Buon Appetito Restaurant

We walked up to Buon Appetito on a Friday evening without a reservation and everything fell together wonderfully and smoothly. Things you should know: I.
PARKING Little Italy can be a little difficult to park at.
You're going to want to keep your eyes peeled for parallel street parking spaces. II.
SERVICE Attentive and accommodating.
Our drinks were never empty! The food comes out in a timely manner as well.
If you're splitting dishes, let your waiter know so they can plate them separately for you. Also, there's complimentary bread to snack on as you wait for your order. III.
QUALITY We ordered the Linguine Neri and were pleased to see the dish was packed with seafood and not "filler" materials like extra noodles or extra sauce.
Great value for what you pay. IV.
CAPACITY Fair amount of available seating for Friday dinner hours.
We were pleasantly seated right away without a reservation!

Came here on a Friday evening without any reservation and was able to get a seat for 2 around 8pm.
The food was great and the service was timely.
I was able to order a dish off the menu which was a nice touch.
Would recommend if you’re in the area and looking for something without a reservation.
The outside seating was also perfect since they had the heaters on during a cool March evening.

Owner response

I took my team of 11 for dinner here.
It was nothing short of amazing.
The food was really great and very authentic.
I had the linguine allo scoglio and it was delicious and the portion size was great.
There was so much seafood in it.
I also tried the calamari, antipasto, and meatballs.
All of which were very tasty.
Their marinara was one of the best I've had.
The food was authentic.
The service was also impeccable.
They had two large parties that night, but this did not impact the service.
The decor and atmosphere was also amazing.
It reminded me of Italy and of the vineyards I went to, specifically the wine cellars.
I would definitely come back here again.
The only regret I have is not taking more pictures of the food and atmosphere.

Owner response