Bufalina – Austin Restaurant of the Month









Helmed by Steve Dilley, Bufalina showcases the best Neapolitan Pizza that Austin has to offer. Fondly dubbed “the Aaron Franklin of Pizza”, he is a former financial trader who made the jump to pizza. His background includes a stint at the prestigious Vera Pizza Napoletana in Naples in 2010, as well as a brief stint at Pizzeria D’Atitilio, which opened in 1937.

The two year project to build out Bufalina included bringing in an authentic Stefan Ferrara oven brought all the way from Italy. And it is a sure thing of beauty:












The atmosphere is cozy and lit with candles. The majority of the seating is picnic-style with long communal tables. Overall, the interior, while understated, is comfortable.










The pizzeria prides itself on more than just its pizza offerings though. The hand-pulled Mozzarella is made with curd from local dairies (or is brought from New Jersey when local milk is not available). Our plate featured a tomato relish with capers, fresh basil, and a sprinkle of fresh ground pepper. Overall, the plate was well balanced.












Bufalina also offers a daily pasta special. The featured pasta was actually quite lovely. The tagliatelle was rich with egg yolks and reminded me of the pasta my grandma used to make by hand when I was little. It was topped with pulled pork and braised chard with a ladle of duck jus over the top. I rather enjoyed this dish, as it really took me back to grandma’s homemade noodle soup, where everything came from the farm. Definitely memorable, especially since it is rare to see freshly made pasta on a menu in Austin.











Next on the menu was the Calabrese pizza, which was topped with a light tomato sauce, slightly spicy salami, roasted red peppers and fresh Mozzarella. The dough was well fermented and the pizza had the signature charred crust we come to expect from Napoletana-style pizza. Overall, this was a decent pizza, but the flavors could have been amped up a little (think Calabrian peppers instead and some intense garlic notes).

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The Brussels sprout pizza was next up. It featured sliced Brussels sprouts, serrano peppers and chopped ham. This was my favorite dish by far, but I am probably slightly biased since I happen to love Brussels sprouts. There was a nice char on the Brussels, and the touch of heat from the serrano peppers balanced the salty sweetness of the ham quite well.

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For dessert we chose the orange olive oil cake with coffee ice cream. The cake had a nice crumb, somewhere between a pound cake and a scone, with rich olive oil notes and a touch of orange.  The coffee ice cream played unexpectedly well with these flavors.

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And one last thing if you want to try this cozy little pizza place: get there early. They fill up fast, and they do not take reservations for parties under eight people. We dined right when they opened, and I am glad we did! The line to wait got pretty long pretty quick, with waits over two hours, and that was within 45 minutes of arriving.

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