May 26, 2017
May 22, 2017
By Frani Lieberman | August 26, 2016 | Food & Drink
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.
Wood-roasted bone marrow and wild mushroom risotto.
The influx of Italian restaurants 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 program, and wine list were developed by multi-talented 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
PhotograPhy by ashlyn allison