On the heels of the well-executed silver staging of the Jamaica Observer Table Talk Food Awards, there is no doubt that the culinary world is still feeling euphoric.

The much-acclaimed event, held at Devon House on June 27, 2024, continued its bar-raising influence on local gastronomical offerings. Of note is the charge issued by Chef Andrew Black, a James Beard Foundation awardee who, during his presentation at the
Jamaica Observer Foodie Seminar, charged future leaders in the food, and beverage industry to have a vision and dream big.

And so, buzo Osteria Italiano responded with a well-advertised, influencer-dotted Sunday brunch. Now it is important to emphasise the required elements of a successful Sunday brunch (according to the ‘Girlies’ rules of all things fab): great food, amazing variety, good wines, beautiful cocktails, cool and inviting environs as the summer is hot and the fab people need to turn up cool and fashionable, and of course great music!

On Sunday, July 14, 2024 a fabulous crowd converged on buzo Osteria Italiano where Chef Michele Pieragostini offered up the establishment’s inaugural Sunday brunch. So great was the response that the staff had to turn away many buzo loyalists as the event was over sold.

Upon entry, one thing stood out: it was beautiful. The space was accentuated with dessert displays on the columns. The guests were beautifully decked out in fashionable brunch attire featuring popping summer colours.

Brunch Menu

Waffle & Fried Chicken

Crispy, golden fried chicken atop fluffy Belgian waffles, served with a drizzle of maple syrup and tangy hot sauce.

Buttermilk Pancakes

Stacks of fluffy buttermilk pancakes, topped with generous pats of butter and served with warm maple syrup and fresh berries.

Scrambled Eggs

Creamy, perfectly scrambled eggs made with farm-fresh eggs, served with chive garnish.

Spinach and Bacon Frittata

An Italian-style omelette filled with fresh spinach, smoky bacon, and a blend of cheeses baked to golden perfection.

Crispy Bacon

Crispy strips of smoked bacon, cooked to a perfect crunch.

Pasta Selections

Penne Pomodoro, al dente penne pasta tossed in a vibrant, Buzo-made tomato sauce garnished with fresh basil.

Penne with Cream & Herbs Sauce, penne pasta coated in a rich, creamy sauce infused with aromatic herbs and a touch of garlic.

Savoury Bites

Mini Beef Burgers, juicy beef patties on mini Italian buns, topped with lettuce, tomato, and a special house sauce.

Tuna & Pickle Veggie Sandwich, a refreshing sandwich with tuna and pickled vegetable paste served on Italian Focaccia.

Parmesan and New Zealand Cheese Sandwiches, a gourmet sandwich featuring a blend of rich Parmesan and creamy New Zealand cheese, with fresh greens on Focaccia.

Fried Calamari with Citrus Mayo, lightly breaded and fried calamari rings, served with a zesty citrus mayonnaise dipping sauce.

Italian Tempura Fish Fillet, delicate fish fillet in a light, crispy tempura batter, served with a side of tangy garlic mayo sauce.

Pizzas

Margherita Pizza, classic pizza with fresh mozzarella, ripe tomatoes, and fragrant basil on a crispy thin crust.

Pepperoni Pizza, loaded with spicy pepperoni slices, melted mozzarella, and a rich tomato sauce on a thin, crispy crust.

Appetisers & Sides

Arancini, golden-fried risotto balls stuffed with mozzarella served atop marinara sauce.

Red Bean Soup (dairy-free), a hearty and wholesome soup made with red beans, vegetables, and a touch of spices, perfect for a comforting start.

Garden Salad, a fresh and colourful mix of seasonal greens, cherry tomatoes, cucumbers, and carrots, topped with olive and balsamic vinegar.

Deviled Eggs, classic deviled eggs with a creamy, tangy filling garnished with paprika and parsley.

Desserts

Tiramisù, traditional Italian dessert with layers of coffee-soaked ladyfingers, mascarpone cheese, and cocoa powder.

Panna Cotta, silky smooth panna cotta served with a berry compote, strawberry, peach, and a touch of mint.

Cupcakes, assorted cupcakes with a variety of flavours and frostings, perfect for a sweet treat.

Charcuterie board, an elegant assortment of cured meats, artisan cheeses, olives, nuts, and seasonal fruits.

Fresh fruit bowl, a vibrant mix of seasonal fruits, including berries, melons, and pineapple.

What Was Good

• The event was well-advertised and the elegant touch of soon-after social media posted THANK YOU was appreciated.

• Chef Michele Pieragostini was attentive and made his rounds providing that connection with his guests.

• The menu items were tasty. The pasta and pizza secured some element of buzo brand authenticity. The pasta was cooked al dente at a pasta station. I especially enjoyed the waffles and fried chicken.

• The Worthy Park Welcome Drinks, a nice touch which encouraged patrons to continue drinking from fluted glasses after 2:00 pm, but of course the paid version.

• The Porto Cools were an amazing touch, they made both the inside and outside ideal for dining and dancing.

• The event was sold-out. The team regretted that they had to turn away several buzo loyalists.

• The VIBE!!!!

Can Be Improved:

• Let me make it clear that the brunch menu was advertised however, there could have been a few more offerings that would be more consistent with the meal period. As brunch started at 1:00pm, the menu cannot be weighted towards the breakfast items. Additional protein offerings must be added to take the spotlight away from the stand alone fried chicken.

• A vegan protein dish could be introduced with olives and possibly egg plants.

• The menu was carbohydrate heavy and generally needed more vegetables.

• A brunch of this magnitude demands the use of china. The elegance that the name Buzo dictates will not allow us to struggle with plastic plates and forks.

Amount spent by two judges:

• Brunch entry for 2 US$160– J$24,000

• Two glasses Prosecco and orange juice J$5,200

• Two glasses of water J$1,600

Overall

buzo! What a time we had!!! But you know, in all honesty and with the raw truth told, buzo Sunday Brunch reinforced for us the importance of surrounding yourself with the right people, the beautiful people. People who are a big ball of luminosity, high vibration energy that makes everything sparkle just so perfectly. For us Food Award judges, it was the ‘Dondadda’ himself, Brandon Ferguson. He lit the place on fire with pure vibes and enough magic dust to keep it CUTE and ‘SPARKLY’. We converted the outside spaces into a Brunch Bash and a time was had.

Let’s raise a glass of buzo’s pricey Prosecco as we toast the start of something that with some slight shifting will be amazing!

buzo Osteria Italiana definitely gets a ‘ We Shall Return!’