Newspaper article Evening Chronicle (Newcastle, England)

Restaurant Scores High

Newspaper article Evening Chronicle (Newcastle, England)

Restaurant Scores High

Article excerpt

Byline: By Beth Neil

Buon Appetito

6 Salters Road, Gosforth

0191 213 6401

It was Saturday night. England had just qualified for Euro 2004 with a 0-0 draw in Turkey and the pubs were heaving.

Not wanting to spend the rest of the evening being crushed in the fight for the bar, we decided to leg it across the street to the nearby restaurant, Buon Appetito.

We were shown to our table almost straight away by the friendly waiting staff.

At Buon Appetito the staff really do help make the evening a memorable one.

Led by manager Cleo, they are lively and attentive, creating a fizzy atmosphere that is currently unmatched elsewhere in Gosforth.

The restaurant was bustling, creating a cosy feel to the place. But the layout of the tables means you can still enjoy a bit of privacy amid the hubbub.

First things first - we ordered a bottle of the house white (pounds 11.50) and settled down to choose our meals from the varied menu.

As well as the usual pizzas and pastas, there's plenty of chicken, steak and fish dishes and a mouth-watering specials menu that changes weekly.

While we were debating, Cleo came over with a plate of olives and toasted bruschetta topped with chopped tomato and basil.

Full of bread and olives, we decided to share a starter from the specials.

Our scallops (pounds 6.25) were served in a ginger sauce with a small salad garnish.

They were beautifully cooked, all soft and velvety. I wished I'd had a whole portion to myself.

And the ginger sauce was just right. It didn't drown the delicate taste of the scallops but complemented it perfectly.

I always think a sign of a well-run restaurant is the timing between courses and Buon Appetito had this to a tee.

There was just enough time for the first course to settle before the second was brought out.

I'd toyed with the idea of the pollo Sicilian (pounds 10.95), chicken with king prawns, lime and garlic in a white wine jus, and the seafood casserole (pounds 12. …

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