Red Ash - (Near Austin, TX)

5 /5 Adrian Tenorio: There is no way to describe our meal, other than, Perfect. Everything was cooked perfectly. The Octopus was tender and craveworthy! The Lobster Scampi was the best Lobster I have ever had. We went for my wifes birthday, and they was a little card on the table with the staff signatures, wishing her a Happy Bday. It was a cute touch but it set the tone for the dinner. I honestly felt relaxed because I was confident the staff was taking care of us. Take someone you love, take someone you hate, it doesnt matter, just GO!!!!!!! Its so absolutely worth it.

5 /5 Matthew Hughes: There is a reason Red Ash is consistently ranked as one of the best Italian and best overall restaurants in Austin, its really that good. For our meal we enjoyed the Charred and Sliced Tuna Crudo and Sliced Thin Beef Carpaccio as appetizers; we split the Red Ash Chopped Salad; and for our entrées we had the 5 oz portions of the Tagliatelle alla Bolognese and the Capelletti. We finished the Hot Apple Crostata for dessert, along with espresso and Amaretto. We enjoyed the Tuna Crudo the best of all our choices. Four slices of tuna sit atop a bed of charred eggplant caponada, plum tomatoes, cilantro-salumi crumbs and fennel pollen. The underlying ingredients have a subtile sweetness to them complimenting the crisp, fresh taste of sushi-grade tuna. The Tagliatelle alla Bolognese is one of my favorite Italian dishes. I wasnt sure about it at first, questioning whether there was enough of the Bolognese, but I need it mix it up a bit and then each bite of noodles had the proper amount of the slow-cooked meat sauce. If there was any disappointment with the meal, it was with the serving size of the Capelletti. Yes, we got the small portion. However, when the dish arrived there were only six of the "Bishop Hats" in the bowl and it looked skimpy. The Red Ash full portions of pasta are generous, and according to our server ate great for sharing at the table. We saw them at the table next to us, which was eating family style. It made our tiny Capelletti seem even smaller. The Capelletti tasted wonderful. Filled with spinach, ricotta, they pasta was fished with sage, browed butter, roasted walnuts and smoked grana. Youre probably going to be full at the end of your meal, however, I implore you to save room for the Hot Apple Crostata. Decadant aptly describes this dessert. Think apple pie ala mode, kicked up a notch as Chef Emeril Lagasse would say. It is definitely a shareable dessert, its big! Service at Red Ash is anticipatory, knowledgeable, and genuinely attentive, creating a seamless, personalized experience. The ambiance is warm and inviting, with an open kitchen, two-level dining room and lots of different areas perfect for an intimate meal or large group party. The Red Ash experience is not cheap. Our meal was $200 with tip included, but without cocktails or wine. This price is not out of line with other fine dining establishments. It was absolutely worth it. There menu is available online and you can judge for yourselves if this will will become a regular haunt, like it will for us, or be reserved for a special occastion. #MattGoodEats

5 /5 V Vart: I went to Red Ash and overall had a great experience. The steak was excellent—9.2/10, cooked well and full of flavor. The gnocchi pasta was also very good, a solid 8/10, rich and satisfying. The cauliflower dish was interesting but not my favorite. The portion was huge, which sounds great, but bigger isn’t always better—I wish it had been more well-done on the grill for deeper flavor and better texture. The absolute standout of the night was the tiramisu—10/10. Easily one of the best I’ve had, perfectly balanced and unforgettable. I’d definitely come back, especially for the steak and dessert.

5 /5 Andrew Peluso: Red Ash is the kind of place that reminds you why people still go out to eat. The room hums with energy. Fire, movement, conversation. Yet once you sit, the table feels contained. It works as a date spot because the atmosphere adds to the moment without pulling attention away from it. The food stood on its own. Pasta had structure and bite. Sauces stayed focused. Meat showed confidence with fire, not dependence on it. Bread, oil, seasoning—nothing treated as an afterthought. Even without great service, this would have been a strong meal. But the service elevated it. Our waitress was warm, present, and clearly proud of the food. She spoke about the dishes with familiarity rather than rehearsal. We later learned she had been there longer than any other server on the team, and it showed. That kind of tenure creates calm. It frees you to enjoy the meal without friction or second-guessing. Dessert closed the night cleanly. Rich, balanced, and well-timed. Red Ash works because everything moves in the same direction. The food earns your respect. The room holds energy. The service removes resistance. Together, it becomes memorable.