Buddy Vs Ristorante Gets a Texas Sized Welcome
On Thursday, March 22, a ribbon-cutting ceremony was hosted by the San Antonio Chamber of Commerce at Buddy Vs Ristorante at The Shops at La Cantera, featuring Buddy “Cake Boss” Valastro, his wife Lisa Valastro, their four children and various family and Cake Boss cast members, in celebration of the restaurant’s highly anticipated opening.
Featured Image Photo credit: Darren Abate
Following the ceremony, invited guests, media and tastemakers enjoyed a private reception at the restaurant. Hosted by the “Cake Boss” himself, the bash featured delectable hors d’oeuvres and passed dishes including Grandma’s Meatballs with beef, veal, pork, marinara and parmesan, My Mother in Law’s Capellini Shrimp Scampi with roasted tomatoes, spinach, garlic and white wine, and Bone-In Veal Parm Chop oven baked with provolone, mozzarella and marinara; along with wine and signature cocktail offerings.
Remarks were shared by Jason Lapin of Blau + Associates, on behalf of Elizabeth Blau and Kim Canteenwalla, in honor of the event, along with a champagne toast by Buddy Valastro. In closing, in true “Cake Boss” fashion, numerous cakes exemplifying the spirit of San Antonio including The Alamo, armadillo, cowboy boots and more designs, were presented for guests to indulge in and satisfy their sweet tooth.
Buddy V’s Ristorante is now open and serves both lunch and dinner. Hours are Sun. – Thurs. 11:00 a.m. to 10 p.m.; Fri. and Sat. 11:00 a.m. to 11 p.m.
ABOUT BUDDY V’s RISTORANTE
Renowned baker Buddy “Cake Boss” Valastro has opened Buddy V’s Ristorante at The Shops at La Cantera, partnering with veteran restaurateurs Elizabeth Blau and Chef Kim Canteenwalla, to bring a taste of Valastro’s family gatherings and beloved heirloom recipes to San Antonio.
Inspired by family gatherings, neighborhood barbecues, and the beloved recipes passed down by Buddy’s mother, grandmother and aunts, the restaurant features signature dishes such as My Dad’s Bucatini Carbonara with pancetta, cracked black pepper and egg; Lisa V’s Linguine & White Clam Sauce with white wine, garlic and extra virgin olive oil; Bone-In Veal Parm Chop oven-baked with provolone and mozzarella and served alongside spaghetti marinara; Valastro Sunday Gravy with meatballs, sausage, lamb, pork and a bowl of rigatoni; Steak Pizzaiola with peperonata, grana padano and polenta, and Nona’s Lasagna Al Forno.