L'Oca d'Oro


  • Complimentary chef's choice appetizer when you dine at the restaurant

Like any fine chef, Fiore Tedesco resists the popular notion of Italian cuisine as a landscape of pasta, red sauce, and garlic bread. He grew up in upstate New York, spending much formative time at his uncle’s deli, where he learned about fresh mozzarella, prosciutto, and other such delicacies. He then moved to NYC where he apprenticed in a number of the city's top restaurants before transplanting down to Austin. At L’Oca d’Oro (“The Golden Goose,” inspired by Chef Tedesco’s daughter’s nickname of Lucy Goose), not only is the pasta handmade, but most of the bread, cheese, vinegar, and liqueurs are also made in house, all coming together in a way that manages to be both inventive and comforting. “One of the best Italian restaurants in the city,” raves the Statesman.

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