Giovedi si mangia

[Culatello]

I went to Buonanotte this past Thursday to try out the old school night and it was great .

The vibe was great , the food was based on emiglia romangia and it was done very well . A lot of sharing dishes and table side service.

Go try it out.

[Lesley C]

Who is the chef there now?

[fedelst]

Buennanotte is still around?

Wow, it has been a while since I thought about that place...... Or Med, Or Prima Donna... etc...

I went to Buonanotte this past Thursday to try out the old school night and it was great .

The vibe was great , the food was based on emiglia romangia and it was done very well . A lot of sharing dishes and table side service.

Go try it out.

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[Culatello]

The Chef is Fabrizio , he's young and from Trieste ( Northern Italy )

I think he's been there for a about a year now not sure , but i see he try's hard .

It was my first time back in a while , I enjoyed myself that thursday night, from the lambrusco cocktail's to the Zambaglione & zuppa inglese.( old school)

There is room for improvment but after speeking with the chef that's all he has on his mind , he said he enjoyes doing those nights, he want's to make it better and better, which is a good thing when a chef is motivated like that.

I'm sure it's gonna get better .he looked really motivated.

Edited December 3, 2007 by Culatello (log)

[Culatello]

Buennanotte is still around?

Buonanotte has been around for 16 years and also Primadonna , hat's off to that !

want it or not these places are doing something right.

Not to many places in MTL that stay open that long doing 250-350 covers on a Friday & Saturday each night solid and renovate every 4-5 years with a million dollars & change.

In the end it all comes down to $$$$$ my friends. it's sad but true.

$$$$ = Longevity

Edited December 7, 2007 by Culatello (log)

[LM ML ML]

Last night i had the opportunity to try out Giovedi si mangia at Buonanotte and i have to say i was impressed. Firstly, the fact that they would take on such a challenge when they could easily ride their laurels. The attention and amount of research put behind it is also noteworthy. I also have to add that the place was packed and do it for 200 people is not the same as doing for 40 clients. I could understand they were overwhelmed by the reception and there were some lapses in the service but quickly remedied by an extra plate of some off the menus specialties. I would also reccomend it. Thank you for the update!

Luana