innovate and create something entirely new: pinsa.
His determination to perfect the product led him first to enrich the flour mix with an ingredient that would become fundamental for pinsa: rice flour. This not only gave the base a unique crunchiness but also contributed to the overall lightness, balancing the dough’s moisture. Additionally, rice flour provided characteristics that resulted in a more balanced and refined taste experience, making pinsa not only more digestible but also softer and more enjoyable.
Let’s Eat Houston
Feels like a local buzzy neighborhood gem with a cozy but sophisticated euro-cafe vibe reminiscent of those corner sandwich shops in Italy, but with that distinct flair of River Oaks elegance. Seating is very limited and we would recommend reservations if you are dining inside with a group, though there is more seating in a covered patio. Service was great.
Our favorites were the cotto e crudo pinsa and the vodka pasta. The pistachio crumbs and cream in the pinsa were incredible, and we really enjoyed our first pinsa (like a cross between a flatbread and a Roman pizza so served hot). The vodka sauce was very creamy and concentrated with flavor, and the pasta was cooked perfectly al dente.
… moreOur favorites were the cotto e crudo pinsa and the vodka pasta. The pistachio crumbs and cream in the pinsa were incredible, and we really enjoyed our first pinsa (like a cross between a flatbread and a Roman pizza so served hot). The vodka sauce was very creamy and concentrated with flavor, and the pasta was cooked perfectly al dente.
Karla De La Fuente
My first time here and I loved it. The cappuccino was delicious, the sandwich was really good, and the little chocolate bread was a nice treat. We also had pesto pasta and cheese pasta for the kids—both very good. Will definitely come back!
… moreGolden Eye
$21 for a meatball sub??!! You need to bring your big boy/girl wallet to this place! Yes, the food was good; yes, the location is fantastic; yes, they have lovely outdoor seating, friendly staff, and on-site parking. That being said, this is a pretty high price point for casual dining. More of an occasional treat than a place I would visit on the regular.
… moreErin Coleman
We had an amazing first experience! The food=WOW!! Everything surpassed our expectations!! The pizza and pasta was phenomenal! (The sandwiches looked incredible!) We ordered the diavola pizza and the cacio & Pepe pasta. They let me customize a vegetarian pizza. The staff was accommodating and took the extra step to make sure meal was 100% to your liking!
We went on a Saturday at 1:00 pm and they were packed! (Well deserved because they are amazing) we had to wait a little longer than expected but it was worth it for the food we received. It was evident how hard they were working!
Seating is limited inside. They do have outdoor seating which will be great when it cools off!
Can’t wait to go back!
… moreWe went on a Saturday at 1:00 pm and they were packed! (Well deserved because they are amazing) we had to wait a little longer than expected but it was worth it for the food we received. It was evident how hard they were working!
Seating is limited inside. They do have outdoor seating which will be great when it cools off!
Can’t wait to go back!
K E
The place is super quaint! People were nice and kind. The carbonara was good, but the portion size was small. The best thing was the arancini with a bit of bolognese sauce. I really regretted getting the chicken salad (Chicken Romana & Grana Padano). It was pretty much a Caesar salad with very, very, very dry and flavorless chicken, and it was $18. It’s a pricy place if you want a wholesome, balanced meal here – one could easily spend $100 for two people.
On the other hand, it’s a fun place where you can bring your dog, try different sodas from Italy, pick some free Italian candies at the register, and nibble on things.
… moreOn the other hand, it’s a fun place where you can bring your dog, try different sodas from Italy, pick some free Italian candies at the register, and nibble on things.
Adi Sondhi
It was so fresh and delicious. My fiancé had the tartufo and they let her add grilled chicken. Very polite and accommodating with a simple request but I appreciated it in this day and age. I had the spicy soppreseta sandwich, and I make sandwiches for a living. It was exquisite and simple. I’ll be back next weekend. 3 more things I want to try 🙂
… moreHeidy Poleo
This place had been on my to-do list for a while—it looked amazing, and I finally made it. Safe to say, it did notdisappoint. It’s located in a spectacular area, surrounded by charm and beauty, and the ambiance is just as impressive. The staff were incredibly welcoming and attentive, which made the whole experience even better.
The food? Top-tier. Everything is made with high-quality ingredients, and the prices are more than fair. The panuozzos are phenomenal—honestly, they rival the paninis from All’Antico Vinaio. And the sfogliatella? Perfectly crispy, filled right on the spot, just like in Italy. It’s a true taste of authentic Italian street food done right.
Highly recommended for anyone who appreciates great food, warm service, and a beautiful setting.
… moreThe food? Top-tier. Everything is made with high-quality ingredients, and the prices are more than fair. The panuozzos are phenomenal—honestly, they rival the paninis from All’Antico Vinaio. And the sfogliatella? Perfectly crispy, filled right on the spot, just like in Italy. It’s a true taste of authentic Italian street food done right.
Highly recommended for anyone who appreciates great food, warm service, and a beautiful setting.
Valentina Diemer
I’ve been coming to Cotto e Crudo since it opened, and it’s hands down the best Italian food in Houston. Everything is authentic, consistently delicious, and made with so much care. The atmosphere and service make it even better. A true gem I’ll always come back to.
… more