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From Roberto Paris with Love: Il Buco Alimentari's New General Manager Turns Restaurants Into Families

Daniel Meyer Post a comment

Il Buco Alimentari & Vineria makes some of the best Italian food in the city, but they are about to get something much better than anything you can taste, or touch, or see: Roberto Paris, a general manager committed to turning restaurants into families. More

Where to Get the Best Gelato in NYC

The Serious Eats Team 2 comments

To say we're gelato freaks at SE HQ is putting it lightly—and we know we're not alone. So where do we go when we want consistently amazing gelato in flavors that sing? Take a look at our favorites. More

Daily Scoop: Gelato and Sorbetto at Il Buco Alimentari & Vineria

Max Falkowitz 1 comment

When we last checked in on Il Buco Alimentari & Vineria's gelato, we said of it: "We found ourselves reminded of Meredith Kurtzmann's gelato at Otto, and that is the very highest gelato compliment we can give." But that was about it. So we were overdue for a full report. I'll give it to you straight: this stuff is legit. Top gelato in the city? That depends on your tastes. Top 10? Definitely. Top 5? Probably. More

Il Buco Alimentari & Vineria: An Ingredient-Driven Italian Restaurant That's A Cut Above

The Serious Eats Team 6 comments

Did New York need another ingredient-driven Italian restaurant, where the base elements are so good the food practically cooks itself? We didn't think so, until we had a killer meal at Il Buco Alimentari & Vineria, the salumeria-trattoria spin-off of its slightly more formal sister restaurant Il Buco. The real question is: where do you start? More

Good Bread: Il Buco Alimentari e Vineria

Good Bread Andrew Coe 7 comments

With his burly physique, shaved head, and cauliflower ears, Il Buco Alimentari e Vineria's head baker looks like the wrong kind of guy you'd want to meet down a back alley in Bordeaux. And you'd be right: as a youth in France, Kamel Saci was a professional judo champion. But in his basement bakery, a completely different side to his personality comes out. For Kamel, dough is not an opponent to be beaten into submission; it responds best to a minimum of handling, the gentler the better. The results show his techniques work. Il Buco's ovens produce some of the crustiest and most flavorsome artisan loaves in the city. More

A Sandwich a Day: Sardine and Stuzzicchino from Il Buco Alimentari & Vineria

A Sandwich a Day Christine Chung Post a comment

Sardines and stuzzicchino, a spicy marinated vegetable mix, are enveloped in pillowy bread made in-house. The stuzzicchino, almost an Italian take on salsa, is made with chili flakes, eggplant, and other assorted vegetables, and added serious heat to the sandwich, which was nicely counterbalanced by the mild sardines. More

The Il Buco Pig Roast Is This Sunday, September 20

Ed Levine Post a comment

At Serious Eats, we tend to be favorably disposed towards pig roasts in general—and Il Buco's in particular—so you can be sure that we will be attending their sixth annual Sagra del Maiale, an outdoor pig roast this Sunday,... More

Meet & Eat: Ignacio Mattos, Il Buco

Meet and Eat: NY Laren Spirer Post a comment

Ignacio Mattos wound his way through kitchens in Uruguay, Argentina, Brazil, San Francisco, Spain and Italy before landing here in New York, ultimately at Il Buco. You may be familiar with the restaurant's annual pig roast, but you also don't... More

Pig Out at the Il Buco Pig Roast Today

Ed Levine Post a comment

Don't miss a chance to sample Ignacio Mattos' slow-roasted heritage pig today from 1 to 6 p.m. at Il Buco. More

Eat Some Pig, Save the Earth: My Kind of Environmental Initiative

Ed Levine Post a comment

Here's an email from a restaurant publicist I can totally get behind (I've deleted the hypey stuff). Earth Day is coming up and to honor its commitment to Environmental Awareness, Il Buco will be offering a $30 lunch prix fixe,... More

Bring Back the Ricotta Fritters at Il Buco

Ed Levine 2 comments

Yesterday was the Il Buco Pig Roast. Not only was the pig sensational (served four ways), but the event itself was an incredibly laid back and thoroughly enjoyable experience. As a friend of mine said, "It feels like we're not... More

Pig Appetizer before The Big 'Cue Fest

Ed Levine 4 comments

In pig eating training for the Big Apple Barbecue Block Party, I ordered the porchetta panino at Il Buco at lunch yesterday. Just unbelievably deliciouso! Succulent, oh so tasty, and supremely porky. Tomorrow the Block Party begins. The weather looks... More

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