Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.

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Fresh Strawberry Pie

Chef Keith Brunell and Chef Jeff Mann of Maggiano's Little Italy feature Fresh Strawberry Pie

Lobster & Mascarpone Crusted Tilapia

Chef Keith Brunell of Maggiano's Little Italy features Lobster & Mascarpone Crusted Tilapia, served with a grilled vegetable medley.


Italian Sausage Sandwich

Maggiano's Little Italy Recipe

Serves 12

3 pounds sweet Italian sausages, cut into 2 inch pieces
3 medium onions, sliced
1 medium green pepper, cut into 2 inch long strips
1 medium red pepper, cut into 2 inch long strips
1 medium yellow or orange pepper, cut into 2 inch long strips
1 (4 pound 4 ounce) prepared/jarred Italian sauce or marinara
12 -24 slices provolone cheese
salt and pepper to taste
12 (6 inch) Italian style hoagie buns, ciabatta or focaccia bread, split and toasted

Put the sausage in a large disposable foil pan. Bake at 425 degrees for 45 minutes or until the sausage is browned. Carefully pour off juices that are in the pan. Stir in the pasta sauce, peppers and onions. Add salt and pepper if needed. Cover the pan.

Bake for 45 minutes more or until the sausage reaches an internal temperature of 160 degrees. Spoon the sausage, sauce and pepper mixture among the roll halves. Top with one or two slices of provolone cheese and remaining roll halves. Serve hot.

Linguine Crab Pasta

Maggiano's Little Italy Recipe

Makes 4 servings

Crab Stock (see recipe below)
2 cups crab sauce (see recipe below)
16 ounces linguine, cooked and kept warm
4 tablespoons (1/2 stick) butter, divided
20 ounces fresh jumbo lump crab meat (available at some specialty food stores, may have to be special ordered) (divided)
12 crab claws, canned (available at some specialty food stores)
1 1/2 tablespoons finely chopped fresh basil
1 1/2 tablespoons finely chopped fresh parsley
3 tablespoons dry sherry

Prepare crab stock and use it to make crab sauce. Heat 2 cups crab sauce over medium heat. In large pot, combine 1 cup warm sauce with pasta and 2 tablespoons butter and toss to heat through. Add remaining 1 cup of sauce, 12 ounces fresh crabmeat, crab claws, the remaining 2 tablespoons butter, the basil and parsley. Stir gently until mixture is heated through. Sprinkle with sherry and stir gently. Heat remaining 8 ounces fresh crabmeat in a little butter in pan or in microwave.

To serve: Divide pasta mixture among 4 large serving plates. Evenly distribute crab meat over pasta.

Crab Stock:
1 tablespoon olive oil
1/2 cup diced onion
1/4 cup diced carrot
1/8 cup diced celery
1/8 cup chopped fennel stems
3/4 pound snow crab legs (shells and meat)
3 whole black peppercorns
pinch of red pepper flakes
1/2 bay leaf
1/8 cup flour
1/4 cup chablis
1 1/2 teaspoons tomato paste
3 cups (about 1- 28 oz. can) diced tomatoes with liquid
2 3/4 cups water
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon crab base

In large soup pot, heat oil. Add vegetables and cook over low heat until caramelized and evenly colored, about 15 minutes. Add crab pieces, breaking them up to extract their flavor, and cook 10 to 15 minutes, stirring regularly. Add peppercorns, red pepper flakes and bay leaf and cook 1 to 2 minutes. Add flour and cook 1 to 2 minutes, stirring regularly. Deglaze with wine and cook about 2 minutes, stirring regularly.

Add tomato paste and canned tomatoes. Add water, salt and pepper and base. Remove crab and set aside; save for another use, if desired. Lightly puree stock with stick blender 2 to 3 minutes. If you do not have a stick blender, transfer to blender and puree. Strain through fine metal sieve and discard solids. Let liquid cool to 45 degrees. Makes slightly more than 1 quart. Use 2 cups of stock to make crab sauce. Freeze remaining stock for future use.

Crab Sauce:
2 cups crab stock
8 ounces Maggiano's Marinara Sauce (sauce is available at the restaurant only in 16-ounce jars, but a good quality marinara sauce could be substituted)
1 cup whipping cream
1/8 teaspoon salt
1/2 teaspoon black pepper

Combine all ingredients and mix well. Let chill. Remove 2 cups sauce to use to make pasta dish. Refrigerate remaining crab sauce to use over other pasta / seafood dishes.

Maggiano's Bar Recipes

Signature Aperitif 
1.0 oz X-Rated Fusion Liqueor
0.5 oz Hendrick's Gin
1/4 oz Campari
1.0 oz Fresh Sour Mix
- Build in shaker filled 3/4 of ice
- Shake for 30 seconds
- Strain over ice in Rocks Glass

Glass: Rocks Glass
Garnish: Orange Twist

Pomegranate Martini
1.5 oz Absolute Berri Acai
0.5 oz Cointreau
3/4 oz Monin Pomegranate
3/4 oz Cranberry Juice
3/4 oz Fresh Sour Mix
- Chill Glass with ice and soda
- Build in shaker filled 3/4 of ice
- Shake for 30 seconds
- Strain in empty Martini Glass

Glass: Martini Glass
Garnish: Rosemary Sprig

Cosmopolitan Martini
1.5 oz Skyy Infusion Citrus
0.5 oz Cointreau
1.5 oz Cranberry Juice
1.0 oz Fresh Sour Mix
1/4 oz Monin Pomegranate
- Chill Glass with ice and soda
- Build in shaker filled 3/4 of ice
- Shake for 30 seconds
- Strain in empty Martini Glass

Glass: Martini Glass
Garnish: Lemon Twist

Lemon Drop Martini 
1.5 oz Absolut Citron
0.5 oz Cointreau
2.0 oz Fresh Sour Mix
Sugar Rim
- Chill Glass with ice and soda
- Build in shaker filled 3/4 of ice
- Shake for 30 seconds
- Sugar Rim Martini Glass
- Strain in empty Martini Glass

Primo Margarita 
1 1/4 oz Patron Silver
1/4 oz Grand Marnier
3.0 oz Fresh Sour Mix
- Salt Rim of Highball glass
- Build in shaker filled 3/4 of ice
- Shake for 30 seconds
- Strain over ice in Highball Glass

Glass: Highball/ Salted Rim
Garnish: Lime Wedge

Perfect Rob Roy 
1.0 oz Glenleivet 12 yr
1.0 oz Solerno Blood Orange Liquer
0.5 oz Carpano Antica Sweet Vermouth
2 dashes Angostura Bitters
- Build in shaker, then add ice (3/4 full)
- Stir for 30 seconds
- Strain over large ice cube in chilled rocks glass
- Garnish with orange twist

Glass: New Rocks Glass
Garnish: Orange Twist

Moscato Mojito 
1.5 oz Skyy Infusions Moscato Vodka
1.0 oz Fresh Lime Juice
1.0 oz Simple Syrup
6 mint leaves
Club Soda
- Build in shaker, then add ice (3/4 full)
- Shake for 30 seconds
- Pour contents into highball
- Top with club soda
- Garnish with Lime squeeze and mint sprig

Glass: Highball Glass
Garnish: Lime Squeeze & Mint Sprig

Long Island Iced Tea 
0.5 oz Svedka Vodka
0.5 oz Bacardi
0.5 oz Beefeater
0.5 oz Patron
0.5 oz Cointreau
2.0 oz Fresh Sour
1.0 oz Coke
- Build in shaker, then add ice (3/4 full)
- Shake for 30 seconds
- Pour contents into Pint Glass
- Garnish with Lemon Wedge

Glass: Pint Glass
Garnish: Lemon Wedge

Hand Crafted Classic Cocktails

Discover how to make Maggiano's Handcrafted Classic Cocktails

Perfect G+T
2 oz Hendrick’s Gin
1 bottle of Fever Tree Tonic Water
3 fresh cucumber wheels, sliced thin
Large ice cubes

Fill highball glass with large ice cubes. Pour the gin into glass and fill with tonic water. Stir well and garnish with 3 cucumber wheels.

2 oz Tanqueray Gin
1/2 oz Fresh squeezed lemon juice
1/4 oz Luxardo Maraschino
1/2 oz Crème de Violette
Lemon slice

Combine gin, lemon juice, maraschino, and crème de violette in shaker, then add ice (3/4 full). Shake for 30 seconds and strain into chilled cocktail glass. Garnish with 1/8 inch thick lemon slice.

1 1/4 oz Hendrick’s Gin
1 1/4 oz Campari
1 1/4 oz Carpano Antica (the 1st Italian sweet vermouth)
Orange peel
Large ice cubes

Fill an Old Fashioned glass with large ice cube(s). Combine ingredients in glass and stir well. Garnish with a freshly peeled and twisted orange peel so that the orange oil sits on top of the cocktail.

Manhattan 2.0 oz Knob Creek Rye
1.0 oz Carpano Antica
2 dashes Fee Brothers Old Fashion Bitters
- Build in Shaker, then add ice (3/4 full)
- Shake for 30 seconds
- Strain into chilled coupe
- Garnish with 3 cherries

Glass: Coupe Glass
Garnish: 3 Cherries

Catcher In The Rye 
2.0 oz Knob Creek Rye
0.25 oz Luxardo Maraschino
0.25 oz Simple Syrup
2 dashes fee Brothers Old Fashion Bitters
- Add large ice cube to a chilled new rocks glass
- Stir gently for 30 seconds
- Garnish with lemon twist

Glass: New Rocks Glass
Garnish: LemonTwist

Mulo Romano
2 oz Svedka Vodka
1/2 oz Perfect Puree Blood Orange
1/4 oz fresh-squeezed Lime Juice
2 oz Fever Tree Ginger Beer
1 orange

Build in shaker, then add ice (3/4 full). Shake for 30 seconds.
Add 2.0 oz Fever Tree Ginger Beer, roll or stir. Strain into chilled copper cup filled with ice.

Garnish with orange twist.

Italian Greyhound
2 oz Tito’s Vodka
4 oz Ruby red grapefruit juice
1/4 oz Campari
1 Rosemary sprig for garnish
1 large ice cube

Sugar half the rim of a chilled rocks glass. Add a large ice cube or 3-5 regular ice cubes. Add vodka, grapefruit juice and Campari and gently stir for 30 seconds. Slap rosemary sprig to release oils and add as a garnish to your glass.

The Sicilian
Serves 4

6 oz Herradura Silver Tequila – 100% agave tequila
2 oz Aperol
2 oz Blood orange Juice
2 oz Lime juice, fresh squeezed
4 oz Simple syrup
6-8 dashes Fee Brothers Rhubarb Bitters
1 Orange

Combine all ingredients in a shaker
Add ice to shaker. Shake over ice for 30 seconds, strain and pour into a glass. With a peeler, peel 4 strips off of the orange. Twist peel to release orange oils, lightly rub peel on rim of glass and place in beverage.

Dark ‘N Stormy
2 oz dark rum (they use Gosling’s Black Seal Rum)
1/2 oz fresh lime juice
1 bottle ginger beer (they use  Fever Tree Ginger Beer)

Add large ice cube to chilled glass. Add rum, lime juice, and 3 oz ginger beer. Stir gently for 30 seconds. Serve with remaining ginger beer in bottle – add more to taste. Garnish with a lime.

1.5 oz Hendrick’s Gin
1/2 oz Fresh Lime Juice
1/2 oz Simple Syrup
1 Strawberry, de-stemmed and cut into quarters

2 oz Fever-Tree Ginger Beer

In a cocktail shaker, muddle strawberry quarters with Simple Syrup.   Add gin and fresh lime juice. Fill shaker halfway with ice and shake for 30 seconds.  Add 2 oz Fever-Tree Ginger Beer and gently roll.  Strain into chilled Collins glass filled with ice.  Garnish with lime round and enjoy this refreshing, summer cocktail.

Elderflower Collins
1 oz St. Germain
1/4  oz Aperol
1/2  oz Fresh Lime Juice
3 oz Ruffino Prosecco
2 dashes Fee Brothers Rhubarb Bitters

Build in shaker, then add ice (3/4 full). Shake for 30 seconds. Add 3 oz Ruffino Prosecco, gently roll Strain into chilled Collins glass filled with ice. Garnish with lime twist.

Mulberry Street Cocktail
1 1/4 oz Makers Mark
1/2 oz Disaronno Amaretto
2 oz fresh sour mix
3 mint leaves
dash angostura bitters

Shake with ice & strain into a highball glass with ice. Garnish with fresh mint.

Caramel Italian Cream Cake

Serves 12

3 cups shaved coconut
1 cup pecans, finely chopped
1/2 cup butter
1/2 cup shortening
1 1/2 cups granulated sugar
1/2 cup firmly packed dark brown sugar
5 large eggs
1 tablespoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
Caramel Frosting
Cream Cheese Frosting

Preheat oven to 350 degrees. Place shaved coconut in a single layer in a shallow pan. Place pecans in a second shallow pan. Bake coconut and pecans at the same time 5 to 7 minutes or until coconut is toasted and pecans are lightly toasted and fragrant, stirring halfway through. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated and brown sugars, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.

Add vanilla, beating until blended. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in pecans and 1 cup sweetened flaked coconut. Beat egg whites at high speed until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9 inch round cake pans.

Bake at 350 degrees for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

Prepare Caramel Frosting. Immediately spread frosting between layers and on top of cake. Spread Cream Cheese Frosting over sides of cake; press 3 cups toasted shaved coconut onto sides of cake.

Caramel Frosting:
1 cup butter
1 cup firmly packed light brown sugar
1 cup firmly packed dark brown sugar
1/2 cup heavy cream
4 cups powdered sugar, sifted
2 teaspoons vanilla extract

Bring first 3 ingredients to a rolling boil in a 3 1/2 quart saucepan over medium heat, whisking constantly (about 7 minutes) Stir in cream, and bring to a boil; remove from heat. Pour into bowl of a heavy duty electric stand mixer. Gradually beat in powdered sugar and vanilla at medium speed, using whisk attachment; beat 8 to 12 minutes or until thickened. Use immediately.

Cream Cheese Frosting:
1/4 cup butter, softened
1/2 (8 oz.) package cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.

Country Style Pasta

Maggiano's Little Italy Recipe

8 ounces Strozzapretti Pasta Dry
2 ounces olive oil
3 teaspoons fresh garlic, chopped
8 ounces mild Italian chicken sausage or pork sausage (pre cooked and crumbled into 1/2 inch pieces)
8 ounces broccolini, cut in 1 inch pieces (may be substituted with broccoli)
1 teaspoon calabrian peppers, Chopped (may be substituted with crushed red chili flakes)
2 ounces sundried tomatoes, strips
2 ounces white wine
4 ounces chicken stock, low sodium
2 ounces swiss chard, destemmed and cut into 1 inch pieces
2 ounces whole butter, cut into 1/2 inch pieces
1 ounce Parmesan Cheese

Cook pasta according to the recommended instructions. Drain and reserve prior to making recipe below. Do not cook too far in advance.

In a 16 inch saute pan, heat the olive oil, fresh chopped garlic, and cook over a medium flame until a light golden brown color is achieved. Add the pre cooked sausage to the pan, and heat for 1 minute. Add the broccolini, peppers and sundried tomatoes, and cook for 30 seconds. Immediately add the white wine and reduce for 15 seconds, then add the chicken stock and swiss chard.  Cook for 1 minute. Finish with the butter and parmesan cheese.