Buon Appetito
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Restaurant Tags
italian, little italy
LISTS RESTAURANT APPEARS ON (1)
POSITIVE
Decent Italian food is not abundant in San Diego. I expect this list to be quite short.
2 restaurants on this list
LISTS MENU ITEMS APPEAR ON (0)
THE MENU ITEMS FOR THIS RESTAURANT DO NOT APPEAR ON ANY USER LISTS
It seems these dishes have yet to tantalize or ensicken any of our foodies.
RESTAURANT STATISTICS
| Food Rating | 4.5 based on 2 ratings |
| Service Rating | 4 based on 2 ratings |
| Atmosphere Rating | 3.5 based on 2 ratings |
| Menu Item Rating | 4 based on 1 ratings |
| Best Menu Item | Carpaccio of th day |
| Positive List Appearances | 1 |
| Negative List Appearances | none |
| Number of Locations | 1 |
COMMENT CARDS
Buon Appetito has been recommended to me by several passers-by and I finally made it down there to scope it out. Since it's always so busy, I went in early afternoon on a Sunday to up the odds of getting a seat. I sat at the bar (OK, it's not much of a bar) where I believe the manager was changing out menus. I'm not sure people usually sit here, but I was very warmly greeted and menus were moved just to make me feel welcome. After sitting down, I was given a menu, and a quick walk through from the manager (who ended up waiting on me for the rest of my time there). It was fairly basic (I stuck to the specials page).
First out was the bread. Fresh and served with a side of light tomato sauce. I still say that Flemings has the best bread service in the area (that I've tried), but this may be a close second. If they told me the bread just finished baking in the oven, I would have believed it. Next up, the carpaccio. The meat was cut thicker than I've seen in the past (almost an eighth of an inch) and topped with arugula, large capers, and Parmesan cheese. The ingredients were super fresh and the dish was good, but the steak had bit more texture than I generally like in a carpaccio due to its thicker cut.
The entree came next...spinach and cheese ravioli served in a tomato cream sauce. The ravioli was made fresh that day (which I was told, but was also fairly obvious when tasted). In fact, the filling got a bit overpowered by the freshness and flavor of the pasta. That withstanding, this was a delicious offering and certainly the best plate of pasta I've had in San Diego.
To finish off, I went with a chocolate mousse tort and a glass of port. The cake was super rich, but not inedible, but I can't really recommend the port (in fact, neither of the wines I had matched the quality of the food).
One point that needs to be called out is the quality of the service. The experience went pretty fast, but the overall service was spectacular. It really reminded one that it's the hospitality industry. Awesome.