Buona Tavola Rocks Restaurant Month

~ San Luis Obispo County Restaurant Month ~


restaurant month


by Lauren Tognazzini

Restaurant Month was the perfect opportunity for me to get out and try a new restaurant. After reviewing the menus available online, I decided I was more than in the mood for some Italian food! When my guest and I arrived for our reservation at 6:30pm on Saturday evening at the San Luis Obispo location, we were promptly greeted and seated at a quaint table for two inside. Even though it was pouring down rain, the outdoor patio offered complete coverage to the many other guests who arrived for dinner.

The Restaurant Month Menu was a fabulous representation of the overall menu, offering appetizers, pasta dishes, main courses, and even vegetarian options. Our server was very knowledgeable on the menu and their extensive wine list offering both local and international wines. When asked if we had decided on our courses, we responded with "bring the whole Restaurant Month Menu!"

Our first course offered a board of salami prepared by the owner himself, imported Italian cheeses, and some delicious spreads to complete the plate. The other dish was a farm fresh organic spinach salad with a gorgonzola dressing to smack your lips at. Needless to say, the plates that left our table were spotless.

Next up were our pasta dishes and man do I have a new favorite! Homemade pumpkin ricotta tortellonis in a sage sauce. Not too heavy, but a perfect hint of Thanksgiving that would hit home with anyone.  The second pasta dish was clearly made with love. This was a chicken sausage dish with fresh tomato basil sauce. The flavors of orange zest from the chicken sausage danced on my palate, not to mention the fresh bread and focaccia they brought us accompanied by a brightly flavored olive tapenade.

Trying to save room, we prepared for our final dishes. A 10 oz. flat-iron steak salad and grilled eggplant parmesan.  The arugala was the key to the steak salad, completing the flavor in each bite, although I don't want to downplay the balsamic reduction that was sopped up with every bite.  The eggplant parmesan dish was a compliment to the steak salad lending flavorful bites of grilled eggplant, red and yellow peppers and zucchini.

Buona Tavola would be a wonderful choice for anyone looking for a new Italian place in SLO or just looking for a great deal on an artfully prepared dinner. I was pleased to discover that their portion sizes were quite sufficient and would have been more that satisfied with just 2 courses. Don't let this Restaurant Month opportunity pass you by. Head to Buona Tavola for some authentic Italian cuisine prepared with love!