“You have the beauty of summer cucumbers to play off the bitter salinity of the vegetable,” wrote Austin American-Statesman food critic Matthew Odam late last year, “with a slightly tart yogurt brightened with fennel pollen. Bathe the sweet bursting sungold tomatoes with the milkiness of stracciatella cheese on hearty bread. Balance nuttiness and earthiness in a cashew-beet mixture you amplify with sumac powder and spread over seeded lavash. It all sounds so simple, but the fine-tuning makes it so right.”
Helmed by one of the top Italian-American chefs working in Texas at the moment, Fiore Tedesco — a veteran of restaurant’s like “New York City’s Gramercy Tavern, Roberta’s in Brooklyn, Franklin BBQ, and Bufalina” (the latter, another one of our top Italians in the Texas capital) — L’Oca d’Oro’s holistic approach to Italian cooking and its embrace of locally farmed, high-quality ingredients align perfectly with the Scarpa winemaking philosophy.
We couldn’t be more pleased or proud that the 2008 Barbera d’Asti La Bogliona is currently being served there by the bottle.
Above: Bucatini al Bottarga, a recent featured dish at L’Oca d’Oro (image via the L’Oca d’Oro Facebook).