June Dinner Series - Italic

  • 06 Jun 2017
  • 7:00 PM
  • 123 W 6th St, Austin, TX 78701


  • Four courses plus wine pairing with each course

YMBL members and guests are invited to our April YMBL Restaurant Series dining and wine tasting experience at Italic – one of Austin's most authentic Italian restaurants. Come enjoy four courses exquisitely prepared by Executive Chef Andrew Curren paired with wine chosen by Master Sommelier Craig Collins (one of only nine master sommeliers in Texas).

The YMBL Restaurant Series is an exclusive benefit to members in order to bring about culinary awareness of the best restaurants and wines that make Austin a special place and to allow members to get to know each other in a VIP-style setting – all while providing a spectacular dining experience at a reduced price-point. 

The all-inclusive price includes 4 courses plus wine pairing with each course, taxes, and tip. A normal dining experience of this level would cost at least $150 per person. 

Due to limited space, this exclusive event is only open to the first 20 seats reserved. Open to current YMBL members, alumni, and a +1.


Italic is a truly Italian restaurant directed by Chef Andrew Curren of the ELM Restaurant Group (24 Diner, Easy Tiger Bake Shop & Beer Garden, Irene's).  Antipasti selections range from cured meats, Italian cheeses, olives and house-marinated produce to house-baked focaccia. Rustic pizzas and entrées such as roasted half chicken or Florence-style T-bone steak are made in a top-of-the-line American-built pizza oven. Farm-to-table selections include seasonally rotating pastas – perfect with the 100-percent Italian wine list curated by ELM's Beverage Director, Master Sommelier Craig Collins.

Executive Chef Andrew Curren and Master Sommelier Craig Collins were both seniors at Texas A&M, when they embarked together as roommates on a semester abroad in Tuscany, a trip they both credit as inspiration for their future career paths. Curren, originally on track to become a veterinarian, soon thereafter moved to Hyde Park, New York to attended the Culinary Institute of America.  After graduating as valedictorian of his class, he later went on to work alongside legendary New York Chefs, Jonathan Waxman and Danny Meyer in the early 2000s. 

Craig has spent the last twenty years immersed in all aspects of the beverage industry, from winemaking to national distribution/importing and today, managing the Beverage Program for the ELM Group.  In 2011, he passed the esteemed Master Sommelier exam, a feat mastered by just two-hundred people at that time.  Today he is one of only nine Master Sommeliers in the state of Texas. 


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