Highly anticipated rustic Italian restaurant, Italic, has officially opened it’s doors in downtown Austin at 6th and Colorado St. The menu features crispy polenta, burrata with rustic Italian bread created exclusively for Italic by Easy Tiger, spaghetti carbonara, bucatina all’amatriciana with pork belly, prosciutto pizza crafted from the in-house stone-hearth pizza oven, Ora king salmon, and Florence-style 1 ¾” certified angus t-bone steak.
Brought to you by the ELM Restaurant Group of 24 Diner, Easy Tiger Bake Shop & Beer Garden, Arro, and soon Irene’s, a New American restaurant (opening sometime later this year).
I’ve been obsessed with Arro for quite some time now (the $25 3-course is hard to beat), but I’ve now moved on to a new obsession, Italic!
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Italic, Austin’s First Rustic Italian Restaurant Has Officially Opened
Inspired By Tuscany
The seeds for Italic were first planted when Chef Andrew Curren of ELM Restaurant Group spent his last college semester abroad in Tuscany.
Historic Starr Building Meets Rustic Italian Eatery
Located at 123 W. Sixth Street in downtown Austin, the space designed by Veronica Koluniak of VeroKolt is designed to merge the aesthetic of the historic Starr Building (designed by mid-century marvel Florence Knoll) with Chef Drew’s vision of a rustic Italian eatery where friends and family can relax over simple, straightforward meals.
Pops Of Color + Neutral-Toned Rooms
Floor-to-ceiling aluminum-cased walls of windows and pops of bright yellow and forest green bring brightness to the massive, neutral-toned room accentuated by ash butcher-block tabletops, vintage furniture and custom architectural elements made of limestone, mahogany, fir and plexiglass.
Classic Italian Décor
Leather-wrapped banquette backs and leather-clad seating pay homage to classic Italian décor, while two massive collages commissioned by graphic designer John Gall and filled with iconic Italian references invigorate the entrance and private-dining room.
100% Italian Wine
Floating overhead and serving as both a focal point and mechanism to bifurcate the spacious dining room, the wine mezzanine is the pride of ELM’s Beverage Director, Master Sommelier Craig Collins. As a result, Italic’s easy-to-navigate, 100-percent Italian wine list is organized by varietal and region, and Craig has sourced amazing producers for the wine program, including the house red and white kegs.
Negroni On Tap
The bar menu includes a Negroni on tap, as well as Italian-influenced cocktails, local and internationally renowned craft beers (served in teku glassware) and classic Italian apéritifs and digestifs.
Happy Hour is 4:30PM – 6:30PM
Happy Hour aficionados will be pleased to learn that complimentary fresh-baked focaccia sandwiched with meats and cheeses will accompany all bar beverages ordered weekdays between 4:30 pm and 6:30 pm.
Open Kitchen Features Stone-Hearth Pizza Oven
The aluminum-and-glass-encased open kitchen holds a top-of-the-line, stone-hearth pizza oven that will yield an array of pies, as well as a handful of entrées such as roasted half chicken, Ora King salmon and Florence-style T-bone steak.
Stand-out contorni (sides) include crispy polenta with parmigiano, herbs, and rustic potatoes.
salsa verde, eggs*, parmigiano, arugula
guanciale, egg yolk*, pecorino, black pepper. I could eat this all day, every day.
1 ¾” certified angus t-bone, capers, lemon, garlic, rosemary, olive oil.
Conclude your meal with one of Pastry Chef Mary Catherine Curren’s housemade dessert selections, including daily rotating selections of gelati and sorbetti and a farm-to-table crostada! View the dessert menu here.
hazelnuts, olive oil, fennel seed hazelnut biscotti. Similar to the dark chocolate pot de creme at Arro (my favorite dessert of all time).
Vanilla Beet Panna Cotta
citrus salad, vanilla crumble, whipped cream
Lunch Specials Include Pizza For Two For $30
The quick lunch special includes a starter and pasta for $15 or two starters and a pizza designed to share for $30.
The menu will be updated frequently to reflect seasonal produce. Leisurely dinners are suggested at Italic with small coursed small plates more reminiscent of what you might actually experience in Italy. If you opt for the latter, start with antipasti such as burrata or baked ricotta served with rustic Italian bread created exclusively for Italic by Easy Tiger baker David Norman, then select a starter such as roasted cauliflower or the shaved Brussels sprouts salad. Share a pizza (perhaps the Italian sausage with black kale, goat cheese and roasted garlic) and then opt for a smaller-size portion of pasta such as penne rigate alla Bolognese or bucatini all-Amatriciana before settling on an entrée.
123 West Sixth Street
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