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Reviews of Biagio

  • BrizYid
    BrizYid   3 reviews
    Without doubt, the best Italian food I've eaten (and I've been to Italy). At first I thought the prices were quite sharp but after eating, it was evident that there was no substitute for quality and you are paying for the best. You will NOT find another Italian restaurant that serves such authentic meals, which makes you want to just keep eating.

    What ever the secret is, Biagio has found it and only a lucky few of us will get to experience this masters culinaire.

    ITALIAN FOOD WILL NEVER TASTE THE SAME AFTER DINING HERE, I PROMISE!!

    4 months ago

  • MD78
    MD78  Newbie   1 review
    I've visited three times now, and each time the food has been absolutely spectacular. Perfectly cooked seafood, with sauces that enhance, not overpower. Try the mixed seafood pasta with samoglio (not sure of the spelling!) - Just divine, with a selection of mussells, scallops, prawns and topped with half a moreton bay bug. Large portion sizes mean you won't go home hungry.

    If you don't like seafood, they also offer other dishes - I tried the lamb shanks last time; they were perfectly cooked and had a beautiful flavour.

    The desserts are also delicious. Not the largest selection, but what they make is divine.

    The service is attentive but not overbearing. On one occasion the service was not great - it took a long time to get a menu, and our drinks took forever, but the other two times the service was really very good.

    We'll definitely be back for another night out again soon.

    2 years ago

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Editorial Reviews

  • Biagio Restaurant

    BrisbaneNews

    Friday, April 18, 2008

    An injection of fresh energy will hit Red Hill’s dining scene in July, as new owners rebrand the restaurant that once housed the Fish Grotto. Chef Biagio Biuso, originally from Sicily, comes to us from Zolli’s Trattoria, Townsville. He and wife Sarah have given their new restaurant a smart, elegant fit-out featuring a black marble bar, white linen tablecloths and black leather chairs. The a la carte menu will focus on seafood, and Biagio’s pasta al pistachio (with crispy pancetta) comes recommended.


  • Biagio

    The Courier-Mail

    Saturday, August 30, 2008

    AS the winner of best new restaurant and best Italian restaurant at the Restaurant and Catering Brisbane Awards, I was expecting big things from Biagio.

    With chef Biagio Biuso at the helm, the food is classic Sicilian, with seafood heavily featured throughout the menu. Biuso came from popular Townsville eatery Zolli's Trattoria, but moved to Brisbane to cook for a more intimate crowd than the 200 that regularly filled the trattoria. Consequently, the restaurant is quite cosy. It's not small by any stretch, but it has an intimate atmosphere with white-and-black clothed tables, wine racks running along one wall, wooden floors and a slick and impressive bar, with funky silver gas lift chairs. There's definitely no red-and-white checked tablecloths here. Rather, the furnishings are modern and sleek. While Biuso is out the back cooking, his wife, Sarah, runs the front of house. Although she is quite lovely, and was very apologetic for the delay in attending to us, her two younger staff members' lack of experience was evident. The wine list is compact but quite impressive, with a good selection of Australian and overseas wines...

    Source: The Courier Mail | Restaurant Reviews

    Full review on The Courier Mail | Restaurant Reviews

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