It’s
always exciting to meet people that you've come to know in the Blogosphere. The
Trini food bloggers are a particularly great bunch. They blog consistently,
give honest feedback, and ask all the right questions. So I was happy to do a little
genre jumping and join up with the foodies for a bloggers’ lunch at Buzo a few
Wednesdays ago. Meeting all the people I know in cyberspace feels, well, kind of like a blind date. But it was a nice small bunch to ease me in. Our coordinator and organizer extraordinaire was Corey
If you’re not familiar with Buzo Osteria Italiana, it sits on that wonderful
spot at 6a Warner St that once housed Rafters Restaurant back in the eighties and nineties. The
limestone building (built in 1908) with its original thick walls has a long
history of food.
Beginning with its incarnation as Camacho’s Grocery (owners
and proprietors Manuel and Rosina Camacho lived upstairs and ran their business
out of the Warner
St wing) the building was later sold to the Mowser family who ran the very
popular Rafters Restaurant for some twenty four years.
Elizabeth
Mowser remembers that when Rafters first opened, the late Pat Bishop did a series of large floral
paintings to adorn the walls of the restaurant. Bishop knew the building well
as she had grown up diagonally opposite to Camacho’s and would no doubt have
shopped there, as many people living in the area did at the time. Mowser, no
stranger to the restaurant business as she had been instrumental in running JBs
(named after owner Johnny Boos (Mowser’s brother) was a solid source of
knowledge to her sons, Richard and Paul, who managed Rafters through its sterling run before
closing its doors after almost quarter century of operation. Today the Mowser
family still owns the building but it is now the home of Italian restaurant Buzo Osteria Italiana.
With
a snazzy renovation under its belt, the old world charm of Rafters has been
replaced with an uber chic remodel.
That all of this modern appeal is housed in
one of Port of Spain’s older buildings only adds to the charm of both the spot
and the ambiance of the restaurant.
Chef Christian Grini pulled
out all the stops for us and after much chatting and picture taking we settled
down to our menu while taking note of all the lovely touches.
Here thanks to Corey's great organisation, I have her handwritten menu. I'm including it because I like the rustic-y charm of an au natural menu.
We started with Focaccia al Rosmarino, also known as Focaccia
Cicilista (pronounced chick-kle-sta) topped with olive oil, rosemary, and rock
salt. I like the presentation of the bread standing in triangular shapes.
Reminds me a bit of the hot, salted, nuts are served as street food. The focaccia
(a type of flatbread) was crisp, not greasy, with the rock salt and rosemary flavor holding up well to the texture.
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Focaccia al Rosmarino |
Next on the plate was Polenta Fritta on Cheese
Fondue or Polenta Fritta con Fonduta al Quattro Formaggi which was
perfect. Deliciously cheesy, the polenta base is always more accommodating
than heavier starches and reliably delivers on texture. Visually it was also interesting as the association with an egg (for obvious reasons) intrigued me; it's something that I've been seeing recently, this idea of chefs playing up visuals to throw the palate off guard. A culinary-pun, I guess.
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Polenta Fritta on Cheese Fondue |
For me, the piece de
resistance was the Portobello Tempura. If you haven’t tried it at Buzo, make
sure you ask for it next time. This meaty mushroom is perfect in its tempura
batter. Light and heavy. Yin and yan. The basics of good cooking. I like when
my palate expects something and I get an other. Wonderful.
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Portobello Tempura |
All
through our tasting, we were attended by Frances, our waiter, who was gracious
and ever patient as we rearranged the food to shoot it and asked him a million questions. Thank you Frances. You were the bomb.
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Frances our waiter
The flat bread pizzas are really called Focaccine Farcini and
they came in several combinations. My personal favorite was the Arugula and
Truffle Oil (a lettuce pizza?), and the Zucchini and Goat Cheese. |
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Zucchini and Goat Cheese - A favorite |
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Prosciutto Crudo |
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A selection of the flatbread pizzas. Note my favorite in the back! |
They were
all very good but my favorites had flavors that I didn't expect to find on a
flat bread. For anyone going to Buzo and expecting the heavy, cheesy, pizza
that most people associate with the term will be surprised at both the
versatility and the flavors that are produced by these light, crisp,
offerings.
Next on the menu were little pillow shaped Lobster Ravioli stuffed with Ricotta Cheese.
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Lobster Ravioli stuffed with Ricotta Cheese. |
But, for presentation, nothing
beat the whimsical touch of the Frito Misto, fried calamari and shrimp which arrived in its own
little brown bag and jar. The absolute gourmand's brown bag lunch!
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Frito Misto, fried calamari and shrimp which arrived in its own little brown bag and jar.
Style on a plate. |
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Note the bed of Proseco Risotto. |
Gorgeous! This was followed by a Strawberry Salad. Even on the page this menu is an epicurean's dream. I was intrigued by the use of radishes as accents with their crisp red and white circles. I'd seen them in the polenta dish and here they were again. Just a little pop of color.
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Strawberry Salad
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Tiramisu
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Final Light Dessert |
After this marathon tasting session and lots of this (always necessary at long Italian lunches)...
And even some of this. All fine Italian of course.
We had to have our fair and delicious share of this...
But we were all still shooting away. So many lovely things in this restaurant.
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Pepper Flakes and Pepper Oil |
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Even the Display Jars are Exotic.
Be sure to have the Portobello Mushroom Tempura.
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