Italic Austin is opening this week! Hooray! Finally more italian food in Austin, not to mention it is from ELM Group, who is responsible for some of my favorite bread in town, i.e. Easy Tiger. So an addition of an Italian restaurant seems like a natural fit for the group. I was so excited to get an invite to their media night last week for a sneak peek at the menu and the gorgeous mid-century modern space. The restaurant is tucked in the McGarrah Jessee building right next to one of my favorite bars in town Garage. Hello date night!
Last week I went to Winflo with a few friends. The place was packed on a Thursday night but we had a reservation and were seated promptly.
As we sat down, the owner stopped by to chat with us. He was bustling around with an apron on and his enthusiasm for the restaurant was contagious. We sat inside, but the patio looked amazing. The lighted tree makes for a great atmosphere outside. The inside decor was classic and comfortable. The Italian dishes are familiar and portions are large.
My favorite was the Cozze en Bianco, mussels in white wine sauce. They had a little spice to them which I really enjoyed. The Artichoke Fritti were delicious, and the Calamari came with a citrus aioli that tickled the tastebuds.
I think this would be a great spot for happy hour on the patio on a nice evening.
the video of my dinner at Winflo!
Have you been to Winflo? What do you think?
I wasn’t really sure what to call this yummy concoction, so I’ll take your suggestions. Basically, this what you get when you sit down at an Italian restaurant. I love bread and olive oil with balsamic vinegar and cracked pepper. Adding this pesto-y herb blend really takes it up a notch. I could literally make a meal out this with fresh sourdough bread and a glass of Cabernet. Seriously, what else does a girl need?
Fresh Italian Parsley
Fresh Sweet Basil
Cracked red pepper
Cracked black pepper
Sourdough bread (or whatever you choose as your vehicle of consumption)
Wash and pat dry all your fresh herbs. Chop them up a little, removing the bottom part of the stems from the herbs. For the rosemary, I peeled the leaves off the stem entirely.
Place into your food processor. Squeeze the juice of half of a large lemon in. Add a teaspoon or two of cracked red pepper, depending on how much spice you like. A few shakes of dried thyme, a teaspoon or two of kosher salt and a couple grinds of cracked black pepper.
Blend until your get a good consistency. The natural water in the herbs will make it moist, no need to add extra oil in this step.
Drizzle olive oil over your herb mix and plate with bread. Perfect to serve as an appetizer or if you’re like me… Add a glass of cabernet and call it a meal.