Buon Gusto Restaurant

Saturday, September 12, 2020 Margie's monthly dinner was held tonight at Buon Gusto in Huntington Beach. www.buongustohb.com. , 4 blocks from my house which made it very convenient. Since we are still in the Covid 19 crisis the restaurant had a very large 3 sided tent outside. I was seated at the back next to the flapping side of the tent. Nothing to stop the flapping in the wind. A few of use used our wine bags to try to stabilze it somewhat. It did help slightly but that side kept moving all evening. We had two large tables. 22 people and 29 wines. The tables were very crowded with all the glasses and bottles on them. Then they bring out plates of rolls which take more space. In the era of Covid these were my observations of the restaurant and the guests. Some servers had masks, some had gloves. Some had nothing. The menus were the regular plastic covered books. Did anyone sanitize them before setting them at each place ? I did not touch mine. I knew ahead what I was going to order. The plates of rolls came out. I did not take one but I also did not notice any tongs for handling. Packets of butter on the plate. People bare handed took rolls, butter. Who is to say their hands were germ free. Apparently some people had reservations about others handling their bottles of wine. My take, over parinoid. You go to a dinner with 22 people, sit arm to arm, breathe all over the table and air space, don't wear gloves yourself, help yourself to the community plate of rolls with bare hands, touch the menu that may not have been sanitized, are served by people without face masks and gloves and are not seated a social distance apart and you are friggin worried about someone touching your bottle of wine ??? I ordered the Oso Bucco which I have had the past. Very disappointed this time. Sauce was very watery, no where near a gravy consistency and no flavor. It was desperate for salt. A couple of people remarked about the downgrade of quality. The only saving grace is the portions are huge and you can take a lot of leftovers home. Then doctor the food up yourself so it has some flavor. Several people came around with their wines. I have no idea what was in each of my glasses so I am not making a comment about what I liked or didn't besides a oaky chardonnay. There were 3 bottles of the same Prosecco brought. A testment to the quality. NV Moretti, Valdobbiadne, Prosecco (3 bottles) 2014 Kirkland, Brunello di Montalacino (actually a higher rated wine, about $35) 2014 Ruffino, Reserva Ducale, Ora, Chianti Classico NV Mumm Brut ???? Eberle. Sangiovese 2019 "J" Pinot Gris 2012 Freemark Abbey, Cabernet Sauvignon 2013 Chateau Margene, Cabernet Sauvignon/Sangiovese ???? Umbria Rosso 2016 Decuganano del Barbi 2017 Saddleback, Vermentino 2016 Montoliva Mark's Magia 2009 Ben Marco, Malbec 2017 Bertani, Valpolicella, Ripasso NV Bosco Di Gica, Brut ???? Cuvee Oerlander, white blend ???? Castello Di Gabbiano, Chinati Classico 2013 Bran Caia, Toscano 2019 Albino Armani, Pinot Grigio 2012 Coquelicot, Syrah 2015 Verrazzano, Chianti 2016 Cesar Toxqui, Sangiovese 2016 Brutocao, Quadrigo 2016b R. Guigal, Crozes. Hermitage 2018 Le Volte Dell, Toscano, Ornellaia 2017 Chateau Montelena. Chardonnay (oaky) NV Bollinger, Rose Brut