Casa Bianca sweeps Austin off its feet with its unique Italian-Japanese fusion menu.

Mare Ficus martini made with parmesan and fig leaf. PHOTO BY RICHARD CASTEEL

Not your Nonna’s Italian restaurant… This fusion spot is the pinnacle of flavor collaboration with unexpected ingredients. Under the leadership of executive chef and owner Joseph Zoccoli, who calls his cuisine “weirdo Italian,” he combines his family’s Italian flavors and recipes with Japanese forms and techniques.

The light lunch spread. PHOTO BY RICHARD CASTEEL

What is born from the specificity is a gorgeous menu containing collaborations like Hoja Santa Cannelloni, made with house buttermilk ricotta, truffle caciotta, and arrabbiata and Ocean Trout Alla Puttanesca with chili oil and crispy olive. The ingredients on the menu are an array of fermented honey, bluefin ‘nduja, caramelized eggplant puree, steamed egg custard, and so many more that you normally would never see altogether in one place, let alone on one menu.

A seat at the bar awaits. PHOTO BY RICHARD CASTEEL

With an experienced beverage director accompanying the diverse flavors, the cocktails are perfetto! The Svenzoni is my recommendation for my fellow gin lovers. Casa Bianca is truly a perfect place for locals and travelers alike. casabiancaatx.com

Trout crudo on the menu. PHOTO BY RICHARD CASTEEL