Red Ash
Think of the smell of an ex’s cologne. Then think of that, but less specific, and more intriguing. Any passerby smells Red Ash before they see it. Like the college friend who never showed up to class but was first to inquire about the same day’s party, Red Ash only comes to life by 4:30 pm. We can all sense that it’s there, a gem at the bottom of a corporate office building, living like an Austin local in the middle of a handful of transplants. The difference? Red Ash is the new kid in town.
A new Austin staple, Red Ash defined itself as downtown Austin’s indulgence in the Italian basics with a creative twist. Doors open, and eager foodies and corporate types file in for its kickass happy hour, garlic toast differentiators, and wood-fired Italian staples. With a variety of seating options, Red Ash pleases most group dynamics. From the oven bar, you can watch heavy Italian bites tossed into the wood fired oven with a carefully manicured cocktail, handcrafted at the front bar. Hovering above the madness is a quieter, open-air group of four-tops with the backdrop of a graffiti-coated concrete wall.
The service is prompt, quick to recommend without averting you from your considerations – as they’ll affirm, there is no disappointing dish unless you go in with a goal. Most pasta dishes are offered as half-portions (offered at half price or less during happy hour), while you also have the option to go big. With the happy hour route in mind, Red Ash can be affordable relative to downtown competition if dishes are chosen wisely. With a greater interest in an efficient setback to your fitness routine, make a pit stop for the butter-heavy steak bruschetta, followed by an espresso affogato. Small plates (including the aforementioned bruschetta), salads, and certain pastas are offered at a steep discount for the first two hours at both bars.
Red Ash appeals to all, with the exception of gluten-free, dairy-free eaters. It’s designed to please a wide crowd, nearby high-rise residents and corporate accountants alike.
The only beer I’ve had while at Red Ash. It’s a Japanese smoked lager that I still crave nearly two years later.
Menu Picks
WOOD ROASTED VINE TOMATOES & BURRATA | garlic toast / spring onion / basil / aged balsamic / evoo
I’m not sure there’s a better burrata toast in town. The wood roasted component adds a twist that melts all ingredients together without dissolving the flavors. With this bread between you and your mother-in-law, conversation might land you in agreement of something.
BRUSCHETTA OF WOOD ROASTED DRY AGED STEAK TRIMMINGS | garlic toast / wood roasted mushrooms
This is as close as you can get to eating a stick of meat-flavored butter without feeling guilty for more than a week. The combination of steak trimmings (meat + fat), toast, and mushrooms makes the dish an Italian meat-eater’s dream.
WOOD ROASTED MEATBALLS | san marzano tomato marinara / basil / fresh milled soft polenta parmagiana
If you’re feeding a group, this staple is one that I’d add to your order. If you’re ordering for one or two, go with the tomatoes and burrata (above) instead.
SMALL POTATO GNOCCHI “GRATINATA” | fresh cream / gorgonzola montagna / smoked prosciutto chives
The dish should refer to cream with gnocchi and prosciutto. The dish is so rich that without a half portion, it’ll be hard to order much else for the night. It’s one that keeps people coming back.
PAPPARADELLE ALLA BOLOGNESE | wide ribbons / traditional Bolognese / porcini grana
Bolognese is an expected staple on any Italian menu. It’s arguably the best pasta dish that lacks much creativity, but why would anyone need that?
LITTLE GEM CAESAR | lemon / garlic / anchovy dressing / croutons / pecorino fulvi d.o.p.
In perfect Italian fashion, the Little Gem Caesar is a salad with twice the dressing than it needs, but almost as much as what you wish it had. If you’re looking to split the bill, add this to your meal for a lighter alternative. It has the perfect amount of citrus, enter parmesan crisps to balance it out.
WOOD GRILLED BROCCOLINI | lemon / garlic and anchovy soffrito / grana
Just like we all need the weekend to keep us afloat, your stomach is going to need some time off. While the broccolini isn’t going to wow you like other courses might, the dish is a refreshing palette cleanser made to share.
ESPRESSO AFFOGATO | straciatella gelato / Frangelico / espresso
Look no further than the affogato for a mic-drop ending to the evening. It takes you straight to the gelato stand in Firenze, with a kick to keep you up until your bedtime.