Olive and June — Aemon Does Austin

Olive and June is an "elegant yet casual" Italian place just across 38th Street from Kerbey Lane.

Spoiler Alert: I really liked it.

We started off on the right foot with a comfortable booth facing the courtyard and its huge oak tree. Temperature was just right. Acoustics were terrific. I think they use some kind of sound dampening because even though there was music playing and other patrons talking, I felt like I could whisper to Erin and be heard. Not having to shout to your dining partner is a big plus in my book!

Service was friendly and helpful. Never kept us waiting long. Granted we were dining at 5:45... but still is appreciated.

Alright, let's cut the BS. How was the food? They kicked us off with some bread, oil and cheese, along with my drink:

Mezcal based cocktail. Mezcal is my new favorite thing! love the smokiness. This one had just the right hint of sweet to balance it out.

For starters, we ordered Crostini and Pork meatballs. The meatballs were for me obviously and they were fantastic. Good texture, not overly smooth or fatty. Served with a thick tomato sauce and preserved figs. The combo of the sweet fig and the warm spicy pork was fantastic -- add the smoky Mezcal, and I was in "hog heaven" ( i said that at the time and Erin suggested I put it for the review. DONE ).

The crostini had two great things going for it in my book: Perfectly crisped garlic slices, and bread that was both soft and oily but also slightly crisped/singed. No explosions of dry dusty bread in my mouth. No hardened crust cutting into my gums. That said, the other toppings were not as interesting to me. I kinda felt like it needed one more thing to kick it up a notch. Maybe pork?

Erin took this sexy pic of my next drink. A rum based, tropical affair. I liked this a *lot* at first, but then I felt like the citrus started to take over at the end.

Erin's main. BUCATINI AMATRICIANA pomodoro, calabrese chili, guanciale. I only had one bite of it but I thought it was terrific. The pasta was freshly made, cooked al dente, and the sauce had a lovely heat to it from the chili.

And for me, MEZZALUNA texas lamb, asparagus, spring onion caponata, parmesan brodo, pecorino. The real stand-out here were the spring onions which were cooked lightly in butter right to the point where they transition from oniony to sweet, but still keeping their crispness. Perfect counterpoint to the rich pockets of shaved lamb drizzled in butter oil.

This place was really firing on all cylinders. I can't say how it'd be on a crowded night, but for me this was 4 out of 5 Aemon Stars.