Since 1949, the Bruno family has been Little Rock’s premiere destination for authentic and unrivaled Italian food. With a long list of awards including: Number One Italian Restaurant in Central Arkansas by the Arkansas Democrat-Gazette, best customer service by Rock City Eats, and Best Italian Restaurant 2014, 2015, & 2016 by the Arkansas Times, Bruno’s Little Italy takes pride in offering you generations of delicious family recipes, great service, and a beautiful atmosphere.
We welcome you to participate in the Bruno’s Little Italy experience!
Dinner Menu
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Assorted Antipasto ala Vincenzoº / 18
cured meats, aged cheeses, olives, peppers, sun-dried tomatoes & marinated mushrooms
Insalata Miscolanzaº / 13
our house dinner salad tossed with cured meats & cheeses small / 7
House Dinner Saladº / 4
with house vinegar and oil dressing / 4 with gorgonzola dressing / 4.50 add anchovies / 1 white anchovies / 2
Caesar Salad / 8
add grilled chicken 14
Toasted Ravioli / 9
with meat or marinara sauce for dipping (a favorite of Lauren Weintraub)
Mushroom Butter Crisp / 9
Fresh Muzzarella, Prosciutto di Parma & Roma Tomatoesº / 12
Steamed Clams ala Dominic / 17
house-cured pancetta, sun-dried tomatoes, garlic, & italian hot peppers
Minestrone Soup (Vegan/Gluten free)º
cup/ 3.50 bowl / 5
Soup of the Day
cup/ 4 bowl / 5.50
Garlic Bread / 4
Spaghetti Shrimp Marinara / 21
with mushrooms
Spaghetti ala Caruso / 18
breaded chicken livers, marinara sauce, & mushrooms
Spaghetti Carbonara / 19
homemade Italian sausage, prosciutto, house-cured pancetta in butter, cream, & egg sauce
Spaghetti Marinara (no meat) / 10
child portion / 5 over 12 / 7
Child-Portion Spaghetti with 1 Meat Ball / 7
if over 12 / 9
Spaghetti Butter Sauce / 9
with Romano cheese (child portion) / 5 if over 12 / 7
Spaghetti with Mushroom Sauce / 11.50
Spaghetti Garlic Butter Sauce / 10
with Romano cheese
Spaghetti Bordelese ala Sol Alman / 9
(Bruno’s first patron) garlic, oil, spices, & Romano cheese
Spaghetti ala Reggio / 9
red onion, oil, spices, & Romano cheese
Add 2 Meat Balls / 4
Add 2 Italian Sausages / 5
Ala Sorrento / 2
topped with muzzarella and baked
Lasagna Imbotito / 18
layered with ricotta, muzzarella & Romano cheeses, Italian sausage, meat balls & cured meats
Manicotti nel Forno / 17
(lady’s glove) lasagna filling wrapped in pasta, baked ala Sorrento
Vegetable Manicotti / 17
a blend of cheeses with fresh spinach, mushrooms, broccoli, eggplant, red onion, sun-dried tomatoes & squash, wrapped in pasta, baked ala Sorrento in marinara sauce
Cannelloni Stufato / 16
seasoned beef and meat sauce, wrapped in pasta, baked ala Sorrento
Fettuccini Alfredo / 13
add grilled chicken / 19
Fettuccini ala Giovanni / 10
butter & Romano cheese
Fettuccini Shrimp Zucchini Pomodoro / 23
house-cured pancetta, sun-dried tomatoes & fresh basil in lemon-butter sauce
Fettuccini ala Jack East / 17
butter, garlic, mushrooms & seasoned beef
Linguini Clam Sauce / 17.50
red or white sauce
Linguini Pesto / 15
sun-dried tomatoes & red onion add shrimp / 23
Linguini Shrimp Garlic Butter / 21
with mushrooms
Mostacciolli con Ragou / 14
tossed with meat sauce, ricotta & Romano cheeses
Ravioli con Ricotta / 15
with marinara sauce, with meat sauce or mushroom sauce / 16 ala Sorrento/ add 2
Half Ravioli & Half Spaghetti
marinara / 13 meat sauce / 14
Veal Cutlet ala Parmigiano / 15
Veal Scallopine / 23
with marinara & mushrooms
Veal Limone / 24
with fresh lemon & mushrooms, served over fettuccini
Veal and Peppers Spezadini / 23
with marinara
Saltimbocca ala Nanninella / 26
veal, prosciutto, & roasted mushrooms in a marsala wine sauce
Italian Sausage ala Parmigiano † / 16
Italian Sausage and Peppers / 16
tossed with marinara & mostacciolli
Chicken ala Parmigiano / 17.50
Chicken Cacciatore † / 20
pulled chicken with marinara, mushrooms & rosemary
Chicken Tettrazini † / 20
pulled chicken with mushrooms, cream, & fresh oregano
Chicken Vincenzo / 21
garlic cream sauce with mushrooms, tomatoes & fresh tarragon, served over fettuccini
Chicken Picatta / 21
fresh lemon, butter, capers, served over linguini substitute Veal / 23
Chicken Marsala / 23
prosciutto & roasted mushrooms
Chicken Livers ala Ernestina / 18
breaded livers, mushrooms, & Romano cheese in pan sauce over spaghetti
Seafood Fettuccini / 26
shrimp, sea scallops, fresh clams, & mushrooms in a cream pesto sauce
Cream Scallops with Mushrooms † / 25
in egg-cream sauce
Eggplant ala Parmigiano
marinara / 15 meat sauce / 16
A Side of spaghetti is served with meat, seafood, eggplant, and chicken dishes that are not already served over pasta.
Our Famous Neapolitan Hand-Thrown Pizza - 13``
Cheese / 12.50
Marinara / 12.50
garlic & Romano cheese
Anchovy / 12.50
(no cheese)
Around the World / 16
a fourth each of cheese, sausage, anchovy & mushroom (no substitutions)
Pizza Mista / 19
sausage, mushroom, pepperoni, beef, red onion & black olive (no substitutions, no additions, no subtractions, no halves)
Giardiniera (Veggie) / 18
mushroom, black olive, bell pepper, red onion & zucchini (no substitutions, no additions, no halves)
Calzone / 18
baked filled pizza crust with spiced ricotta, muzzarella, Romano, & prosciutto, served with marinara sauce for dipping
Choice of Toppings for “Build your Own” with Cheese as base
Per Standard Topping / 2
extra cheese, mushroom, anchovy, red onion, Canadian bacon, seasoned beef, garlic, black olive, pepperoncini (mild), zucchini, & green olive
Per Premium Topping / 2.75
white anchovy, soppressata, Italian sausage, bacon, prosciutto di parma , pepperoni, roasted bell peppers, Italian hot peppers, & fresh spinach
Cannoli Siciliano* / 8
Italian pastry (two per order)
Brocato’s Spumoni / 5
Italian tri-flavored ice cream
Brocato’s Cassata / 5
Italian tri-flavored ice cream & cake layer
Brocato’s Torrincino / 5
Italian cinnamon-almond ice cream
Brocato’s Bisquit Tortoni / 4
Italian rum-flavored ice cream
Loblolly Creamery Tiramisu Ice Cream
one scoop / 3 two scoops / 5
Zabaglione* / 6
egg-frothed marsala or amaretto with lady fingers
Torta di Ricotta* / 7
cheese cake
Chocolate Torte* / 7
* housemade
Meat Balls / 4
Italian Sausageº / 5
Meat or Marinara Sauceº / 2.50
by the pint to-go 5.50
Ask your server for our beer and wine selections
Iced Tea / 2.50
free refills
Coffee / 2.50
free refills
Coca-Cola / 2.50
free refills
Diet Coke / 2.50
free refills
Dr. Pepper / 2.50
free refills
Sprite / 2.50
free refills
Mountain Valley Water / 2
bottled or sparkling
Espresso (Demi-Tasse) 3
º Gluten-free † Gluten-free when served with a cup of Minestrone or a House Dinner Salad Substituted for pasta.
Your food is individually prepared. You wait a little longer, but it’s so much better!
Bread basket refills are available upon request.
Due to limited seating, we can only seat parties of 12 or less.
Parties of 10 or more must be on one ticket.
No checks accepted.
Historical Video & Audio
Povera Mamma!
by Giovanni Bruno and Gennaro Giuda. Sung by Giuseppe Milano.
A Brief History
by Gio Vanni Bruno
Between 1900 and 1905, brothers Nicola, Gennaro and Vincenzo Bruno (sons of Stanislas Bruno) each arrived in the United States from Naples, Italy. Vincenzo soon returned to Naples, but his brothers remained here and encouraged another of their brothers, Giovanni Bruno, to join them in America. Giovanni arrived on the boat at Ellis Island sometime between 1903 and 1907. It is two of the three brothers, Gennaro and Giovanni, that my father credited with helping introduce Pizza as a commercial product in the United States by opening one of the first pizzerias in New York City. Nicola remained proprietor of an Italian grocery store.
My father was Vincent “Jimmy” Bruno, Giovanni’s son. Giovanni (6/21/1883-7/9/1950) was considered an extraordinary chef and baker (at one point he was supposedly head of the local baker’s union), but was probably better known and revered as a gifted Neapolitan poet and lyricist. He was friends with the great Italian tenor Enrico Caruso (Caruso was godfather to my Aunt Clara) and wrote several published tribute poems in Caruso’s honor.
According to my father, from age six he worked and learned in the kitchen of his father’s restaurant and bakery. Coming from a lineage that reportedly cooked for the kings of Italy, he mastered the authentic recipes of Italian cuisine handed down through his family, as well as studying under other renowned chefs.
Even as a child, Jimmy was sent out by his father to teach the skill of pizza-making to others for a fee. While serving as a staff sergeant in the army during World War II, wearing both hats of chef (in the mess hall) and entertainer/emcee (with the USO), he was stationed at North Little Rock’s Camp Robinson, getting his first taste of Arkansas.
Upon leaving the service, he and some of his army buddies opened the first pizzeria in Chicago’s famous Loop, as part of the Yacht Club at 421 South Wabash Avenue. It was a turbulent time in Chicago, with organized crime trying to sell …
Restaurant Location
310 Main Street
Little Rock, Arkansas 72201
Dinner Hours
Tuesday – Saturday
5:00 p.m. – 10:00 p.m.
~ NO RESERVATIONS ~
Closed
New Years Day
Thanksgiving Day
Day after Thanksgiving
Christmas Eve
Christmas
Monday Holidays
web design, video, & photo by Andy Jacuzzi