Italian Restaurant + Bar

Austin, Texas

“Buy the ticket. Take the ride”

Matthew Odam, The Austin American Statesman Austin’s Best Restaurants of 2025

“Expect classics like handmade pastas, crudos, and grilled meats with elements bent just left field enough to excite, rather than frighten the palate.”

Eater Austin, The 38 Best Restaurants in Austin, Fall 2025

Click here to reserve your NYE 2025 Tasting Menu now!

rooftop dining now available fri+sat 6-10pm

walk-ins welcome, reservations encouraged!

happy hour 4-6pm every day

$1 murder point oysters (limit 12 per guest)

$10 confit chili wings

$10 cocktails

$9 wine by the glass

note: oyster quantities limited, available until sold out

tuesday: fried chicken and champagne special

$35 chicken parm with angel hair pasta and a glass of Ca’ del Bosco brut

$15 glass/$70 bottle Ca’ del Bosco

industry sundays

$10 happy hour cocktails and food specials all night

loaded fries

parm heroes

pizza pockets

Named one of Austin’s best by both The Austin American Statesman and Eater Austin, Casa Bianca is a full service Italian restaurant and cocktail bar with a focus on high quality seafood, handmade pastas, and local ingredients.

Executive Chef/Owner Joseph Zoccoli's maximalist take on contemporary Italian-American cuisine presents a new and exciting addition to the Austin culinary landscape. While the flavors and names of Chef Zoccoli's dishes come from his family’s origin in Italy, the forms and techniques he employs are informed by a decade of experience cooking Japanese cuisine. Sporting Bauhaus and Art Deco influenced interior design and centrally located just east of Downtown Austin, Casa Bianca offers reservations for bar, dining room, and al fresco patio dining.

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menus

dinner spread with fried olives, caesar salad, and mussels in absinthe butter
negroni variation mille plateaux with rye whiskey, lofi gentiane amaro, and contratto bianco vermouth
negroni variation sonate antillaise with pineapple rum, cap corse blanc, and campari
tuesday special featuring raw oysters with italicus mignonette and calabrian chili oil and a glass of champagne