Springdale tastes more like Italy when you sit at our table

Garibaldi's began with a simple conviction: that the best Italian food doesn't need to travel far to feel authentic. We opened our doors in Springdale to serve our neighbors with dishes built on patience and respect for the ingredients.

Our pasta is rolled by hand each morning. Our sauces are simmered for hours, not minutes. And our pizza dough ferments for 48 hours so the crust develops the char and chew that makes it worth the wait.

We source what we can locally — eggs from Northwest Arkansas farms, herbs from our garden out back — and import the rest directly from Italy. The result is food that tastes like it came from a family kitchen, because that's exactly what it is.