Pepperoni and sausage are still the most popular. The Buona Lisa, Pizza Giorgio and Scampi-nSpinach are current favorites on the rotating menu of gourmet pizzas. Pizza Giorgio has artichoke hearts, breaded and sautéed eggplant, sautéed garlic, fresh mushrooms, fresh tomatoes, fresh basil and feta cheese. The Buona Lisa is a sauceless pizza with mozzarella, provolone, goat cheeses, tomatoes tossed with fresh garlic, basil, roasted peppers,
Entertainment November 15
Jonathan Rowden Quartet The Jonathan Rowden Quartet is performing, at 8 p.m. Nov. 15, at Alvas Showroom in San Pedro. Rowden will be on the tenor and soprano saxophone, while his accompanying partners will bring you music from piano, electronics, acoustic bass, drums and world percussion. Admission to the show will be $20. Details: (800) 403-3447; www.alvasshowroom. com Venue: Alvas Showroom Location: 1417 W. 8th St., San Pedro MLC Band The MLC Band will be, at 9 p.m. Nov. 15, at The Godmothers Saloon in San Pedro. Details: (310) 833-1589; www.godmotherssaloon.com Venue: The Godmothers Saloon Location: 302 W. 7th St., San Pedro
November 16
Scott Henderson Nomad Trio The Scott Henderson Nomad Trio will be, at 8 p.m. Nov. 16, at Alvas Showroom in San Pedro. The trio will be rocking out to the sounds of the guitar, bass and drums. Scott is known for his ability to blend blues, rock, funk and jazz to create his own unique sound. Admission to the show is $20. Details: (800) 403-3447; www.alvasshowroom.com Venue: Alvas Showroom Location: 1417 W. 8th St., San Pedro Fantastic Diamond The Grand Annex will be hosting Fantastic Diamond at 8 p.m., Nov. 16. Hits from Neil Diamond will be sung by tribute artist Fantastic Diamond. Tickets will range between $30 and $40. Details: (310) 833-4813; www.grandvision.org Venue: Grand Annex Theatre Location: 434 W. 6th St., San Pedro
November 17
November 15 – 27, 2013
Independent And Free.
Caress of Steel Caress of Steel is playing, at 4 p.m., Nov. 17, at Calendar to page 14.
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Buono’s Authentic Pizzeria Celebrating 40 Years Serving Quality Italian Cuisine By Katrina Guevara, Contributing Writer
P
assion, benevolence and tradition have proven to be fruitful factors in the long and lasting relationship between Buono’s Authentic Pizzeria and the community for the past 40 years. The Italian pizzeria has grown with the port community of San Pedro. It has also extended its arms to the City of Long Beach with a branch on Willow Street and another on Ocean Boulevard.
The three pizzerias employ more than 50 staff members and use a fully brick-lined pizza oven to accommodate big orders. However, the proof is in the crust’s traditional hand-kneaded dough. Buono’s Pizza has evolved from the Neapolitan-style thin-crust, made with tomatoes and mozzarella, to the bigger New Yorker pizza, to the Californian. Besides pizza, other menu items include pasta, lasagna, sandwiches, soups, salads and appetizers.
Buono’s Authentic Pizzeria founder and proprietor, Frank Buono. Photos by Terelle Jerricks
pan-roasted garlic and pine nuts. Owner and general manager Frank Buono said both gourmet pizzas would go well with a red wine. The Pizza of the Month is chosen by the Buono family. The chefs and staff contribute to the rotating menus. “Each branch has a slightly different menu, so it doesn’t feel too much like a food chain,” Buono said. Nicolaniello and Antonia Buono migrated to the United States in the ‘60s from Italy. They brought along their four children, Frank, George, Oreste and Teresa, along with their cuisine expertise to San Pedro, eventually opening a corner pizzeria in 1973. Within a few years, the flagship restaurant brought friendly competition among other Italian business owners. Buono’s Pizza eventually became the community’s staple pizzeria and hangout spot, especially among the Italians. Buono said customers waited in lines as long as an hour and 40 minutes to taste their pizza a few years after the restaurant-market opened. “We had no budget for advertisements in the newspapers [then], but it spread through word of mouth. We had to take the phone off the hook when the place got too busy,” Buono said. Buono said the customers like the crust, which is a reflection of their tradition. “We had a bakery and market in Italy,” he said. “We were known for the bread in town, for its fluffiness in our town.” With a high demand for its food came another shop on Willow Street in the ’80s and eventually a 2,800-square foot space on Ocean Boulevard in 2004. Buono’s Pizzeria continued on page 14.