The Weekly waits three months for a critique in order to allow kitchens and service staffs to work out the kinks (see story, p. 134), but my editor told me we could break our rule because Gusto has hit the the ground running. 

My first observations reinforced that: a warm smile by a greeter, the soothing hum of diners conversing, servers moving calmly but purposefully and the 750-degree, oak-and-olive-wood-fired oven, the heart of Gusto, pumping out pies. On my first visit since the place transitioned from Lucky's Roadside, there was not an empty seat except at the bar.

Read more

Source: http://www.montereycountyweekly.com/