Eager to try buca, and the chefs natural simplistic approach we had lunch on a weekday. The daily menu offered many choices of pasta, pizza, fish and meats and we started with the olives and fried dough balls which were expertly seasoned. I came here with a cordon blu graduate so he commented on the small aspects of our meal.
For appetizers we had the heirloom tomatoes salad; simple and fresh, sliced tomatoes with dressing. Basic and unimpressive. Second: the duck fat with dumplings was overall good, perfect dough with an overpowering taste of cinnamon, that I still enjoyed as like that particular spice.
For mains we sampled the meatballs spaghetti and egg noodle with duck which both were cooked to perfection, although my dining partner didn't enjoy the texture of the meatballs; a little dry and bland for his taste.
For desserts we had the tiramisu and pigs blood fig tart. The fig could have a little less alcohol, overall this dish was a great culinary experience. I would defiantly recommend trying this dessert. The tiramisu with baked cheese was different, not sure if it authentically comes this way and you like it or do not.
Ambiance was great, good venue and interesting space. Service was up to par but I wish the waiter explained some of the more complex menu items which finally happened at the end with the blood chocolate fig tart. This would be an improvement they could work on.