Farfalla Takes Permanent Residence as We Are True Blue Brand

As a canvas for creativity under the We Are True Blue brand, Ellipsis presented several pop-up concepts over the last nine months at the cozy restaurant space at 1502 S. Third St. in the South Front District. Now, after months of experimentation, We Are True Blue has announced that Farfalla, the Italian concept that quickly earned standout status thanks to positive guest feedback, will take permanent residence at this location.

Launched as the first extended pop-up last July, Farfalla offers a thoughtfully curated tour through Italy’s culinary landscape from the southern coasts to the northern countryside.

“Our Farfalla menu has been an absolute crowd-pleaser the past few months,” said True Blue founder and culinary director Bobby Zimmerman. “It’s adaptable with the seasons and a great way for us to feature our handmade pasta and highlight our meat options. Some dishes were even added to menus at our other restaurants.”

Working alongside Zimmerman is chef Daniel Naples, who joined the True Blue team in October after years of honing his skills in kitchens across the country. With a passion for food that’s rooted in integrity and community, Chef Naples’ menu is as soulful as it is seasonal.

The True Blue team describes Farfalla’s offerings as a love letter to Italy across the seasons. The current menu features Sicilian specialties such as Sfincione, garlic-kissed focaccia topped with ricotta, oven-dried tomatoes, mozzarella and basil, and Arancini al Ragu, a golden-fried medley of Carnaroli rice, veal, pork, beef and tomato gravy.

Menu items like Insalata Eoliana with potatoes, tomatoes, capers, olives and lemon with fresh oregano and Branzino with similar components highlight the flavors of an Italian summer, while the creamy risotto speaks to Northern Italy’s rustic elegance.

The wine list highlights wines from various regions throughout the country, including Emilia-Romagna, Veneto, Lombardy, Tuscany and the Piedmont.

Dessert offerings include an olive oil cake with candied orange and lemon zest, cannoli, Torta Setteveli, a dark chocolate and hazelnut mousse, and gelato served with warm sugared brioche and sweet cream.

The restaurant mirrors the menu – small and refined with 30 seats inside and another 30 outside on the deck and in the courtyard. For now, service is dinner only, Wednesday through Saturday. Reservations are recommended and a 3% kitchen appreciation fee is added to each bill before tax. This fee is split among the kitchen staff and is separate from a tip for the server.

“Once again, for this location, it was critical that we were not interpretive, and that we stayed true to the authenticity of the cuisine’s origin and ingredients,” said Zimmerman. “The result is lighter, fresher Italian than I believe most Italian-American cuisine to be, especially in the warmer months.”