Coltivare has become one of Houston's most acclaimed restaurants by taking the Italian principle of simple preparation and applying it to Gulf Coast ingredients, some of which are sourced from the restaurant's 3,000-square-foot garden. The restaurant doesn't take reservations, which means waits for a table are common, especially on weekends.
Those who wait are rewarded with dishes such as pepperoni pizza, which utilizes a crust that Ryan Pera and Vincent Huynh spent months developing, and the signature black pepper spaghetti. Even the most committed carnivore should order at least one of the salads; they're some of the most creatively prepared in Houston. All those dishes get paired with an intriguing mix of cocktails, beer, or a bottle from the carefully curated wine list.