L’oca D’oro

Came on a Sunday brunch with my partner and can I say the ingredients here are very FRESH! From the apples on the French toast to the pepper on the carbonara, the ingredients here are top notch. A word of caution tho, this is not a stuff yourself type of place. It’s to enjoy the intricately made dishes and ingredients.

This place was very delicious. We enjoyed the pasta and would come back for these again. The tiramisu was a little thicker than we like.

Appetizers and a bottle of wine is a must! The main dishes tasted great and the staff was able to provide a small birthday surprise.

Fantastic drink menu and great neighborhood style restaurant but the current menu is a bit let down. Overall, I would come back for a different menu or items, and the spritz was great. You guys definitely put thoughts on the menu. Lots of techniques, interesting ingredients and recipes were used, but everything seems a bit experimental aka too much fusion. ———————— if you interested in my comment, read it. If not, go to TikTok to see those austin food influencers who only has the vocabs of “sooo good”, “the best I ever had”.————- Starting from the dessert, another tiramisu that I'm not a fan of. Do we really not have a limit on sugar in the US? I believe the mascarpone mixture is too thick and it should be more watery. If the mascarpone mixture is on the sweeter side, finish it off with dark chocolate or cocoa powder to balance it out. Here's a quick idea - why don't you add an optional hazelnut milk chocolate drizzle for $2 extra, but dust it off with dark chocolate and take out some sugar? We ordered three appetizers - confit carrot, mozzarella, and sourdough focaccia. I felt that the confit carrot was off-balance. Unfortunately, the kalamata caramel didn't provide enough sweetness. The salsa verde and the carrot itself exacerbated the pickled and acidic/sharp flavor. The same goes for the mozzarella. Caponata is a typical Sicilian dish where the base includes tomato, and again, it has a vinaigrette/acidic flavor. Then, adding another pickled pepper element with the salsa verde? I'm not a fan. However, the sourdough focaccia is the best out of the three. I enjoyed the extra touch of smokiness, which added a unique flavor when paired with the honey butter. Onto the pasta, we ordered the mushroom tagliatelle and Bucatini all’Amatriciana. The tagliatelle was overcooked, and I believe the pasta should be thicker. I tasted a touch of vinaigrette flavor in the mushroom cream sauce, which reminded me of eating Chinese soy sauce noodle. Also, I really don't think there is much difference between lion's mane and king oyster mushrooms, as far as texture goes. The Bucatini was perfectly cooked to medium well, but my friend ordered it. No, we didn't share. Don’t get me wrong. I like this place, but I just have too much opinion.

We LOVED our dining experience. We sat on the patio as we brought our service dog in training. The staff was all very friendly and attentive, even bringing our pup a bowl of water. The food was stellar. We ordered a second serving of the sourdough focaccia because it was THAT good! At the recommendation of our server, we had the fresh mozzarella, which was super tasty! We also ordered the Ricotta Cavatelli alla Norma, and let me tell you I could have eaten two of those! The Mafaldine was good as well, and we both loved our drinks (which I can’t recall now, but we both tried what our server suggested). Finished with the peaches and cream cannoli, which you can tell our pup had her eye on as well. All in all, we will be back!