Bufalina
Olive Oil Cake with Lemon Ice Cream
Margherita – Tomato, Mozzarella, Basil, Parm
Given Austin’s culinary reputation for great Barbeque, Tex-Mex, and Street eats I was admittedly somewhat surprised when two friends both suggested Cesar Chavez newcomer Bufalina as can’t miss dining in the state capital, my first attempt meeting an hour long wait a week prior but my second timed to the restaurant’s opening…a line at the door and a seat at the bar eventually mine with a wait list accruing 15 minutes later. Conceptualized by Steven Dilley and featuring a Ferrrara oven straight from Naples amidst humble surroundings despite near universal praise it was with a well gleaned menu and friendly service that easy choices were made and with stunning yet simple ingredients it was no more than ten minutes after seating that my bubbly, blistered Margherita arrived. Beginning first with the dough, a box-leavened blend finding spring and smoke in an oven fired to 950F with pure post oak and proceeding on to hand crushed tomatoes, fresh mozz, and just enough torn basil beneath saline parmesan to make the acid ‘pop’ suffice it to say that what Dilley has created at Bufalina is a pizza for enthusiasts created by a perfectionist – the flavors pure yet unique and every bit as s ‘perfect’ as that of Lucali, Bianco, or Delancey…the dense herbal crumb of the cake putting the dessert department on par with the latter, as well.
