Barbuto
“Standouts included the brussels sprouts salad, Pollo Al Forno, and surprisingly, the pudding and "cake in a cup" desserts!”
“Chef Jonathan Waxman's restaurant is a comfortable casual gem that focuses on good food and pleasant, playful service.”
“Go when the weather is nice–the rolled-up garage doors give the entire place an open-air feel, and if you're lucky you'll sit outside.”
Barbuto
Takes Reservations: Yes
Accepts Credit Cards: Yes
Bike Parking: Yes
Wheelchair Accessible: Yes
Good for Groups: Yes
Outdoor Seating: Yes
Waiter Service: Yes
Price range.
$$$ Price range $31-60
8 reviews
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The chicken entree at most restaurants is much like my whole junior high school experience: the one least picked and most dry. The roast chicken at Barbuto is alternatively much like my college experience: when you start growing into your weird personality, and learning to embrace it.
Let's start with the appetizers. The Kale ceasar salad is awesome, dressed well, and easy to eat. Let's face it–salads made of gigantic un-chopped kale leaves–whose idea was that? This one was perfect. The charcuterie plate had a great selection of proscuitto Di Parma, and salami–but the long bread sticks stole of the show. I know, it's just a breadstick–but it was crispy, salty, and seriously fun to eat. The toss up for favorite is the burrata–on grilled crispy bread, with a tomato sauce and soft, spreadable burrata. You can't go wrong with that.
For pastas, consider the gnocchi with breakfast radish, broccoli tossed Parmesan butter sauce–which was to die for. Contrasting that, the pasta in a white bolognese sauce was perfect–the pasta perfectly al dente, holding together the unique white bolognese sauce (have you ever seen a bolognese sauce that isn't red? Exactly) and soft bits of sausage. I couldn't decide which pasta I like better–just get both!
For the main entree, the chicken at this place is renown. The sauce and crispy skin were very impressive–everything about the chicken was high quality and very well made. But at the end of the day, it's just chicken. My favorite entree ended up being the pork loin, which was tender and flavorful, as was the fish. The escarole served was a tangy side, perfect as a veggie complement–but not as perfect as the ROSEMARY POTATOES. My god, these were so crispy and flavorful!! Out of all the entrees we received–this one emptied out first.
For dessert, we had the lemon pistachio cake–the meringue-like layers coupled with the nuttiness of the pistachio made this cake awesome. I'd definitely recommend! Barbuto has a great private room in the back that can fit parties of about 10 comfortably. If I have a special occasion coming up (or another reason to eat fancy chicken and pasta) I'm definitely coming back to Barbuto for some more!
Really don't want to emphasize how excited I was when we were able to nail down the reservation at Barbuto, which was opened by the most amazing, well-respected, 2016 JB best chef winner, series of top cookbook author Jonathan Waxman. And unlike many of those high-end Italian places, which was decorated in a way that naturally created some sort of barriers between diners and cook, Barbuto has provided a casual and inviting feeling, that made my dining experience warm and unique.
Portion wise, really don't recommend getting the family menu (a.k.a. tasting menu) if you are not starving, as every dish was designed for share. My friend and I ordered the crispy octopus calamari, pork ragu, grilled chicken with salsa sauce, as well as the verdure. We both enjoyed the ragu, with the firmness of pasta paired itself perfectly well with the tenderness of pulled pork meat. Unfortunately, though our waiter has suggested us to get the chicken (which we did), we did not quite enjoy it, as the meat was a bit bland and did not carry enough flavor from the salsa sauce – a bit disappointed here as we both heard that the chicken was their signature dish! The veggie dish, on the other hand, was in a sense too flavorful that I could literally call it over-salted.
Overall speaking we liked our food. It was a solid four star – reason I would have to take one away is the fact that Barbuto was opened by one of the top chefs in the country however quality-wise it was not really flawless. Nevertheless I do hope that they could bring up the quality of their signature dish, or at least bring down the portion size, so that we could try different pieces within one meal. Nice try Jonathan, I'm looking for more!
Been waiting to try this place since I stumbled upon their Instagram page. The weather was amazing so the open atmosphere is so inviting and relaxing. The service was spot on and very accommodating with recommendations. Started with the kale salad, a must. I ordered the chicken with salsa verde abs a side of the potatoes (side was her reco). Amazing pair and easily the best chicken I've ever had. This dish was easily for two, or take half home for another meal. My lady ordered the mussels. It was cooked with cuscus which was brilliant because it makes the dish more filling. Perfect. The crusty bread served with each meal is great on its own or great for dipping or sopping up sauces. Wine options are also fantastic. Love this place, can't wait to come back!
Let's just focus on one thing and one thing only: the CHICKEN! Not saying that the rest of the menu is meh, but the CHICKEN is just out of the world.
Cocktail OK
Meatball OK
Tagliatelle OK and overpriced
Cauliflower salad OK
CHICKEN – I think it's the best in NYC, if anybody knows a better chicken than the one from here, please let me know! 4 pieces of juicy, tender and flavorful meat with awesome salsa verde, I don't know how long JW marinated them for and what kind of secret receipe he's got…but after 24 hours i still remember this dish..it's a sign that I must write this review and should return soon.
Chicken Perfected: Pollo al Forno is cooked to (near) perfection, and the fresh ingredients and zesty spices showed up in each bite. With each bite, I felt the urge to reenact Sally at Katz (i refrained from acting out…) Chicken is clearly air chilled, and its flavor with salsa Verde is light, lemony and tasty. Even though the chicken is large for one person, I devoured the entire plate without regrets. The rub on the chicken made the skin crispy and yummy. It may be the best chicken that I've ever had. The only (very slight) complaint is that the chicken was slightly on the dry side. My friend ordered Insalata Biscata, and it wasn't as good as my chicken.
A hipster hangout to be sure. Good food, service and atmosphere that I had bookmarked nearly two years ago. Finally got my chance with a dear friend from way back when. Reservations are a "must".
The FOOD menu is not extensive – probably not more than five or six choices amongst each of the starters, pastas, mains to choose from. One thing I noticed about the food is that we ordered many of the same dishes that our nearby diners ordered as well: chicken, gnocchi, potatoes and kale salad. The point being that the restaurant has a reputation for these because they are probably the best items to order. It feels a little one dimensional but that is (typically) presumptive of me. For a group of three we added a special cod cooked with fennel.
The chicken is marinated in a salsa verde and cooked over an open fire. The plate is substantial and is a good item to share. I think it had two breasts and one or two drumsticks. The potatoes are a (probably) baked and (certainly) fried which creates a fantastic non-greasy, crusty texture. The gnocchi was different than most others I've had. Unlike the typical gnocchi which are soft pasta & potato blend, the are pan seared and have an outer shell. Along with the chicken, my favorite was the kale salad – unusual for me as I typically place kale further down the food chain than many of my dining companions.
The WINE list is extensive although, for me, the Italian wineries are not well known and I found my self to be dazed and confused but happy in the end with nice chablis.
Brightly positive was the SERVICE where a lovely young lady (the servers are all quite attractive) with a fine disposition looked after our food and drink orders and helpers kept our water glasses full and the table clear of empty plates and silverware.
The ATMOSPHERE is alive and well mostly due to the lovely evening weather and open windows to the night breeze. It is reasonably loud with an active bar teeming with young professionals. The decor is metro forgettable but is basically fit for purpose.
Came here twice and was truly disappointed the 2nd time.
My husband (then fiancé) and I celebrated our New Years Eve dinner here, and was blown away by the food. He's usually picky with his tastebuds and loved this place.
2nd time around (5 months later so this past May), I tried to make reservation for lunch on a Friday. Mind you, this was the day we got married at City Hall and wanted to take my family out afterwards. Since we enjoyed our meal here on NYE, we expected a great meal 2nd time around.
Called to make reservation and hostess tells me the place was fully booked, but they do set aside some tables for walk-in guests. My family walked in around 12ish and the place was empty.
Started out great, service was excellent.
Food was horrible. I was so embarrassed to take my family here. They barely ate anything on their plate. Chicken was so dry, pasta had no taste but was soaked in oil, and the pizza was rock hard.
Sorry, Barbuto, but I guess 2nd time is not always a charm.
I can"t believe this spot is still über popular. Is it that in June with the doors/ windows open- it's a sexy spot? They sure know how to work an oven at Barbuto's.
Ate:
Pollo w/ salsa verde $24
Asparagus w/ Romesco $9
Now, I wasn't offered bread which is mildly annoying at these prices. The chicken is well regarded and is ver good, not great. Some sections were dry though the skin had a seasoned salty flavor. The five asparagus they gave me for $9 were a tasty joke. These days I've become a roast chicken aficionado due to dietary changes, here are some favorites:
Le Coq Rico
Mr Donahue's
The Haymaker
Locanda Verde
Barnuto's, I guess showcases ilocation, location location cause it sure ain't value.