MOROSO Italian Ristorante

Reviews

• RB

  Rick B.

  1 day ago
  5.0
  Moroso Italian Ristorante — A Wood-Fired Return Worth Waiting For Nearly ten years had passed since my last visit to Moroso, back when it was still called Moroso Wood Fired Pizzeria. I arrived just after 11:00 a.m., took a seat near the bar with a clear view of the massive wood-fired oven, and for a little while had the place almost to myself. By the time I left, the dining room was filling up. Timing matters. I started with the Calamari Fritta, and this was some of the best calamari I’ve had since a memorable plate years ago in Dallas. The platter came loaded with both rings and tentacle pieces, flash-fried with a light, craggy coating that stayed crisp without becoming heavy. Most importantly, the calamari itself was tender—no rubber-band chewiness anywhere. The pepperoncini scattered throughout the plate were more than garnish. Their acidic little kick cut through the richness of the fry, while the lemon and lemon-tarragon aioli brought another layer of brightness. One bite plain, another with pepperoncini, another with aioli—the plate kept changing. For the pizza, I originally had my eye on the Honey Bear, only to discover it was no longer listed on the current menu. The staff checked with the kitchen and, to my delight, they were still able to make it. That turned out to be the right call. The Honey Bear combines San Marzano tomato, mozzarella, soppressata, mushrooms, Calabrian chile, basil and honey. On paper, honey on pizza can sound like the ingredient most likely to take over. Here, it didn’t. I could taste a gentle sweetness, then the savory cured meat, mushroom and tomato, followed by a subtle chile heat. The honey played backup rather than lead. The pizza itself had the character I wanted from a Neapolitan-style wood-fired pie: a thin, tender center, lightly blistered outer cornicione and slices large and pliable enough that folding them was practically mandatory. The rim wasn’t exaggerated into the giant hollow balloons you sometimes see online, but it had enough lift, chew and char to remind you exactly where this pizza had been cooked. The Sibilla sparkling water was an unexpectedly perfect companion. The large bottle gave me a clean, cold palate reset between the fried calamari and the sweet-savory heat of the pizza without adding another flavor competing for attention. Service throughout the meal was attentive and accommodating, especially the effort to bring back an off-menu pizza rather than simply telling me it was unavailable. Then came one final surprise: my receipt showed a 15% discount applied to the calamari, Honey Bear and sparkling water. I don’t know who “Leo” on the receipt refers to, and I neglected to get the name of the person taking care of me, but whoever was responsible—thank you. It was genuinely appreciated. Calamari, a resurrected Honey Bear, sparkling Italian water, a front-row seat to the wood-fired oven and an unexpected discount. Nearly ten years between visits was long enough. Moroso was worth every penny.
• RC

  Rance Craig

  Aug 14, 2026
  5.0
  First visit. Take out. Great picatta, supreme pizza. Added arugula. Very good. Nice date spot. Be back for in house date.
• RV

  Reuel Vincent

  Aug 10, 2026
  5.0
  Chef to chef, Dan thank you for an amazing experience. Moroso was definitely one of the highlights of my time in Waco. From the eggplant tapenade and panzanella to the shrimp linguine and Neapolitan wood fired pizzas, everything just hit. And the meatballs? They tasted like somebody’s Nonna was in the back making them. What really stayed with me, though, was the hospitality. Sitting there, eating, listening to Dan tell his story and talk about his roots, you understand where the soul of the restaurant comes from. For a minute, you almost forget you’re in Waco and feel like you stumbled into a little Italian spot on Arthur Avenue in the Bronx. Nothing overly complicated. Nothing trying too hard. Just really good Italian food made with love, and the kind of hospitality that makes you want to sit a little longer. Dan brought a little bit of his New York roots to Waco, and I’m glad I got to experience it. A hidden gem and an absolute must if you’re in Waco.
• TM

  Tommy Mccoy (Chef McCoy)

  Aug 9, 2026
  4.0
  This place was really good Im tough on places this expensive but it was actually worth the money. The owner touched every table and was a pleasure to talk to service was pretty good we had a reservation but still had to wait about 15 minutes but again I enjoyed it very much. I got the Cipolla pizza it was fantastic I came back the next day for another one friend got the fettuccine Pasta it was very good Calamari was fresh the Arancini was really good as well Its my new Favorite place in waco.
• DH

  Deborah Hall

  Aug 6, 2026
  5.0
  First time here and we will be back. You won’t be disappointed I promise. Great drink menu, varied food choices and top notch service You won’t be disappointed.