Buona Tavola Ristorante!
Every year at Castoro, Niels and Bimmer give out Holiday gifts to our employees and part of the gift includes a gift certificate to a restaurant that serves our wines. As employees we get to choose from a list of restaurants, and I must say, the decision for me has been quite easy the past couple years….Buona Tavola! Having spent a significant amount of time in Italy, I love and appreciate authentic Italian food and Buona Tavola is as good as it gets stateside. From the family atmosphere to the wine and food, Buona Tavola is the full package.
When we arrived at the restaurant, it was a Friday night and the place was packed. Alex Pellini, the nephew of Chef and founder Antonio Varia, greeted us very warmly and offered us a spot at the bar while we waited for a table. We each ordered a glass of Italian wine, with Alex’s recommendation of course, and took in the wonderful energy surrounding us. As we waited we were served fresh bread with olive oil, vinegar and olive topenade and it never ceases to amaze me how something so simple can be so delicious!
After a very short wait we moved to an open table and our culinary adventure began! As Alex pointed out, January is restaurant month in SLO County, and participating restaurants offer a three-course prix fixe meal for $30. After looking at Buona Tavola’s restaurant month offering, all three of us decided to give it ago. The menu included an Antipasti (appetizer), Primi (first course) and Secondi (second course) with two options at each course. Since Alex and Antonio make and cure their own salami, I opted for the “Alle Pia Salami” Antipasti, which was mix of salami Italian cheeses and home made spreads. Once again, something so simple never tasted so good!
For the Primi course we all opted for the “Tortellini di Zucca,” a homemade pumpkin and ricotta cheese tortellini dish in a sage and mascarpone cheese sauce topped with chopped toasted walnuts. It was simple and amazing, with the perfect balance of richness and flavor and the portion was just right. For the Secondi course we went our separate ways with Lauren and Max ordering the Timballo Valdostano (grilled fresh eggplant, red and yellow bell peppers, green and yellow zucchini, baked with mozzarella and parmesan cheese in a light tomato sauce) while I went with the Tagliata di bue salutare (10oz marinated flat-iron steak grilled with fresh herbs, served sliced over fresh arugula and shaved parmesan with a balsamic reduction sauce). Of course, all of this was enjoyed with a bottle of Castoro’s finest Zinfandel Zinfusion Reserve, recent recipient of “Double Gold” honors at the SF Chronicle Wine Competition.!
Next time you are in SLO county with a craving for traditional Italian cuisine, give Buona Tavola a try and see for yourself why they have a reputation for serving the best Italian on the Central Coast. Their wine list isn’t too shabby either!
Buon Appetito!
Luke
