Austin Way Magazine - GreenGale Publishing - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
Issue link: http://digital.greengale.com/i/715608
"We're doing big, bold italian food With honest flavors, the kind that i like to spend time cooking and eating." —John carver PhotograPhy by ashlyn allison clockwise from top left: Roasted pepper and fresh mozzarella bruschetta with crushed olives and Lake Garda olive oil; hand- made cappelletti filled with wild greens and sheep's-milk ricotta; wood- roasted bone marrow and wild mushroom risotto. The influx of Italian restau- rants that started last year continues with Red Ash, a new craft Italian concept from Eddie V's founding fathers—Larry Foles, Guy Villavaso, and John Carver— in a 3,800-square-foot space on the ground floor at the Colorado Tower. The menu, cocktail pro- gram, and wine list were developed by multitalented executive chef Carver, who sharpened his Italian chops at Cipriani in New York City before taking the reins at Eddie V's. "We're doing big, bold Italian food with honest flavors, the kind that I like to spend time cooking and eating," Carver says. Case in point: succulent wood-roasted bone marrow and wild mushroom risotto, a seasonal masterpiece of marrow bones and creamy, dreamy veal-stock risotto with wood-grilled mushrooms finished with veal jus (fun fact: The wood-burning oven in which the bones roast is so hot that it creates red ash ember, lending the restaurant its moniker). "This is a decadent dish but still light," Carver says. As the weather gets cooler, expect dishes like a traditional take on cacio e pepe and papparadelle with wild boar bolognese. If you close your eyes, you might think you've been transported straight to a winter evening in Tuscany. 303 Colorado St., 512-379- 2906; redashgrill.com . EddiE V's foundErs arE back with Red Ash, fEaturing craft italian farE—and what might just bE austin's must-try dish for fall. By FRAni LieBeRmAn Into the Woods Scene dish 46 AUSTINWAY.com