American Express, MasterCard and Visa.Satisfy your pizza and pasta cravings at Buon Gusto, a popular Italian restaurant in Sydney’s Chippendale. Suggested Dishes: antipasto alla Buon Gusto, $6.50 (for one), $11.50 (for two) tortellini in brodo, $4.50 rice ai gamberetti, $9.50 fritto misto di mare, $11.95. Location: Buon Gusto, 15535 Devonshire St., Mission Hills. Owner Benito Prezia runs the floor like a general inspecting his troops, but the man rarely assists with order-taking or dish-clearing. If the restaurant gets busy-and it often does-it may be 10 or 15 minutes before anyone stops by your table. Service at Buon Gusto can be daunting, occasionally slipshod.
Me, I’m having zabaglione (served for two or more), that simple preparation of egg yolks, sugar and Marsala, whipped to a froth and spooned into wine glasses.
#Buon guso restaurant cracker#
Sometimes there will be a fresh homemade tiramisu, or maybe even an eggy New York-style cheesecake on a one-inch graham cracker crust. The servers bring out a tray of store-bought ice cream novelties, but the restaurant’s own desserts are better. The flamboyant veal alla Garibaldina is three tender medallions of veal, arranged with slices of fried eggplant and a piquant lemon butter sauce. A fine broiled pork chop comes with a garlic and oregano sauce.
The plate is composed of fried scallops, shrimps and whitefish, nicely punctuated by those good calamaretti. This is one of the few Valley restaurants where you can get a nice fritto misto di mare, and I recommend you do.
#Buon guso restaurant plus#
Buon Gusto’s rice ai gamberetti is nothing less than masterful, a steaming dish of beautifully cooked, pink-tinged arborio rice plus a handful of plump poached shrimps.įor those who think of pastas merely as Act I, Buon Gusto provides a second act of steaks, veal, chicken and seafoods. In lesser hands, risottos can be called mushy, grainy, soupy and any number of other damning things. The real surprise here is a first-rate risotto.
Overly sauced pasta dishes can still be tasty, but this particular dish would be a lot better with less sauce. Rigatoni alla amatriciana generously commingle large tube-shaped pasta with diced pancetta bacon and prosciutto.įusilli alla fantasia comes with a blend of pine nuts, cream, brandy, shallots and Gorgonzola. ( Bucatini are, like spaghetti, about as thick as telephone wire, and they stand up very well to a meaty ragu sauce.) There are also good cheese ravioli, laden with a thick, moss green blanket of pesto. Oddly, stracciatella alla Romana, a spinach-enriched cousin of Chinese egg drop soup, suffers only from too much salt.īucatini and meatballs is one of the best pastas here. Buon Gusto also serves its tortellini in cream sauce ( alla panna ) or with a meaty Bolognese sauce, but nothing could bring out the homey flavors of these feather-light dumplings any better than that rich chicken broth.Īmong the other soups, the rustic, mildly spiced pasta e fagioli is prepared with almost no salt. Don’t miss the tortellini in brodo, meat-filled pasta pockets in chicken stock- kreplach soup to the tenth power, more or less. Anchovy sauce is downright kinky in this context.īuon Gusto’s soups are redemptive, though. Curiosity compelled me to try something called spiedini alla Romana, which the menu describes as “deep-fried egg bread in a light anchovy sauce.” My conclusion was that I prefer maple syrup on my French toast. The hot appetizers are mostly seafood items like clams in broth, sauteed scampi and light, chewy, calamaretti fritti.
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