Barbuto, West Village, Meatpacking District, Italian, Chef Jonathan Waxman, Where to eat, NY, NYC, New York, Chef Recommended, Chef Recommendations, 10014
West Village - New York, NY
Chef Jimmy Bradley of The Red Cat, The Harrison in New York, NY
Chef Kurt Gutenbrunner of Wallse, Blaue Gans, Cafe Sabarsky, Upholstery Store in New York, NY
I enjoy having dinner with my son Benjamin at Barbuto, whenever he's in town back from College.
Barbuto is located in the corner of an old garage, built to sell Rolls Royce automobiles in 1939. We have about 2000 square feet, which makes for a smallish restaurant. The old garage doors were replaced a few years back, and the three doors roll up anytime the weather allows. This gives us the air of a vacation spot, stuck in the grittiness of the city. We are close to the Hudson and the breezes off the water are magnificent. The kitchen, with its huge pizza oven and grill, is wide open to the dining room. There is a kitchen table which lends itself to many a festive occasion.
The food is a bit brash and is served on simple white or off-white Barbuto plates. The coffee is Italian; the bread is breadsticks or ciabatta, and garnishing the table, good olives and olive oil. The bar can get pretty hectic, especially in summer, but everyone loves eating and drinking at the bar.
Barbuto
February 21, 2012
Website:
Hours:
Lunch
Mon - Sun: 12pm - 5:30pm.
Dinner
Mon - Wed: 5:30pm - 11pm
Thu - Sat: 5:30pm - 12am
Sun: 5:30pm - 10pm
RECOMMENDER
WHAT THEY SAID
Chef Fergus Henderson of St. John’s Restaurant in London, UK
They have a rich pork broth ramen.
Chef Rick Moonen of RM Seafood in Las Vegas, NV
It’s so good. I just think Jonathan Waxman is the greatest guy in the world.
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