Intero is a strong contender for Austin’s pasta throne - Review - Austin - The Infatuation
"Intero leads a double life. It’s a sexy little East Austin Italian restaurant with dim lighting, low ceilings, and enough energy to always feel busy but never packed. Beyond dinner, it also moonlights as a chocolate shop, meaning you can just as easily swing by for a box of small-batch sweets as a way of saying sorry to your partner for booking Olive Garden instead of Intero for your anniversary last week. With its moody atmosphere, excellent pasta, and a chocolate selection that deserves its own fan club, Intero is a primo date night destination. photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel Pause Unmute We have yet to find any big misses on the menu, but the pastas and small plates are where things shine. Handmade noodles steal the show, so start by figuring out how many pastas you’ll be ordering, then fill in the rest of the meal with plates of wagyu beef carpaccio, sourdough focaccia with ricotta and wildflower honey, and charred cabbage with hot mustard. Each could be a headliner if the competition weren’t so stiff. If you're feeling ambitious, throw in a couple of wood-fired pizzas—they’re chewy and floppy in all of the right places, if occasionally a bit overloaded with toppings. photo credit: Richard Casteel We’ve made clear that you should save room for chocolate, right?. These aren’t just dessert—they’re an essential part of the experience. Order a piece for everyone, or grab a bag of chocolate bark to snack on later. Either way, skipping it would be like leaving a good movie before the final scene. Food Rundown Sourdough Focaccia The bread is slightly tangy, the ricotta is mild and creamy, and a drizzle of wildflower honey and garden thyme makes everything pop. This is a great way to start the meal. photo credit: Richard Casteel House-Made Burrata The burrata usually stays the same—rich and silky—but the accompaniments change seasonally. Another great way to kick off dinner. photo credit: Richard Casteel Bucatini If we had to pick only one dish to order, it would be this bucatini with grilled kale, aged cheddar, chili oil, and chives. The cheese adds a nuttiness, and the chili oil brings just a hint of spice. It’s a nearly perfect plate of pasta. photo credit: Richard Casteel Grilled Gulf Redfish If you’re watching your carbs—or just in the market for some excellent seafood—the Gulf redfish is the way to go. The skin is crispy, the fish is tender and flaky, and the dish usually features seasonal vegetables in a mushroom broth that adds a bit of earthiness to it all. photo credit: Richard Casteel Risotto with Roasted Duck Breast The risotto is excellent, and the duck is cooked with a perfectly pink finish and a texture similar to a nicely seared steak. It’s rich, tender, and not overly gamey. This is a great dish to share. photo credit: Richard Casteel Chocolates The selection changes every week or so, but we’ve tried everything from salted caramel to orange coconut. Grab whatever sounds good, then get a bag of chocolate bark to take home for later. photo credit: Richard Casteel" - Nicolai McCrary
