Puglia Italian Restaurant

The story

Crafted with passion, served with love

A Piece of Southern Italy in the San Bernardino Mountains

Puglia Italian Restaurant sits along Highway 189 in Blue Jay, just outside Lake Arrowhead, and it operates with a conviction that's hard to miss: a sign on the homepage reads, "We have a generator, we are open no matter what. We never give up." That attitude carries through to everything on the plate.

At the center of the kitchen is Chef Antonello Zito, Grand Champion of Chopped Battle Italiano — a credential that signals both technical skill and a competitive instinct for flavor. His Italian cooking draws directly from the Puglia region of southern Italy, and the restaurant's recognition by Gambero Rosso, Italy's most authoritative food guide, reflects how seriously that regional identity is taken.

What's on the Table

The menu is built around ingredients imported directly from Italy — Prosciutto Crudo di Parma aged 24 months, Puglia tomato sauce, olives, caciocavallo cheese — combined with organic, locally sourced produce. It's Italian cooking in the most literal sense: the pantry travels with the chef.

Antipasti range from a classic Caprese with heirloom tomatoes and Modena balsamic glaze, to a Tagliere di Salumi loaded with Calabrian salame, fresh mozzarella, Grana Padano, and truffle honey. The Spring Plate — potatoes, red onion, roma tomatoes, bell pepper, green beans, artichokes, all marinated in white vinegar and extra virgin olive oil — is described as a typical vegetable dish from Puglia itself.

Pasta is the heart of the menu. The Braciole Pasta stands out: thin-sliced beef rolled with garlic, basil, Parmigiano Reggiano, and herbs, slow-cooked for over six hours in house-made tomato sauce, then served over rigatoni. The Linguine alla Zito — the chef's namesake dish — pairs wild shrimp with white wine, roasted garlic, tomatoes, and lemon zest. For something more restrained, the Spaghetti Cacio e Pepe keeps it to pecorino and black pepper, nothing more.

Specials push further: Black Truffle Gnocchi, Lobster Ravioli with wild shrimp, Wagyu Rib Eye braised in Primitivo wine, and a whole Branzino stuffed with olives, tomatoes, and lemon, baked in white wine. Desserts include a tableside Tiramisu Flambe — dine-in only.

The Drink List

The wine program leans Italian and specific. Bottles from Chiaromonte winery in Puglia — including the Nigredo, made from sun-dried Primitivo grapes — sit alongside a Brunello di Montalcino, an Amarone della Valpolicella, and a biodynamic orange wine. Artisanal beer comes from Mastri Birrai, an Italian craft brewery that won at the New York International Beer Competition in both 2017 and 2020.

The Setting

Outdoor seating, private party accommodations, catering, and takeaway round out the offer — practical for a mountain community where the restaurant has clearly become a local anchor. The Italian cooking here isn't adapted for American expectations; it's presented on its own terms, with the sourcing and the Gambero Rosso nod to back it up.