Red Ash Italia, downtown Austin’s newest culinary destination showcasing handcrafted specialties inspired by Northern and Southern Italy, is kicking off this holiday season in true-to-Italy form, with a little wine, some regionally influenced wood-grilled delicacies and a whole lot of Italian flair. Just in time for the holidays, Red Ash is introducing daily happy hour, featuring specials on drinks and an array of small plates, and also adding some new menu dishes that highlight the best of the season.
Offered every day from 4:30 to 6:30 p.m., Red Ash’s daily happy hour serves up all the expertly prepared, fortifying sustenance required to tackle some evening holiday shopping or to simply take on the festive, traffic-lined streets of the capital city. Daily happy hour specials include $2 off beer, Red Ash’s extensive selection of sparkling, white, rosé and red wines by the glass, and cocktails, which range from classic Italian concoctions like the Venetian Spritz with Aperol, soda and Benvolio Prosecco, to more modern libations like Satan’s Circus, with Medley Brothers Bourbon, Cherry Heering liqueur, honey and Calabrian chili. Daily happy hour also includes $7 salads, small pasta plates and a variety of appetizers from the dinner menu, all made by hand in-house with only the freshest seasonal ingredients.
Additionally, Red Ash is adding some new dishes to its dinner menu that emphasize the finest of Italian culinary traditions. All crafted by Owner and Executive Chef John Carver, and often utilizing Red Ash’s custom-built wood-burning grill, oven and plancha, new dinner specialties include the delicate Red Snapper Crudo with avocado, fennel, celery, radish and fresh citrus; Wood-grilled North Atlantic Swordfish Steak served with roasted grape tomatoes, herbs, Calabrian chili and virgin olive oil; Agnolotti Piemontese Style, exquisite pockets of pasta served with butter, rich meat juices and sliced truffles; Spaghetti ai Frutti di Mare, a luxurious seafood mélange featuring cold-water lobster, butter clams, mussels, Gulf shrimp, soffrito, crushed tomatoes and breadcrumbs; Wood-grilled Broccolini with savory anchovy soffrito, lemon and shaved Grana Padano Italian cheese; and Wood-oven-braised Beans served with cured guanciale and a light rucola salad.