Elisabetta: An offer you can’t refuse — with Bucatini

Newest from 84 Hospitality his high points right out of the gate

Well-executed Italian fine dining is still a rarity in Oklahoma. Only a handful of places offer food that feels both high-quality and genuinely respectful of one of the world’s great culinary traditions. Prossimo comes to mind. Its Alfredo is a textbook example of how simplicity, when done well, can shine. Others, like il Seme, take a more regional approach, blending Oklahoma ingredients with Italian technique to create dishes that are inventive, if not always traditional.

Enter Elisabetta, the latest venture from 84 Hospitality Group — the group behind Empire Slice House and Goro Ramen, two defining restaurants in Oklahoma’s modern food scene. Led by Rachel Cope, this team knows how to build hype and how to deliver the deliciousness.

But, Italian cuisine at a high level isn’t about flash, it’s about control, balance and respect for the craft and flavor. The question isn’t whether Elisabetta can make a good impression. It’s whether it can speak the language of Italian cooking with fluency and still bring something new to the table. Let’s eat.

Atmosphere

Elisabetta’s atmosphere exudes mid-century elegance with a modern edge. Rich green and maroon booths, warm wood paneling, and dramatic textured ceilings create a sense of intimacy and sophistication. Soft ambient lighting, both underfoot and from globe lamps, casts a golden hue that deepens the moody, stylish vibe. Music plays from meticulously curated playlists, enhancing the experience without ever intruding. The space feels both inviting and upscale, perfect for lingering conversations and elevated dining.

Service

Service for the evening was attentive, engaging, and clearly passionate about the menu. Plates were seamlessly swapped, water glasses never sat empty, and he offered thoughtful anecdotes throughout the night. Front-of-house manager David Rackley made his rounds and stopped by our table to share insight into the research and design behind Elisabetta. Rachel Cope was also present, taking a moment to discuss the restaurant’s inception and her vision moving forward. Overall felt like an all-hands-on-deck effort — polished, professional, and executed at a high level.

Dining

Snow Crab Legs with drawn butter and fennel pollen

The crab legs were beautifully presented, skewered in a bed of shaved ice. Served perfectly chilled, each bite paired with drawn butter delivered the classic, beautiful flavor of sweet crab. The richness of the butter wrapped the palate in a briny, sweet brilliance — unctuous, clean, and deeply satisfying.

Lobster Tortoloni with stuffed shrimp and lobster meat in a lemon and tarragon butter sauce

The handcrafted tortelloni was skillfully prepared, with ideal thickness and a delicate, tender bite. Each pocket opened with subtle notes of pasta, shrimp, and lobster, transitioning into richer flavors of butter and tarragon, and finishing with a bright lift of lemon. The sauce-to-pasta ratio was well-balanced, allowing each element to complement the other. One minor issue: a small piece of lobster shell was found in one bite of tortelloni, followed by two more in the accompanying lobster chunks. While not uncommon in shellfish dishes, it was unexpected.

Mezzaluna stuffed with whipped ricotta, beech mushrooms, hazelnuts, barre noisette

An absolutely gorgeous dish, the mezzaluna pasta is cooked to perfection, with each bite releasing delicate notes of creamy ricotta that transition into the warm, nutty richness of hazelnuts dancing in brown butter. Subtle end notes of sage and earthy mushrooms round out the bite. It’s a beautifully composed dish—balanced, thoughtful, and deeply satisfying.

Squid Ink Bucatini with Ndjua, rock shrimp, white wine, garlic, and chili flake

Up until this point, each pasta dish had been excellent and beautifully composed. But the Squid Ink Bucatini moved beyond excellence, it was the pièce de résistance. Briny, perfectly cooked squid ink bucatini carried bold, spicy notes from the paprika-laced Calabrian ’nduja, which gave way to a subtle bitterness from the white wine. Sweet, tender rock shrimp added contrast, and a lingering heat tickled the back of the throat — intense, seductive, and unforgettable. Calabria, the coastal south, and Campania seemed to fuse together in one transcendent bite.

Braised Short Rib with mint gremolata, beef jus, confit peppercorns, and broccolini

The short rib is cooked to juicy, fork-tender perfection, with a beautifully caramelized exterior that contrasts a rich, succulent interior. The beef jus intensifies each bite with deep, layered notes of beef-on-beef richness that verge on overwhelming—only to be pulled back by the tangy acidity of the mint gremolata and the bright, slightly bitter broccolini, which help bring balance to the dish.

Zeppole with lemon curd and cardamom sugar

The zeppole was cooked to perfection, with a beautifully crisp exterior giving way to a soft, delicate interior. Its richness was nicely balanced by the tangy brightness of the lemon curd. One critique: the cardamom was difficult to detect. Regardless, this was a well-executed zeppole.

Sweet Cream Soft Serve with Sicilian pistachios, and pistachio oil

The soft serve is velvety smooth, with gently sweet notes of cream that never overpower. Crunchy, slightly caramelized, and salted pistachios add a beautiful contrast in texture along with a sweet-salty, nutty depth. A drizzle of pistachio oil introduces an extra layer of richness that ties it all together.

Summary

Elisabetta delivers a dining experience where everything works in harmony. The atmosphere is meticulously designed, setting the stage with intention, but it’s the food that ultimately meets and exceeds that promise. Service is polished 5 and fully invested in the guest experience. Standout dishes like the squid ink bucatini and mezzaluna pasta go beyond well-executed. They show real finesse with layered flavors, thoughtful restraint and moments of brilliance. Even small flaws like the occasional bite of lobster shell don’t disrupt the flow of a meal that feels cohesive and deeply satisfying. Elisabetta doesn’t chase reinvention; it shows a clear understanding of Italian technique while introducing just enough personality to make it feel new. This isn’t just another stylish restaurant. It’s a carefully composed conversation between food, space, and service. A conversation fluent in the language of Italian fine dining, spoken with confidence in Oklahoma City.

Atmosphere: 18/20; Meticulously designed, mid-century elegance fused with modern twists

Service: 18/20; Polished, professional, and all-hands-on-deck

Food: 54/60; Nothing short of excellent with one dish falling in the pièce de résistance range.

Overall: 90/100; Excellent

Jared’s Scoring Scale

95-100: pièce de résistance.

80-94: Excellent

65-79: Above Average

35-64: Average

20-34: Below Average