“If you do want to dip your toe into the weirdo pond to see how the water feels, your entrée of choice should be the Hoja Santa Cannelloni. Hoja santa, a Mexican herb also known as pepperleaf, tastes like a blend between mint, tarragon, and sassafras, and when Chef Zoccoli lays these leaves atop a roll of fresh pasta stuffed with tangy buttermilk ricotta and surrounded by a pool of spicy arrabbiata sauce, the result is a wild collision of flavors that somehow manages to be completely balanced and harmonious. It’s a ballsy dish, and chef Zoccoli’s nerve pays off in a big way.”
“…Casa Bianca’s cocktail list…lands in a place of elegant irreverence. Beverage director Richard Thomas has assembled a surprisingly large collection of drinks ranging from tiki-inspired libations to a series of martinis to a trio of specialty margaritas. The…Sonate Antillaise takes the classic Negroni on a Caribbean vacation by replacing gin with pineapple rum and vermouth with floral and citrusy Lillet Blanc…an ideal match for Casa Bianca’s Cold Bar offerings; I particularly enjoyed taking sips of the Sonate Antillaise in between bites of chilled shrimp with zesty Calabrian chili sauce and zippy lemon aïoli.”
Austin Chronicle Restaurant Review
by Taylor Tobin, August 23, 2024
“I was particularly taken with the the dishes that incorporated more pan-Asian ingredients…best seen with the ocean trout alla puttanesca, where chunks of the raw fish was dressed in a chile oil and bits of crispy olives, served alongside really sturdy crackers, for a really light, spiced dish. The cocktails were also really fun, especially the light Scaribaldi with fluffy pineapple juice and the bright acid-y Svenzoni. Also, I was really impressed with how the team transformed the interior from its previous industrial-ish decor into a much brighter and stylish space. ”
The Best Things Eater Austin Editors Ate Last Week
by Nadia Chaudhury Week of May 21, 2024
“Under chef and co-owner Joseph Zoccoli, there are dishes like raw oysters with chile oil; pea cappeletti with Chinese sausage and fava beans; and toasts topped with crab, artichokes, and taleggio cheese.”
Eater, The Hottest New Restaurants in Austin, June 2024
by Nadia Chaudhury Updated Jun 6, 2024
“The menu includes lots of raw bar and conservas, such as dressed oysters, mussels in absinthe butter, cavatelli with beans and a chile oil-fried egg, and limoncello doughnuts. Brunch hours are from 11 a.m. to 2:30 p.m. Saturday and Sunday.”
Eater, The 7 Hottest New Brunches in Austin Right Now
by Nadia Chaudhury Updated Jun 7, 2024
“Try on-tap cocktails including the aperol spritz, paloma, and old fashioned. There are whole sections dedicated to negronis, martinis, margaritas, and tiki drinks with flavor profiles that are all over the map. And there’s a promising section of “new Italian” drinks — updated takes on classic ideas.”
“Exclusive: Former Uchi chef opening Italian restaurant in Austin. Here’s what to know.
For a minute thtere, it seemed like Austin was going to drown under a wave of Italian restaurant openings. But the water has calmed, and a chef with a significant Austin pedigree is ready to jump in.”
March 27, 2024
“It's time for another new concept, and this, too, is preceded by great local success; However, it is a new, independent concept, so diners can enjoy a fresh culinary adventure…On Zoccoli's résumé is nine years with the lauded Hai Hospitality, most recently as chef de cuisine at Uchi. He also opened the crudely named (although most Austinites would never notice) pop-up Che Cazzo, which became Casa Bianca's progenitor. ”
