Bambino opened in East Austin in March 2024, the second restaurant from Adam Orman and Fiore Tedesco of L'Oca d'Oro. The pizzeria traces back to Fiore's own history in food — early years shaping dough at a cousin's bakery, three decades making fresh mozzarella, and a run through fine dining before landing on pizza. The kitchen uses organic Central Texas flour from Barton Springs Mill and sources from farms and producers chosen for how they treat workers and animals.
Pizza is the specialty: chewy crust, charred edges, and well-sourced toppings. The rest of the menu — smashburgers, cocktails — has drawn more mixed notice, with some visits reporting inconsistency even as the pizza and sourcing get consistent praise. The patio, next door to Austin Bouldering Project, functions as a low-key stop for a pie and a drink rather than a destination meal.
A Taste of Koko named Bambino among its picks for Austin's best.
Pizza is the specialty: chewy crust, charred edges, and well-sourced toppings. The rest of the menu — smashburgers, cocktails — has drawn more mixed notice, with some visits reporting inconsistency even as the pizza and sourcing get consistent praise. The patio, next door to Austin Bouldering Project, functions as a low-key stop for a pie and a drink rather than a destination meal.
A Taste of Koko named Bambino among its picks for Austin's best.