Antico Posto nutrition info isn’t published, so use these tested estimates and swaps to gauge portions, calories, and better choices.
Lighter Picks
Middle Range
Higher Range
Share And Save
- Split pizza or a rich main
- Add a large salad
- Keep dessert to a few bites
Social split
Measure Add-Ons
- Olive oil by teaspoon
- Parmesan by tablespoon
- Dressing on the side
Small spoons
Pick Red Sauces
- Swap cream for tomato
- Ask for extra herbs
- Choose grilled proteins
Lean swaps
What You’ll Find On The Menu
This cozy spot serves pasta, pizza, classic antipasti, salads, risotto, and sweets. The lineup shifts with specials, yet core plates stay steady: chicken meatballs, baked eggplant, house-made gnocchi, and a simple margherita. That mix matters for nutrition planning because portions, sauces, and add-ons move the total more than the base recipe.
The site lists dishes and prices, not a nutrient grid, so the guide below leans on standard datasets and typical serving sizes to produce practical estimates that match the style of cooking you’ll eat here. Menu references come from the restaurant’s own pages and pair with trusted nutrient databases for numbers you can use.
Antico Posto Menu Nutrition Guide For Real-World Dining
Use these ranges to plan your order. Portions at an Italian kitchen are generous, and small tweaks change the math. A cup of red sauce is a different day than a cream-rich plate. Cheese by the spoon is small but calorie dense.
| Dish Or Component | Typical Serving | Estimated Calories |
|---|---|---|
| Spaghetti With Marinara | 2 cups pasta + 1 cup sauce | 650–850 |
| Ricotta Gnocchi, Tomato Sauce | 1.5 cups | 600–900 |
| Chicken Parmesan, With Pasta | 1 cutlet + 1 cup pasta | 900–1200 |
| Margherita Pizza | 2 slices (1/4 pie) | 500–700 |
| Caesar Salad, No Protein | Large bowl | 450–650 |
| Olive Oil Added At Table | 1 tablespoon | ~119 |
| Grated Parmesan | 2 tablespoons | ~40–45 |
| Focaccia Or Bread Basket | 1 piece | 140–170 |
| Tiramisu | 1 slice | 300–600+ |
Those ranges reflect two things: recipe variety across kitchens, and portion choices at the table. Tomato-based sauces land lower than cream sauces. Extra oil or butter pushes any plate up fast. Cheese, nuts, and cured meats act like multipliers.
The menu itself lists antipasti, salads, pizzas, and house-made pastas. It also posts a gluten-free list for diners who need it. A little plan goes far: split a rich entrée, add a simple salad, and keep dessert as a shared bite.
How We Built The Estimates
We mapped common dishes against standard entries in trusted datasets. Red sauce calories draw from marinara listings; oil, cheese, and bread come from direct entries; dessert ranges use tiramisu data. The menu pages confirm dish names so the estimates match the kitchen’s style.
For clarity, the oil entry uses one tablespoon near 119 calories; grated parmesan lands around 20–21 calories per tablespoon; a plain focaccia piece sits near 142 calories; a cup of marinara runs roughly 130–185 calories, and tiramisu varies widely by recipe, often 280–600+ per serving.
You can check a live menu to see current dishes, and a USDA-backed dataset for the numbers. For oil, see the olive oil nutrition facts entry; for dessert, a tiramisu profile shows typical density.
Reading Portions Like A Pro
Portion size is the biggest driver. Pasta bowls look large because the plate is wide and the sauce coats the noodles. A good rule: one cup cooked pasta fills a tight fist; many restaurant bowls hold two cups or more. Sauce servings swing too: a ladle can be a half cup or a full cup depending on the station.
Pizza math is easier. Many pies cut into eight. Two slices equal a quarter of a pie. Thin crust helps, but cheese thickness and oil on top can swing the count.
Salads feel light yet can climb. Dressing pour, crunchy add-ins, and extra cheese build layers. Ask for dressing on the side and toss lightly. Citrus, vinegar, and a touch of olive oil can carry flavor with less total.
Smart Swaps That Keep Flavor
Use these swaps to bring plates into a range that suits your day. Small moves stack up fast when oil and cheese sit near the top of the calorie list. Share rich mains and pick simple sides to balance.
| Swap | What Changes | Estimated Difference |
|---|---|---|
| Cream Sauce → Marinara | Trade cream for tomato | Save ~150–300 per cup |
| Extra Cheese → 1 Tbsp | Limit to a spoon | Save ~20–60 |
| Oil Drizzle → 1 Tsp | Use a measured pour | Save ~80 |
| Whole Pizza → 2 Slices | Share the pie | Save ~400–800 |
| Large Pasta → Half | Box the rest | Save ~300–500 |
| Bread Basket → 1 Piece | Pick one and pause | Save ~140–300 |
The goal isn’t austerity; it’s fit. Pick a base you love, then trim the extras you’d barely notice. A measured spoon of cheese brings the same salty punch. Lemon and herbs brighten a plate without hitting the tally.
Ingredient Cues That Matter
Olive Oil
This kitchen cooks with extra virgin. One tablespoon holds about 119 calories, so a quick swirl at the table can add a side dish worth of energy. Ask for a small ramekin to measure, or stick to a teaspoon if you want the flavor touch without the full load.
Cheese
Hard grating cheese is potent. A tablespoon lands close to 20–21 calories, yet the mound grows fast when you call for more. Sprinkle, taste, and stop once the bite pops.
Focaccia And Bread
A warm piece sits near 142 calories before oil. Dipping in oil doubles the count in seconds. If you love the ritual, set one piece on your bread plate and skip repeats.
Picking Starters And Sides
Start with broth-based soup or a crisp salad. Burrata, fried calamari, or meatballs taste great, yet they carry a larger load. Sharing lets you sample and still land close to your target.
Vegetable sides round out the table. Garlic spinach, roasted carrots, or a simple bean side add fiber and volume. Ask how the kitchen finishes them; a lighter hand with oil keeps the plate in line.
Pasta, Pizza, And Mains
Red-sauce pasta, baked eggplant, piccata-style plates, and grilled fish sit mid-range for many diners. Creamy ravioli, alfredo-style sauces, and large cutlets run higher. Build your plate to match your plans that day. If lunch ran heavy, share a pizza and order greens. If the day ran light, split a richer main and savor it.
Sweet Endings
Tiramisu lands all over since recipes vary. Many slices sit around 300–600 calories. A shared plate gives you the flavor without turning the meal into a splurge.
Gluten-Free And Other Needs
The restaurant posts a dedicated gluten-free list with pasta and salads. Staff can guide swaps and steer you to sauces that suit your needs. If you’re avoiding dairy, ask for red sauce and olive oil with lemon. If you track sodium, request dressings on the side and go easy on cured meats and cheese.
Trusted Sources For Estimates
For an ingredients base, lean on a USDA-backed resource that lists entries for olive oil, parmesan, marinara, breads, and desserts. For dish names and current offerings, review the live menu on the restaurant site midday before your visit.
Putting It All Together
Scan the menu, pick a base, and set one or two guardrails. Maybe it’s one bread piece, measured oil, and a red sauce. Maybe it’s two pizza slices, a salad, and a shared dessert. That simple plan keeps the meal relaxed and still aligned with your goals.
Final Notes And Next Steps
Italian comfort food can fit into a balanced week. Use the ranges above, right-size portions, and add greens. Return for favorites when they fit your day. If you want deeper numbers for a given ingredient, check the linked dataset pages. If you want dish names and specials before you go, the menu link has the latest lineup.