PAROLE GENTILI
“That salad is just one of the reasons you should not sleep on the specials here. Rios and Sammons are constantly tinkering and what-iffing and trying something different — it’s that kind of partnership, which is one of the reasons Mimo is so full of promise. One noon, Sammons insisted I try a remarkable fritter made with grated zucchini and the palest, tiniest kernels of new corn, moistened with a little buttermilk and fried on panko crumbs until shatteringly crisp, with molten interiors.”
-Alison Cook, Houston Chronicle
“Italian concepts fluttered the city in 2023, but great as they may be, no newcomer was as exciting as this humble Eastwood Italian joint, from seasoned industry folk Fernando Rios (former executive chef at Weights + Measures) and Mike Sammons (13 Celsius and more). The duo dreamed up the concept to bring real deal Italian dishes to our neck of the woods, from fettucine romanesco hit with mortadella and pistachio to roasted red snapper swimming in broth.”
-Houston Press
“Simple yet complex, and also supremely satisfying, one bite of this aromatic broth-poached snapper and crusty bread will make you a little emotional.”
-The Infatuation
-Chelsea Thomas on the Pesce “AcquaPazza”
“Rios takes a similarly minimal approach to his food. Following Italian traditions, he aims to serve dishes that use only a few ingredients and present them in a way that allows each one to shine.”
-Eric Sandler, Culturemap
“Who would have imagined this unique Italian restaurant was hidden inside one of Houston’s oldest Mexican markets? With its cozy wine bar, soft lighting, and overall rustic charm, Mimo feels like a gem you stumbled upon while on vacation. Led by chef Fernando Rios and wine guru Mike Sammons (both of the late Dolce Vita), the restaurant aims to serve Italian classics that are rare on American menus. Such as what? One fine example is their insalata della casa with meaty radicchio, sweet, toasted pecans, and a dreamy pecorino miso vinaigrette. And don’t skip an order of fresh baked skillet bread, which is every bit as delicious as it sounds. Antipasti are a major strength here (and served generously enough to share); a recent favorite was the rapini fritto, lightly fried and piled high with cara cara oranges, citrus aioli, and shaved Parmigiano Reggiano. Pastas steal the show, including pillowy gnocchi with ricotta, saffron sauce, and lemon; and lumache starring Castelvetrano pesto…. [The] T-bone steak with rosemary-broccolini cream, fig balsamic, and mint was superb, especially paired with one of the smart Italian wines. Save room for dolci–even simple-sounding biscotti are presented with flair–think oversized lemon-almond cookies with whipped cream and amaretto to pour over.”
-Texas Monthly
“Among the surge of flashy new Italian restaurants to have hit Houston recently, Mimo is excellent in its simplicity. Opened in 2023 in the colorful Tlaquepaque Market strip, the restaurant serves fresh, vibrant salads and handmade pastas that overdeliver, like the paccheri tossed in a Castelvetrano olive pesto and the pappardelle with braised lamb and mushrooms. Mimo also has a concise wine list of Italian favorites and lesser-known selections to boot.”
-Houstonia