Gusto 101

We were glad to be seated quickly on a Saturday night with no reservations. We started with the house-made focaccia. The outside had a nice crisp and saltiness to it and the inside was fluffy. The Mafalde ai Funghi was phenomenal. Amazingly rich, earthy, and savory. The pasta had the perfect texture. We just wish there was more of it! The Cavatelli alla Vodka was velvety and flavorful, but not overpowering or heavy. The pasta was al dente. The pasta dishes were great, but we'd appreciate it even more if they came out a little hotter! We found them warm while other customers appeared to have steam coming from theirs. The Margherita pizza was okay. Nothing about it stood out or screamed extraordinary. However, the Funghi pizza was amazing. The variety of mushrooms worked together well with the cheeses, and the sweetness of the caramelized onions help balance it all out. Riley served us and he was great!

Good vibe and service. We really appreciated that the lady who served us actively fixed the imbalance table for us. Also the mushroom pasta was very delicious and rich as I imagined. The lamb and beef meatball was unexpected taste too! Good place for occasion.

The food was delicious with excellent flavor, and the patio was a standout feature — a perfect spot to enjoy brunch or dinner. However, the service left something to be desired. We waited about 15–20 minutes before anyone greeted us or took our order. Initially, we weren’t even asked if we preferred to sit outside; we were simply offered indoor seating. Overall, it was a good experience, mainly thanks to the great food and the beautiful patio atmosphere.

Needed to grab a quick bite before an appointment and was not disappointed! We got seated right away and our server was very attentive. Water was brought out right away, suggestions were made on the menu and specials given. Food came out quickly and then we were brought the bill and able to get out all under 45 mins! It would have been nice to hang out on the patio if we had more time. It’s a really nice atmosphere and the food was delicious.

This was an interesting space. Seems like it was previously some sort of factory with how the base building looks with the brick and the large windows. It would be nice if there was a plaque somewhere in the restaurant that gave some info on the history of the space. Our server was not the most attentive, and was a bit cold. It felt like she was pretty jaded with serving guests and had this attitude about her that she didn't particularly enjoy what she was doing. Food had some high and low points: The Calamari Fritti was not too greasy, but could still be less. There was a decent crunch to them. The seasoning is on the saltier side. The sauce/ mayo didn't really taste like anything special. The Mafalde ai Funghi I'll say is one of the better pastas I've had in the city. There was a rich depth of mushroom flavour in the sauce and there was a good proportion of the cream sauce to the pasta. The pasta was cooked well, al dente, and I liked the choice of pasta with this dish. The espresso was superb 👍. The Budino was not very pleasant. It's a cold pudding that isn't very smooth. It's on the thicker side, and wouldn't describe it as velvety. This dessert is a lot of the same thing: chocolate pudding, hazelnuts, and some salt.