

Stylish dining room serving traditional Italian cooking with beer & wine in low-lit surroundings.
Hours
| Thursday | 11 AM–2 PM, 5–9 PM |
| Friday | 11 AM–2 PM, 5–9 PM |
| Saturday | 5–9 PM |
| Sunday | Closed |
| Monday | 11 AM–2 PM, 5–9 PM |
| Tuesday | 11 AM–2 PM, 5–9 PM |
| Wednesday | 11 AM–2 PM, 5–9 PM |
Address and Contact Information
Address: 2500 NE Green Oaks Blvd #106, Arlington, TX 76006
Phone: (817) 633-0830
Website: http://www.spazziosarlington.net/
Menu Photos
Order and Reservations
Order: Order online
Photo Gallery
Related Web Results
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Reviews
Worked down the street for 5+ years and just never stopped by.. craved pizza today and they cured the crave..
Ordered a small meat lovers and coke zero.
Pizza was thin and full of flavor In every bite. Most definitely coming back during dinner hours to try a pasta dish.. and most definitely will be coming back for lunch in the future
Also, I wanted to specifically commend Joe for his outstanding service. He was a fine gentleman and provided great service throughout the evening.
Thank you again for everything.
Best regards,
Joseph
No matter what I order the flavors are amazing.
The scallops and risotto was a special tonight. Wow!
Gina’s Special is an off the menu dish that is truly amazing. It is a Parmesan crusted chicken breast with tagliatelle, capers, and a cream sauce. always good.
The Penne Arriabata is spicy but WOW, such amazing flavor.
This restaurant is an Arlington hidden gem.
Try the chocolate explosion cake or the lemon cello cake for dessert . Super good.
It is worth the drive for lunch or dinner.
We came for the ricotta cheese pizza, and also ordered their margherita pizza. The personal pizzas came out fast, neapolitan style thin crust, beautiful presentation of the margherita pizza, with full bodied flavor. Note: Large pizzas are take out only. Our server was new, but was very attentive, and got the answers to our questions. The crabcake appetizer and sea scallops risotto from their specials were noteworthy.
Suggestion: From a training standpoint, management would be wise to allow new servers to sample the menu, so that they can identify by sight and suggest dishes to patrons.