CYPRESS, Texas – Veteran restaurant group, Gr8 Plate Hospitality, is ready to debut their newest
concept at the Boardwalk Towne Lake development in Cypress. Diners will soon be able to experience
Passerella – a new restaurant serving up handcrafted Italian dishes – on Tuesday, May 17.
“We are very excited to see this project come to fruition,” said Gr8 Plate owner Paul Miller. “For us, it’s
about bringing together the freshest ingredients we can find to create a menu that is distinctly different
than anything we have done in the past. Our hope is to deliver an elevated dining experience that
complements the beautiful views found at Boardwalk Towne Lake.”

Passerella, which is situated on a picturesque corner of the Cypress development, is meant to make
guests feel like they can stay awhile and perhaps enjoy an after-dinner amaro if they so choose. The
elegant interiors feature a mix of plush leather chairs and booths, Italian-inspired art on the walls, a large
handsome bar with Ferrari-yellow barstools, and brick accent walls. The restaurant’s expansive outdoor
patio backs up to Towne Lake, offering gorgeous views of the water as you cool off with a cocktail and
indulge on a charcuterie board or selection of antipasti.

The substantial food menu offers many regional Italian dishes people know and love, along with house
specialties. On the Antipasti section of the menu, find standout starters like Fritto Misto with crispy
calamari, shrimp, fried lemon wheels, white anchovies, arugula, and a preserved lemon herb vinaigrette;
Ricotta Montata made with whipped ricotta, fresh mint, parsley, honey, extra virgin olive oil, and polenta
crisps; Charcuterie Boards – available in a half or full order – stacked with a rotating selection of artisan
cheeses, cured meats, olives, mixed nuts, rustic house breads (all made in-house), and pickled
vegetables; and the ever-popular Sicilian snack, Arancini.

Navigate down the menu and you will find sections dedicated to Minestri (Soups), Insalata (Salads), Frutti
Di Mare (Seafood), and Manzo E Ucceli (Beef & Fowl). Zuppa di Aragosta with Maine lobster, creamy
broth, and Calabrian pesto; Insalata di Rucola with Buffalo mozzarella, baby arugula, apple, crispy
prosciutto, and red wine vinaigrette; Branzino alla Calabrese with pan-seared branzino, spinach risotto,
Calabrian pesto cream sauce, and blistered grape tomatoes; and Agnello in Crosta di Erbe with herbcrusted
lamb tenderloin, three cheese polenta, crispy brussels sprouts coated in parmesan, and a cognac
reduction are just a few options. Of course, no Italian eatery would be complete without a selection of
Pizzas and Pastas. Munch on Pizza ai Funghi topped with a creamy béchamel sauce, mozzarella, forest
mushrooms, mixed herbs, and white truffle salt; Bucatini e Polpette with classic meat sauce, tomatobraised
beef meatballs, bucatini, and grated Grana Padano; and Frutti di Mare Alfredo with sautéed
Gulf shrimp, jumbo lump crab, forest mushrooms, fettucine, and house-made Alfredo sauce.

To supplement the food menu, there will be an extensive list of Italian and Californian wines handselected
by Miller and lead Sommelier Matt Stevenson, as well as beer and expertly-crafted cocktails.
“We aim to create a clean and classic wine program that can grow with the consumers in the area,” said
Stevenson. “Guests will find unique bottles that may lure them out of their comfort zone coupled with
familiar brands with more well-known profiles. All in all, the current wine menu sports up to 55 bottles,
including varietals like Nebbiolo, Chianti, and Sangiovese. We will likely expand the menu as we learn
more about what guests tend to gravitate toward.”

On the cocktail side of things, beverage manager Dylan Hart has concocted a whimsical Dante’s-Infernothemed menu complete with cocktail names based on some of the book’s central elements. Options
include the Paradiso made with white rum, passion fruit liquor, Orgeat, lemon juice, Velvet Falernum, and
Luxardo cherry syrup; the Virgil with rye whiskey, Averna Amaro, Angostura bitters, and orange bitters;
and Purgatorio made with gin, Aperol, rosemary simple syrup, grapefruit juice, lemon juice, and
Peychaud’s bitters on top. Hart brings over 9 years of experience having worked as a bartender at Salt
Grass Steak House and as a manager at Brix Wine Cellars in Cypress. He draws inspiration from
Prohibition-era cocktails, which tend to involve fresh juices and classic ingredients. Accompanying the
wine and cocktail menu are a selection of both foreign and domestic beers.

ABOUT PASSERELLA
Established in 2022 by Gr8 Plate Hospitality, Passerella is a chef-driven Italian concept located at 9945
Barker Cypress Road, Ste. 122 at the Boardwalk Towne Lake in Cypress, Texas. The menu boasts an
eclectic array of regional Italian dishes, soups, salads, seafood specialties, and handmade pizzas and
pastas, accompanied by an impressive wine and cocktail menu. It’s elegant dining room and expansive
outdoor patio make it a great destination for special occasions and family events. The restaurant is open
Monday to Thursday, 3 – 10 p.m.; Friday to Saturday, 3 – 11 p.m.; Sunday, 3 – 9 p.m.; and closed on
Tuesday. For more information, visit http://passerellaitaliano.com/ or call 281-213-2354.

ABOUT GR8 PLATE HOSPITALITY
Houston-based Gr8 Plate Hospitality is led by restaurateur Paul Miller and his wife Doris Miller, who were
jointly named 2018 Restaurateur of the Year by the Greater Houston Restaurant Association. Gr8 Plate
operates nine Houston-area restaurants with more than 475 employees, including six The Union Kitchen
locations (Memorial, Kingwood, Ella, Washington, Cypress, Katy) and three Jax Grill locations (Bellaire,
Shepherd, Katy). For more information, visit www.gr8plate.com or call 713-668-6029.