Bufalina is bringing the flavors of Naples to East Austin using high quality and fresh ingredients. The meats are sourced from Salt & Time and Antonelli\’s Cheese Shop and they also use Antonelli\’s cheese. While they do prepare most of their food in house, they also serve Austin\’s beloved Easy Tiger baguettes to accompany the meat and cheese plates.
At the heart of the restaurant is the Stefano Ferrara oven from Italy which produces a perfectly crisp crust on the outside and a tender center. Steven perfected his skills in Naples where he took a class run by the AVPN (Associazione Verace Pizza Napoletana).
Most of the food preparation is done in plain view of their guests. Watching the meat sliced to order, blocks of Parmesan graded, pizzas baking and dishes carefully plated adds to the experience. There was a great sense of pride and excitement among the staff as they prepared and delivered plates of mouth watering food.
The fresca pizza\’s fresh ingredients and flavors blew me away. The rich flavors of the proscciutto piccante and generous slices of Parmesan were balanced by earthy arugula, a hint of sweetness from the Sungold tomatoes, creamy mozzarella and quality olive oil.
The sophisticated wine list consists of wines from smaller producers and hand picked by Steven himself. I had the exceptional and spicy 2011 Montesecondo Chianti Classico to pair with the pizza and later enjoyed a crisp 2011 Tessier Cheverny with dessert. The beer list is 100% Texan. They pour brews from Live Oak, Real Ale, St. Arnold\’s, Thirsty Planet, Austin Beer Works and Lonestar.
For dessert I tried the olive oil cake that tasted of lemon and was complimented with a light cream.
While the walls are nearly bare, Bufalina is full of charm and character. This new establishment will undoubtedly be welcomed with open arms to this East Austin neighborhood. They officially open Thursday July 18th.
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