Delicious chicken parmigiana and more at Nate’s Italian's new Tucson location

Parking spots were full, and lines began to pour out the door and onto the patio. Those lucky enough to be sitting down inside were smiling as massive plates of lasagna and chicken piccata were placed in front of them.

The friendly waitresses were zipping around, bouncing from table to table, ensuring that everyone had all the red pepper flakes and Parmesan cheese they needed.

This lively scene, the gigantic plates and mouth-watering New York-style Italian food are exactly what Nate’s Italian Kitchen is known for.

So it’s no surprise that even though their second location has been open for almost a month, at 3699 N. Campbell Ave., it looks exactly the same as their flagship on Tucson's east side: Packed. 

A little more than a year ago, I sat down with owner Nate Martin and his wife, Leah Burke, who told me about the start of Nate’s Italian Kitchen at 7074 E. Golf Links Road. 

Martin, who got his start in the kitchen at 13 years old, opened the Italian restaurant in 2021. Three weeks after opening, someone posted a rave review online, and massive lines began to pour out of their building.

It’s been about five years since then, and things haven't slowed down. In fact, some people say it makes the best chicken parmigiana in town.

Their east-side restaurant is on the smaller side, which is why people line up 15 minutes before it opens in order to secure a coveted table.

When news broke that they were going to be opening a second location in the former Charro Chico spot on North Campbell at East Prince, social media commenters couldn’t contain their excitement.

Neither could I.

As soon as I saw its Facebook post announcing its opening, visions of creamy, rich fettuccine alfredo danced in my head. I couldn’t wait to stop by and indulge in plates of pasta and calamari, thinking I would have a better chance of getting a table in the newer, bigger space.

When I pulled into the parking lot on Wednesday night, those silly presumptions quickly faded away.

Car after car after car took up the spaces in front of the new Nate’s Italian Kitchen, with couples piling out and speed-walking to the door in hopes of getting to the front of the line.

Inside, the tables were filled with families chowing down on lasagna and garlic bread, avoiding the looks of jealousy from those who were patiently waiting for their table.

After a very quick 15-minute wait, I was seated and handed a menu that features all the beloved Italian dishes from their flagship location. As much as I wanted to order the fettuccine alfredo, I told myself I needed to try something new.

I decided to order the chicken parmigiana, curious to see if it was worthy of all the hype surrounding it. I also got the calamari as an appetizer, remembering that Burke had told me it was so good she can’t order it anywhere else.

You place your order at the counter, and then, once you’re back at the table, you’re given a basket of fresh, warm garlic bread and a side of their pesto pasta salad. After I devoured a few slices of bread, a plate of crispy calamari was brought to my table.

When I usually get calamari, it’s shaped in a circle or just giant chunks of fried tentacles. That isn’t the case at Nate’s. Their calamari resembled fries; long, skinny and encased in a golden-brown crispy skin.

Whatever spice blend they make their crispy coating with was absolutely delicious. It had a hint of a bright, zesty flavor that added a citrus note to the savory dish, enticing you to scarf more down in order to chase that addicting flavor.

Soon, a smiling waitress came carrying huge plates of Italian food, setting down a picture-perfect plate of chicken parmigiana in front of me.

A giant breaded and fried piece of chicken smothered in marinara sauce and gooey, melted cheese sat on top of a bed of linguine, making me feel as if I was in New Jersey sitting in Artie Bucco’s restaurant. I grabbed my fork and knife and quickly cut a piece of chicken, which had a satisfying cheese pull follow it as I took my bite. Each bite featured the nice crunch from the breading that never turned soggy.

The chicken itself was juicy, and of course their marinara was a flavorful, rich sauce that put everything over the top.

I switched between big bites of chicken and twirls of linguine until I was stuffed. When it comes to old-fashioned, hearty Italian dishes that are comforting, Nate’s Italian Kitchen does it right every time.

The best part of it all: I came home with enough chicken parmigiana to have for dinner the next night.

Nate’s Italian Kitchen’s new location is open Tuesdays through Thursdays from 11 a.m. to 8 p.m. and on Fridays through Saturdays from 11 a.m. to 10 p.m.