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.