Relish in Chef Arturo Boada’s thoughtful wine list and tapas-driven menu where everything is made from scratch, at Arturo Boada Cuisine on the near West Side.

Tucked away on Del Monte just off Voss in a small strip center, neighborhood regulars alongside destination foodies enjoy a vast array of offerings including small plates, scrumptious salads, homemade pasta, wood-fired pizzas, and larger meat and seafood entrees.

Chef Arturo Boada is a Houston restaurant legend. Two of his early restaurants, 1991’s Le Mer and 1997’s Solero, made Esquire’s “Best New Restaurants” list, placing him squarely on the foodie radar.

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Chef Arturo Boada | Photo courtesy of Arturo Boada Cuisine

Chef Arturo Boada 

At the intimate Arturo Boada Cuisine, which opened in 2012, the esteemed chef is quite possibly creating his best cuisine ever, executed beautifully via the astute management of his nephew, soon-to-be master sommelier Camilo Boada. It’s not fancy, but it is refined and cozy in the understated 60-seat dining room.

“I keep up with the trends but I really like to feed people delicious food made from beautiful ingredients and treat them like family,” said Boada.

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Mussels Tomatillo | Photo courtesy of Arturo Boada Cuisine

Small Plates Tapas Creations

Colombian-born Boada continues to be an avid world traveler, researching and relishing in cuisine from throughout the world. The inspired results land on his menu, which offers a glimpse into the way he enjoys eating – with plenty of shared plates and big flavors.

From the Tapas side of the menu, consider the ceviche, made super-fresh seafood (procured from local purveyor Blue Horizon Seafood) marinated in fresh lime juice and Serrano peppers. Continue with your tapas kick and try the calamari – your choice of fried, sautéed or grilled or the “Papas Bravas” – spicy red potatoes served with Spanish chorizo.

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Restaurant Interior | Photo courtesy of Arturo Boada Cuisine

Brick Oven Pizza & Homemade Pasta

The wood-burning brick oven is a focal point of the restaurant and turns out some mighty fine pizzas. Served with a perfect flaky crust, pizzas include toppings like the classic margherita, made with fresh mozzarella imported from Puglia and Arturo’s signature marinara (available by the jar) or the clever carnitas pizza with charred salsa, asadero cheese, onions, and fresh cilantro.

Popular pasta choices include “Mama Sonia’s Ravioli”, a recipe of his mother’s, stuffed with chicken and porcini mushrooms, topped with a white wine cream sauce and jumbo lump crab meat.

Looking for something a bit creamier? Try a delicious take on a classic in the fettuccine and shrimp, which features a super fresh cilantro pesto sauce.

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Sashimi Tuna | Photo courtesy of Arturo Boada Cuisine

Steaks & Seafood

Grilled meat options include prime steaks, veal chops, or a chicken breast “provenzale” with artichoke hearts, fresh tomato, garlic, mushrooms, olives and fresh herbs.

If you’re in the mood for seafood try entrees which include everything from salmon, grilled sashimi-grade tuna, and snapper “al fresco” to the “frutti di mare” featuring snapper, shrimp, clams, mussels, and calamari served in a light tomato broth.

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Chicken Rigatoni | Photo courtesy of Arturo Boada Cuisine

Custom Requests Appreciated

Are you eating healthy, on a restricted diet or just an overall high-maintenance diner? This chef loves to cook for specific desires or for specific dietary concerns, whether gluten-free, vegetarian, paleo, or outright cravings.

“I’ll make anything the people want,” Boada said, “As long as I have the ingredients, I take requests on the spot.”

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Restaurant Exterior | Photo courtesy of Arturo Boada Cuisine

Arturo Boada Cuisine

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Snapper “Al Fresco” | Photo courtesy of Arturo Boada Cuisine