A New York Neighborhood Gem

Il Buco Alimentari & Vineria (Market & Restaurant)What a joy to discover that the neighborhood has a new and exceptional restaurant a mere 7 minute walk away. Donna Lennard's Il Buco Alimentari & Vineria, located next to it's sister restaurant Il Buco, at 53 Great Jones Street just off the Bowery, is a real treasure of fabulous food and appealingly rustic Italian ambiance. What a rare treat to find every dish I've tasted, creatively and lovingly prepared (from the house made salumi, to the exquisite pastry) and just what it should be in the best of all possible culinary worlds. Even the cappuccino (which I so often find disappointing in restaurants) was perfection. DSC03347.jpg DSC03348.jpg Il Buco Alimentari & Vineria boasts a stellar crew which includes Executive Chef Justin Smillie who served as Chef de Cuisine at Jonathan Waxman's Barbuto; Pastry Chef Keren Weiner, formerly Pastry Sous Chef at Gramercy Tavern, and Chanterelle; Baker Kamel Saci from Bordeaux, who prepares the restaurant and market's outstanding long-fermentation breads, all made with organic flour; General Manager Luca Pasquinelli, formerly the Wine Director at Mario Batali's Babbo, and Manager Daniel Freeman who chefed at the famed L'Atelier de Joel Robuchon at the Four Season's Hotel. Is it any wonder that the food is so extraordinary! Here are some details and photos of my recent delights: Image.jpg

THE BEST FRIED BABY ARTICHOKES EVER, BLANCHED IN SALTED LEMON WATER, THEN STEEPED IN OLIVE OIL BEFORE FRYING TO A SUCCULENT GOLDEN CRISP

hey are blanched in salted acidulated water then steeped in extra virgin olive oil. Then drained off and fried.

DSC03351.jpg

HOUSE MADE RICOTTA WITH SALTY MARCONA ALMONDS, RHUBARB JAM, AND HONEY

DSC03355.jpg

ARTISAN BREAD WITH GOAT CHEESE AND MULBERRY JAM

DSC03353.jpg

AN ORGANIC EGG BAKED INSIDE LACY FILONE BREAD WITH TOMATO JAM

DSC03352.jpg

SALUMI: JAMON IBERICO FROM SPAIN, SAUSAGES, AND SILKY AROMATIC SWEET LARDO

DSC03350.jpg

WHITE CHOCOLATE BRIOCHE

DSC03349.jpg

FLAKY BUTTERY AND TART RHUBARB TART

On my second visit, I ordered the porchetta sandwich with substantial bits of crunchy skin, on buns that had been rolled in ground oats before baking to form a deliciously crisp crust, but also loved my friend's honeyed moist crunchy rabbit. And who do you suppose came in and happened to be seated at the table right next to mine but Georgio Delucca of Dean and Delucca fame. I hadn't seen him in many years so it was a delight to get to chat briefly with this old friend who had so significantly changed the way New Yorkers and then much of the rest of the country eat with his innovative store Dean and DeLucca. And if anyone knows where the food's going to be great it's Georgio, which lessened the surprise of finding him at Il Buco A & V. I intend to return soon to try the soft shell crab sandwich while they are still in season. Il Buco Vineria is open for breakfast, lunch, and dinner. The Alimentari (market) offers it's house-cured salumi, artisan bread, house-made pasta, gelato, and numerous specialty food items imported from Italy.