Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.



Carrabba's Salad Dressing Recipes

Creamy Parmesan Dressing:
1 cup mayonnaise
1/2 cup grated parmesan cheese
1/2 cup buttermilk (regular milk can be substituted)
3 teaspoons minced garlic
2 teaspoons fresh parsley, minced
1 teaspoon lemon juice


Italian Vinaigrette:
3 tablespoons red wine vinegar
1 teaspoon fresh basil, minced
1 small garlic clove, minced
1/4 teaspoon oregano
1/2 cup plus 1 tablespoon extra-virgin olive oil
kosher salt & pepper, to taste

Make the vinaigrette by whisking together red wine vinegar, basil, garlic, and oregano in a small bowl or mason jar with lid. Whisk in the oil gradually, season with salt and pepper. Store dressing in the refrigerator while you make the salad.


Balsamic Vinaigrette:
1/4 cup balsamic vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
3/4 cup extra virgin olive oil

To make the vinaigrette, whisk the vinegar, sugar, mustard, garlic, salt and pepper in a medium bowl. Gradually whisk in the oil. Makes about 1 cup. (The vinaigrette can be made up to 1 week ahead, stored in a jar in the refrigerator. Shake well before using.)

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