Get Busy Dining At Buzo
Having worked my way through a large swath of Barbadian eateries — offering a rather wide variety of cuisines — I was of the opinion that after 2-plus years, I had a good lock on the extent of dining experiences here on this island of richly impressive culinary experiences.
But having seem a couple of trattoria-style, wood oven-fired pizzas by Christ Church parish local Italian “osteria” Buzo, I was curious to see how these gorgeous-looking pies would stack up against my, so far, favorite pie(s).
What surprised/impressed me first was the rather stylisticall elevated decor. Sure, there are other restaurants that are “fancy,” especially among those with pricier menus and higher end service. What made Buzo different, to me, was how urbanely modern the layout of the space was — especially considering it offered no “ocean view dining.” which it scarcely needed. In fact, it was a nice switch as it allowed for the sense of eatng an upscale meal in a more populous international cities.
Having worked my way through a large swath of Barbadian eateries — offering a rather wide variety of cuisines — I was of the opinion that after 2-plus years, I had a good lock on the extent of dining experiences here on this island of richly impressive culinary experiences.
But having seem a couple of trattoria-style, wood oven-fired pizzas by Christ Church parish local Italian “osteria” Buzo, I was curious to see how these gorgeous-looking pies would stack up against my, so far, favorite pie(s).
What surprised/impressed me first was the rather stylisticall elevated decor. Sure, there are other restaurants that are “fancy,” especially among those with pricier menus and higher end service. What made Buzo different, to me, was how urbanely modern the layout of the space was — especially considering it offered no “ocean view dining.” which it scarcely needed. In fact, it was a nice switch as it allowed for the sense of eatng an upscale meal in a more populous international cities.
Ultimately, I was hear for the pizza, and I wisely chose the wood-fired "Pescatrice” "bianche (white)” pie, with pesto, red chili flakes, and generously topped with clams, mussels, shrimp, and calamari. It was a triumphiant 14-inch pie, delicious and aromatic, with a nicely charred, crispy thin crust. Fairly priced for its size, enough for me to only have tummy room for two slices and to take the rest home. (I did give a slice each to my ZR guys on the ride home — they both loved it too.)
