Gufo

“Everything was delicious. Loved the cheese/bread snack, meatballs, prosciutto, rigatoni, lettuces, and soft serve. Cute and cozy dining room and bar.”

“I held this year's birthday dinner here. I had a good impression of Coda Restaurant Group before, and this place did not disappoint. Prosciutto: The best dish of the meal. The prosciutto slices were perfectly salty, rich in fat, and smooth, wrapped around the refreshing sweetness of kumquats, the delicate creaminess of stracciatella cheese, the crunch and nutty aroma of pistachios, and topped with a smoky touch of sumac powder. It had a rich and distinct flavor profile while offering a gentle and comfortable taste. Spaghetti: The refreshing lemon and basil paired with the umami crab meat is a classic combination. Chili oil added a touch of spice and aroma, while pea tendrils provided a light herbal fragrance. The sauce was emulsified very smoothly, making it both rich and palatable, although the spaghetti itself didn't leave a particularly strong impression. Half Chicken Milanese: A large portion, perfect as a main course to share. The chicken cutlet was thick, fried to a fragrant perfection, crispy on the outside and tender on the inside. Wrapped in lettuce and eaten with mayonnaise, it brought back memories of the fast food stalls outside my school when I was a child. This was my first time trying rhubarb stems. The tangy and refreshing taste cut through the richness, and the texture was like softer celery and firmer green bell peppers – quite interesting. Duck Bacon Pizza: The most highly rated pizza online, and it was truly delicious! The rich, savory flavor of the duck bacon, the succulent richness of the shimeji mushrooms, and the mellow sweetness of the caramelized onions, combined with the creamy cheese base, made it a calorie bomb, but I still felt it was the right choice. Unfortunately, the crust was a bit hard, making it difficult to cut with a knife. Cotechino Pizza: This was my first time trying a pizza with sweet potatoes, and I couldn't help but admire their innovation. The colors were vibrant, and the sweetness of the sweet potatoes paired with the smoky aroma of Cotechino sausage bits created a full yet harmonious flavor, evoking the feeling of being in the southern Italian countryside in early autumn, basking in the bright sunshine and the satisfaction of a bountiful harvest. The restaurant offered menus printed with "Happy Birthday," and the waiters provided professional cake-cutting service. Overall, a very comfortable experience.”

“I love their food, especially their pasta. We started with a squid (a bit too salty for us but flavorful) and Brussel sprouts. They were good with the bread. Tiger prawns were super delicious. We saw a grilled black bass on reviews but they no longer serve it. Rigatoni was super good - the pasta was perfectly cooked, and the sauce was rich without being too salty so you can still taste the distinct wheat aroma. Their clam trottole was too sour for us. The restaurant was packed on a Friday night, so service and food were a bit slow. Make sure you make reservation. IT WAS SUPER SUPER LOUD. Hard to talk.”

“Enjoyable time at Gufo! I was impressed by the elegant decoration and warm vibes. Service was also very fast. As for the food, I was most impressed with the pizza. Very flavorful, nicely crusted and great portion. The crispy onions on the charred potatoes were also a great touch, making it a lot more flavorful. The pasta, while tasty, was too small in portion, so it became unmemorable because I barely got to taste it. I would definitely try more pizzas here, and maybe one or two pasta dishes that piqued my interest.”

“Very underwhelming flavors and plate presentation, especially pasta and desserts (see cheesecake picture). The atmosphere is cool but extremely loud, hard to hold a conversation. It’s also very pricey given the flavors aren’t unique and portions are pretty small. On top of it, We were charged $2 to make a non alcoholic drink spritz (basically adding sparkling water). The only exception to the above was the prosciutto plate, which was great!”