Slide One

About Us

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Wende Stevenson

Wende got her start in the restaurant industry at MoMo Italian Specialities in the 1980’s. Since then she has served and managed at some of the best restaurants in Dallas including The Green Room, Lola The Restaurant, Ziziki’s, Shinsei and Mot Hai Ba.

Aaron Gross

Aaron has served and managed at numerous in Dallas restaurants including Mot Hai Ba, Daddy Jack’s, Savory, York St. Shinsei, State and Allen Lounge and Brinker International.  Aaron has been a wine buyer at several restaurant and brings that knowledge to MoMo’s wine list, offering great wines at very fair and reasonable pricing.

Picture of Aaron Gross (left) and Wende Stevenson (right)

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Old black and white picture of reastraunt

It is our honor and privilege to carry on the tradition of the Gosetti family. The recipes for MoMo Italian Kitchen come from Antonio and his mother Ferdnanda Gosetti. After World War II, our Fernanda and her two sisters resurrected the culinary magazine La Cucina Italiana.  The magazine was, for the better part of the two and a half decades of their management, the only publication of its kind in Italy. She was in charge of all food preparations and all the relating articles. Having been brought up in the fertile Pó River Valley, renowned in Italy and abroad for its contributions to the culinary arts, she was particularly qualified for this position. In addition, she and husband ran a deli/eatery before the war. Fernanda and her sisters had acquired their culinary understanding and tradition from things learned slowly over farmhouse hearths and from generations of Italians who perfected dishes a little at a time with knowledge passed down from mother to daughter. Acceptance of tradition is at the core of our approach to cooking, as well as an understanding and belief that the world’s best food is a balance of simplicity and a few dominant flavors. Each recipe presented in the magazine was tried and tested in the publication’s kitchens with the whole family analyzing each dish and making suggestions for improvement. This group of tasters included Antonio, who for years was educated in this manner. Later after the magazine had sold, Fernanda began to write recipe books, participate in food tastings, reviews and culinary events. By the end of her life, in addition to the magazine articles she had published, she had written dozens of books ranging from the encyclopedic five volume La Cucina Regionale Italiana (Italian Regional Cuisine) to the first Italian recipe book on microwave cooking. A number of her works were translated into other languages and her best sellers are still in print today. This is simply the tradition that we have the pleasure of carrying on, and sharing with you.

In 1985 Antonio came to Dallas to act as a consultant to an Italian restaurant operating at the time. He quickly realized the opportunity to offer Texans a taste of Italy unlike what they had ever known before. Motivated by a lifelong desire to live abroad, he sold the family farm in Tuscany and opened MoMo. He established the restaurant in order to offer the most accurate representation of Italian culinary tradition possible using the lessons learned by the family over the years. We now have the honor to bring you what we believe is a fair reproduction of the Gosetti’s family culinary insight and tradition.