Every town needs that one spot where good food and good company come together effortlessly. For Dripping Springs, that place just might be Vespa Rossa. Italian for “Red Wasp,” Vespa Rossa is the latest creation from Daniel Brooks and Ryan Sampson, the duo behind Austin favorite Vespaio (which fittingly means “the buzz”). The name connection isn’t just clever; it’s a nod to their signature mix of energy, quality, and charm.
I found the perfect spot on Vespa Rossa’s beautiful patio—a lively backyard shaded by six massive oak trees strung with twinkling lights. Two sets of cornhole, a kids’ playscape, and five giant fans add to the relaxed, welcoming vibe. Manager Holly Gordon was exceptionally kind, happily walking me through some of the menu’s biggest hits.
Choosing what to order was no easy feat. I started with a glass of J. Hofstatter Meczan Pinot Nero and Vespa Rossa’s suppli balls: crispy arancini that are a Vespaio original and a must-try here, too. I went with the cheese version, made with creamy risotto and Locatelli Pecorino and stuffed with fontina, fried to golden perfection, and finished with the house-made vodka tomato sauce. (Technically, this was a “shareable” but, let’s be honest, there was zero sharing happening.)
For a Texas twist, the Dripping Springs location also serves up a smoked brisket suppli—a playful homage to local flavor. In fact, several dishes showcase Vespa Rossa’s in-house smoked meats: The brisket ravioli, brisket pizza, smoked chicken, and house-made sausage are all slow-smoked out back with true Hill Country love.
For my entrée, I couldn’t resist the rigatoni and meatballs. My Italian mother used to make rigatoni for us growing up, and I’ve spent years trying to find noodles that measure up to hers. Vespa Rossa’s homemade pasta ended that search with my first bite. All of the restaurant’s pasta is made fresh daily at Vespaio and delivered to Dripping Springs each morning.
Sourcing is a point of pride here. Vespa Rossa brings in whole animals—ensuring they’re raised peacefully and humanely—and partners with local purveyors like Peeler Ranch for Wagyu beef and Loncito Cartwright’s Peaceful Pork. I could taste that care in the perfectly spiced pork meatballs, served with a fiery arrabbiata sauce worthy of my mom’s Sunday table. Every sauce, I later learned, is made in-house by executive chef and co-owner Sampson.
As I savored my meal, the woman at the next table confessed she’d “been craving pasta and meatballs all week.” I told her she was in for a treat, and that Vespa Rossa might have the meatball cure for any kind of day.
Despite being thoroughly stuffed, I couldn’t leave without dessert. After much debate between the vanilla panna cotta with pears, the banana tiramisu, and the seasonal pumpkin roll, the last option proved the most tempting. Holy pumpkin! Filled with cream cheese and fresh whipped cream and topped with roasted pumpkin seeds, it was pure autumn joy. I tried to save a bite to enjoy with my coffee the next morning … but I failed miserably.
I left with a full heart, a happy belly, and gratitude that Brooks and Sampson have brought some of that “Austin buzz” to Dripping Springs. My next visit is already on the calendar, and yes, I think I know what I’m ordering next. Mangiamo!
VespaRossaTX.com | @vesparossatx
The brisket, chicken, and house-made sausage are all slow-smoked out back with true Hill Country love.