After 13 years in Jupiter, Buonasera remains one of the best-kept secrets for those who love the freshest ingredients, the finest Italian food, and unparalleled personal attention.
Buonasera's exhuberant focus on using only the best, richest and ripest ingredients keeps sophisticated palates returning again and again to sample Chef Leonardo Cuomo's culinary genious, while enjoying host Antonio Tasca's old-world hospitality. It is Tasca's knowledge of his regular's names, seating preferences, wine selections and favorite dishes that make dining at Buonasera feel like an honored tradition.
With a broad-ranging menu divided up into dishes from the garden (l'orto), the mill (il mulino, featuring pastas and risottos), the sea (il mare), the farm (il fattoria) and traditional Southern Italian classics (la tradizione), the menu changes constantly upon seasonal availability and the quality of the ingredients.
Chef Leonardo believes he should "respect and love" everything he creates, and only then is it ready to serve his guests. He and owner Angelo Romano are dedicated to showcasing the cooking skills they both learned from their closest family members and their teachers in the various European restaurants where they apprenticed. Angelo and Leonardo are always creating new dishes with their own personal touches while still maintaining flavorful roots in traditional Italian preparations.
An evening (or lunch) at Buonasera is a tribute to an Old World way of enjoying food. Pure white cotton linens and simple decor act as a setting to enhance the beauty and succulence of the meal. The envioronment is welcoming, with both indoor and patio seating. An intimate granite bar allows patrons to enjoy a cocktail while awaiting their party. The three glass-fronted wine cellars (holding up to 3,000 bottles and close to 600 labels), warmly colored walls, and rustic tile create an ambiance that invites.