"After an unexpected closure a few months ago, Poeta has reopened, this time in a converted East Austin bungalow. They’re offering a five-course tasting menu that changes monthly at a discounted rate of $65 through mid-August (with prices going up a bit after that)." - nicolai mccrary, matthew jacobs
"Poeta is an Italian restaurant in a dreamy East Side craftsman house that feels like it's hidden in a secret garden full of lush vegetation and cute picnic tables. The wooden floors gently creak, the smell of pork sausage rigatoni floats through the cozy dining rooms, and the whole place seems designed to pull you and your date a little bit closer. The five-course tasting menu changes monthly, with quality crudos, handmade pastas, and wagyu steaks. If your date doesn’t love this spot as much as you do, it might be a red flag." - nicolai mccrary, raphael brion
"Poeta is an Italian restaurant in a dreamy East Side craftsman house that feels like it's hidden in a secret garden full of lush vegetation and cute picnic tables. The wooden floors gently creak, the smell of pork sausage rigatoni floats through the cozy dining rooms, and the whole place seems designed to pull you and your date a little bit closer. The five-course tasting menu changes monthly, with crudos, handmade pastas, and wagyu steaks—all at a quality that’s worth double the current $65 price tag. If your date doesn’t love this spot as much as you do, it might be a red flag. photo credit: Nicolai McCrary" - Nicolai McCrary
"An Italian café that has reopened with indoor seating and an outdoor garden café and upgraded dark wood floors, continuing a seasonal menu of favorites including tuna carpaccio, roasted beets with avocado, pork sausage rigatoni with tomato butter, and glistening wagyu steaks." - Courtney E. Smith
"After an unexpected closure a few months ago, Poeta has reopened, this time in a converted East Austin bungalow. They’re offering a five-course tasting menu that changes monthly at a discounted rate of $65 through mid-August (with prices going up a bit after that). We haven’t been here yet, but want you to know this spot exists." - Nicolai McCrary