Ensconced in a converted garage in the Meatpacking District that once housed Rolls Royces, Barbuto serves brick oven Italian fare in a refreshingly simple atmosphere of red and white brick and clean, decorative lines. Chef Jonathan Waxman, known for stints at famed restaurants like Chez Panisse in Berkeley, prepares signature dishes such as gnocchi alla granoturco with sweet corn and cherry tomatoes, mussels with bacon and peperonata, and linguettine alla carbonara, though the menu does rotate daily. On warm evenings, the massive garage doors are raised offering primo sidewalk seating.
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From Food & Wine , JUN 2008
The grilled skirt steak is spiced up with a chile salsa that has an addictively smoky kick...MORE
From Food & Wine , DEC 2010
'Bustling and delicious,' says Scott Conant....MORE
From Food & Wine , JUL 2011
In many ways, I feel I know the chef Jonathan Waxman, because I've paid so many visits to Barbuto, his enduringly popular restaurant in Manhattan's...MORE
From Food & Wine , SEP 2004
Jonathan Waxman, formerly of Washington Park, doesn't stay at any one restaurant too long, but dishes like his salad of calamari and wild chicory, and his risi e bisi (a risotto of peas and ham) draw diners wherever he goes....MORE