I visit San Luis regularly and am often disappointed in the restaurants that seem to have a lot of students cooking. Buona Tavola is definitely a step above, but very pricey for what it offers. This is not S.F. cuisine, but priced as if it is. Think Chez Panisse prices with quenstionably experienced chef. I ordered the prix fixe menu with the wine flight. The wines were okay, the prosecco - very ordinary, the red - quite nice and they never showed up with the Vin Santo for the dessert course - I did remind them. My guest had the specials - a sort of chopped lettuce with potatoes that appeared more Deli than fine cuisine and the Halibut. The main courses both had exactly the same accompaniments, cooked shredded carrots and a round of mashed potatoes. Italian? However, the prix fixe first course of a roasted radicchio with a reduction of Balsamic vinegar and shaved parmesan was really very nice. The dessert was a very generous apple tart that was perhaps the most inventive thing on the menu and also very nice. Will I be back? Only for the prix fixe which is $35 and $45 with the wine flight. However, it is really overpriced for what it is, but in SLO this style of food in a quiet setting (we sat inside) with wonderful service is hard to come by.
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