Barbuto located in the West Village of New York City is from Chef Jonathan Waxman and offers a casual sophistication and neighborhood feel. The restaurant occupies an airy garage space on the ground floor of Industria Superstudios on Washington Street, between Jane and West 12th Streets. With garage doors that can be opened and closed, guests can enjoy a sidewalk table in the warm months. The simple décor and open kitchen add to the restaurant's warm and inviting feel.
We came to the city a day early, as we had a family function to attend the next day. Though still recovering from the unseasonal snow fall that just occurred two days earlier, the sun was out and we spent the day walking around the city. We decided to treat ourselves to a big Italian lunch and started with a bottle of 2015 Jackhammer Pinot Noir from Monterey, CA. It was medium bodied with slight pepper notes. With the wine, we nibbled on cheese & salumi: prosciutto di parma, cacciatorini and soppressata with two cheeses: cow and goat. Served with fresh focaccia and bread sticks, this could have been lunch in itself.
Keith ordered the Bucatini alla Carbonara made with pancetta, egg & black pepper. The bowl of pasta was generous and creamy. He enjoyed it very much.
I chose a healthy sounding yet still carb heavy, Gnocchi Stagionale with cauliflower, broccoli di ciccio, gatea olives and parmesan. The olives provided a nice salty counter to the sweet cauliflower.
Overall we had a great casual, yet filling lunch at Barbuto which prepared us to continue on with our day of exploring the city.
Total Rating: 4.13
Food: 4.5, Price: 3.5, Service: 3, Ambience: 4, Accessibility: 5
