George Carabase opened Buona Vita when he was only 23. But by spending his boyhood at his father's pizzeria, George learned the ins and outs of the restaurant business at a very early age. A graduate of the College of Culinary Arts at Johnson & Wales University, he draws upon his familial and formal educations at Buona Vita, which he's owned since 1998. Utilizing local produce, his traditional take on Italian cuisine encompasses generous portions of dishes such as veal sorrentino, as well as more than 20 available pizza toppings, including eggplant and clams. Buona Vita's commitment to using fresh ingredients extends to their rotating seasonal and monthly menus, as well as the locally produced brews on tap.