Casa Bianca Review - East Cesar Chavez - Austin - The Infatuation
"Casa Bianca likes to be different, starting with the self-proclaimed title of “weirdo Italian restaurant.” Most dishes at this East Side spot sound familiar, but nothing really looks how you expect it to. Mussels arrive shelled and swimming in a shallow pool of absinthe butter, raw ocean trout is dressed in a puttanesca sauce, and clams casino takes the form of a savory turnover with bacon jam. It’s fun and exciting, and most of it works better than you’d imagine based on the descriptions alone. The majority of the menu is made up of snacks and small plates—plus a few larger options available primarily at dinner—accompanied by cocktails that are equally inventive. If you’re looking for classic pastas or the moody interiors of Austin's other Italian restaurants, you’ll probably leave disappointed. But if you can handle some minor shock and awe during dinner, head to Casa Bianca to see if you can guess what form your favorite dish is going to take while enjoying a round of parmesan, vodka, and sherry martinis. Food Rundown photo credit: Nicolai McCrary Mussels In Absinthe Butter These don’t taste nearly as absinthe-y as we were worried they would. The mussels arrived pre-shelled and buttery, alongside crispy garlic toast. This is a nice way to start the meal. photo credit: Nicolai McCrary Ocean Trout Alla Puttanesca The puttanesca sauce makes the ocean trout taste a little too fishy, but the blue cheese crackers it's served with are the main thing you’ll taste anyway. Get this if you really like fish and blue cheese and want to explore less-conventional combinations. photo credit: Nicolai McCrary Fried Olives A few of these go a long way, which makes them a great table snack to share with a group. For one or two people, they might be a bit much. photo credit: Nicolai McCrary Cavatelli Our cavatelli was served with cannellini beans, serrano pickles, guanciale, and pecorino. It tastes like autumn on a plate, and the pasta is cooked and seasoned perfectly. photo credit: Nicolai McCrary Pork Fat Sticky Bun The sticky bun is presented on the menu’s savory main courses, even though it leans more into the dessert realm. The bun is a little dry, but it’s an interesting combination of flavors, particularly with the optional fried guanciale add-on. photo credit: Nicolai McCrary Limoncello Doughnut A few of our bites had a heavier limoncello soak than others, but these are an all-around satisfying dessert that’s not overly sweet." - Nicolai McCrary
