Eau Tour's Executive Chef Kent Domas prepares pasta from scratch. (Courtesy Local Foods Group)

Houston restaurateur Benjy Levit unveiled his newest concept Sept. 27 with the opening of Milton's, an Italian-American eatery specializing in handmade pastas and meats grilled using a Josper oven.

Digging in

Milton's opened in the former location of Levit's former French concept, Eau Tour, in Rice Village, a move announced in May.

Dishes include starters such as the octopus carpaccio and the shrimp de Jonghe. Entrees include the ricotta gnocchi—made with cacio e pepe, horseradish, preserved egg and pecorino—and steak Florentine, dry-aged and served with a garlic rosemary butter and crispy potatoes.

Dessert options include tiramisu, olive oil cake, gelato and sorbetto, among others.

The drink menu

A cocktail program, managed by Beverage Director Máté Hartai, focuses on classic cocktails with innovative touches. Many cocktail ingredients are also made in-house, including amaro, which is aerated alongside pistachio milk, according to an announcement posted the eatery's Instagram page.

Zooming out

After Eau Tour closed in June, officials got to work revamping the space over the summer before the opening of Milton's. The kitchen is led by Culinary and Creative Director Seth Siegel-Gardner, Executive Chef Kent Domas and Sous Chef Karina Rangel.

Lee's Den, an upstairs wine bar, is also undergoing a renovation into a cocktail-focused speakeasy that serves snack items to compliment food served at Milton's. Plans involve expanding the bar and seating options.