Sergio Marinelli and Daria Pisterna
Buonissimo 2
1027 University Avenue in Hillcrest
619.704.1067
Buonissimo 2 Wait Staff
dering whether it even had any nuts. But a delicate you’ll get in an old Italian grandmother’s kitchen. The meaty flavor. The restaurant’s wine list is to be up-
perfume of very fresh pine nuts is skillfully woven tiny potato dumplings are bathed in a creamy sauce dated regularly, with each bottle carefully selected
into the blend of basil, olive oil, and cheese. flavored from Italian blue cheese, without a trace of to accompany the delicious fare.
Don’t be surprised to hear a discussion in Italian at awful gummy texture so common from overworked Desserts include Tiramisu and house-made
a nearby table. Manager, Marco, explains that already dough. Any of the pasta courses would make a fine canolo, crisp outer tube of pastry filled with sweet
Italian expatriates are becoming regulars. “I know repast on its own, but all are better shared in a multi- ricotta cheese flecked with glazed fruit and bits of
we’ve hit the mark with our food when we can please course meal. chocolate. Don’t pass up a cappuccino coffee drink
native Italians,” he says with a smile. Carb-conscious Secondi Piatti, or main courses, get just as much here. Marco was a trainer of “baristas” in Italy, and it
eaters will love Involtini di Melanzane, cannelloni-like care. Whether lamb, scallops, beef, pork or chicken, shows.
tubes stuffed with pleasingly flavored ricotta cheese each is offered in a faithful rendition from the old Prices at Buonissimo 2 are reasonable, and by
filling; and with thin melt-in-your-mouth slices of country. Italian style beef stew, for instance, is a dark design, so that occasional diners can make the res-
tender eggplant doing stand-in for the pasta. mahogany sauce loaded with chunks of beef that taurant a regular habit. This is a restaurant that really
Gnocchi all’ Gorgonzola is as fine a presentation as practically dissolve in the mouth, giving up their rich lives up to the translation of its name, “Best.”
January 2010 | RAGE monthly 51
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