The idea of a “last meal” has morphed into somewhat of an internet obsession, with celebrities revealing the one dish they’d choose as their grand culinary finale. The answers range from unapologetically greasy burgers to artfully plated Michelin-star masterpieces. Each, a window into what someone wants to savor before the curtain falls.
For me, that ultimate bite isn’t flashy or famous. It’s a simple butternut squash ravioli from Palato — a dish so perfect, it feels less like a meal and more like a reason to stick around.
A Taste Of Ferragosto In Frisco
On Aug. 11, Palato Italian Kitchen and Lounge transformed an ordinary Monday into a celebration of peak summer indulgence. Inspired by Ferragosto, Italy’s holiday for rest, good company and great food, chef Eric Sakai hosted an intimate multi-course dinner that felt like a postcard from Tuscany — only with Texas hospitality.
“That’s what Italian cuisine is about — it’s about enjoying company,” Sakai said. “It’s about enjoying great food, great wine, and that’s what we convey here at Palato.”
From Fresh Greens To Life-Changing Pasta
The evening opened with a beet and arugula salad topped with pistachios and ricotta, paired with a crisp, citrusy HALL sauvignon blanc. Light, bright and refreshing — it was the perfect gateway into a night of indulgence.
Tradition says multi-course pairings start light and work their way toward the rich and hearty. Palato followed that playbook, but the second course? That’s where the real magic happened.
Handmade pasta, when done right, is simple, soul-stirring alchemy — a marriage of texture, aroma and flavor that feels both rustic and luxurious. Palato’s butternut squash ravioli took that idea and elevated it into something transcendent.
The pasta itself was impossibly tender, with just enough bite to remind you it was rolled by human hands that care. Inside, the velvety squash filling carried a natural sweetness, deepened by the nutty richness of brown butter and the earthiness of crisped sage. Then came the 15-year-aged balsamic — dark, syrupy and tangy — weaving through each bite like the final brushstroke on a masterpiece.
It was the kind of dish that stops conversation mid-sentence, the kind you pause over not because you’re full, but because you’re having a tiny existential moment at the table. A sneak peek from the upcoming seasonal menu, it didn’t just make me rethink pasta — it made me rethink my entire culinary hierarchy.
“The heart of any good Italian meal is pasta,” Sakai said. “One of the things we take great pride in is our pasta program.”
As they should.
The Art Of The Perfect Progression
It was a high bar to clear, but Palato wasn’t done showing off. The third course — lobster fra diavolo over bucatini, paired with a Marchese Antinori Chianti Classico — kept the momentum going, a seafood-lover’s dream with just the right kick of heat to wake you from your pasta-induced reverie. Then came the branzino alongside a decadent sauce with roasted red pepper, heirloom tomatoes and a glass of 2021 Walt Bob’s Ranch pinot noir.
But this is Texas. And in Texas, you can’t close the night without steak. Palato’s New York strip, served with salsa verde, roasted potatoes and chili garlic broccolini, was pure decadence, especially alongside a rich Kathryn Hall Cabernet.
Sweet Goodbyes
Dessert brought tiramisu and orange olive oil cake, paired with limoncello and espresso martinis, enjoyed next to the hotel bar. It was the kind of ending that makes you want to linger just a little longer, stretching the night into memory.
Everything at Palato is good — dangerously good. But if the butternut squash ravioli hits the regular menu soon, I just might start planning my “last meal” much earlier than necessary.
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