Buzzetta's in Chesterfield 4-5-2025

I'd give this place a 4.5 out of 5 based on this night's experience. 

This is the 2nd time we dined at Buzzetta's.  I looked all over their website and nowhere did it say anything about reservations.  When we first went there, they weren't doing any reservations, so I assumed they still weren't.  We arrived around 5:30 on a Sat. night.  We walked in with several other people who all had reservations.  So, I asked the hostess.  She said they now used OpenTable for reservations.  I wish they had something about that on their website!!

So, we asked if we could get a seat.  At first the hostess wanted to sit us at the bar.  We said we'd wait.  Then she said she thought she could find us a table.  We got a very nice table near the center of the room.  We also got a GREAT waitress.  She was very experienced.

We each ordered a cocktail.  When we tried to order a bottle of cabernet, this waitress asked if we'd be interested in looking at some better bottles that the owner had in his office.  We said "sure."  So, she brought out several $120-200 bottles.  We recognized the bottle of The Prisoner.  We hadn't had it for awhile, but we knew we liked it.  So, we said yes to that.  That was a good upsell on her part.  We were going to get a bottle of $50 wine and ended up spending about $120.  The wine was good, but it is a little too fruity for Mike's palate.  The waitress was all over helping us with this wine.  She decanted it and prominately displayed it on our table.  

When it was time to order dinner we decided to just ask for what we wanted (as it wasn't exactly on the menu).  I wanted a small order of eggplant parm with a side order of pasta with marinara sauce.  Mike wanted veal saltimboca with a side order of anglehair pasta with marinara sauce.  She said she could make that happen!  I love when restaurants will work with you.  

Before our entrees arrived we had bread and Mike ordered a house salad and I ordered some minestrone soup.  The soup was good, but the broth was a little thin.  Minestrone often has a little pasta in it (often orzo or some other super small pasta).  That pasta that was put in this was lingini.  It was fine and it wasn't over cooked, but it was odd.  

Our entrees were yummy.  

Then we asked our waitress about dessert.  There were several things that sounded good, but Mike asked her what was her favorite.  She said that the flambe was awesome.  It is made tableside.  The owner guy comes out with a portable burner and a skillet and several bottles of alcohol.  In the skillet he has butter and brown sugar.  He is making homemade caramel.  Then he puts a little of the alcohols in in and burns them off.  We asked for it over esspresso gelato.  It was warm and crunchy and cold and smooth all at the same time.  It was awesome.   Sorry the photo is blurry. 

Jinzen in Clayton 3-29-25

I'd give this place a 4 out of 5 stars. 

 Jinzen calls itself a "Fusion Cuisine" restaurant.  It seems to be all Asian Fusion.  

Anna was home and she was going to the Fox with me.  She picked this place to try.

It is a fusion restaurant that is also known for its Asian drinks.  I got a glass of wine, but Anna ordered one of their flavored sodas.  Her soda came in a can that they had bottled and it had fizz.  She said it was very good.

We each ordered an appetizer.  I ordered the Takoyaki.  It was just OK.  It was like round ball pancakes with a little bit of octopus in them and a sauce on top and A LOT of fish flakes on top of that.  The fish flakes were not a great addition and it needed way more octopus. 

Anna ordered chicken goyza.  These are traditional Japanese dumplings.  They were good.

For dinner Anna ordered the pork katsu with tempura vegetables.  She liked the vegetables, but too many of them were mushrooms.  The pork was not as tender as chicken katsu and had too much grissle. 

She saved the katsu for leftovers and didn't end up eating it. 

I ordered the volcano fried rice.  It is a rather unique presentation.  They bring a smoking hot skillet style pan (think fajitas).  They turn over a bowl of kung pao chicken fried rice on it and take the bowl away.  Then they have a little gravy boat with whipped raw egg in it.  They pour the egg around the edges of the rice.  It fries immediately and then they stir the egg into the fried rice.  It was fun to watch and I liked the dish.  

This photo is immediately after the eggs were poured around.

I enjoyed this dish.  The appetizer was just OK.  I would go back.  Many people order ramen, bulgogi, or bibinbap here.  I'd like to try some of those some time.