Bufalina Due carries the same Neapolitan pizza and seasonal Italian cooking as its East Austin sibling, transplanted to Burnet Road in Brentwood. The kitchen makes its own cheeses, breads, and pastas in house, with a stated focus on local sourcing wherever possible.
The pizza list runs from a bare-bones marinara and margherita through the calabrese with salami and serranos and the vodka all'arrabbiata with fontina and chile flake, alongside pastas like cacio e pepe and rigatoni pomodoro. Starters lean on seasonal produce — burrata with blistered tomato and chili garlic crunch, a caesar with pecorino and breadcrumbs.
The wine list is the other half of the identity here: over 500 bottles built around small, ethically-minded producers working organic, biodynamic, or low-intervention farming. Regulars have come to expect a wait and a parking hunt on Burnet Road, and by most accounts, they keep coming back anyway.
The pizza list runs from a bare-bones marinara and margherita through the calabrese with salami and serranos and the vodka all'arrabbiata with fontina and chile flake, alongside pastas like cacio e pepe and rigatoni pomodoro. Starters lean on seasonal produce — burrata with blistered tomato and chili garlic crunch, a caesar with pecorino and breadcrumbs.
The wine list is the other half of the identity here: over 500 bottles built around small, ethically-minded producers working organic, biodynamic, or low-intervention farming. Regulars have come to expect a wait and a parking hunt on Burnet Road, and by most accounts, they keep coming back anyway.