New York: Il Buco Alimentari and Vineria. Living in Italy, when I’m in New York I try not to go to Italian restaurants. However, Il Buco is a favorite of friends’ designer John Derian and cookbook author Susan Simon, so, what more of an endorsement can you get? In fact it was delicious and I highly recommend the panini selection, which I failed to photograph, as I couldn’t wait to tuck into the Tuscan kale, Stracciatella and Anchovy one. Not only a restaurant, and a cafeteria, which opens from 7 am, it is also an alimentari and vineria with a huge selection of the best of the best Italian and local products.
Il Buco. A few tables are situated up front, in the caffeteria amongst the alimentari and the extensive selection of house-cured salumi which share a case with local and imported cheeses, like cave aged pecorinos, as well as fresh made pastas, Italian anchovies and bottarga. The bread is baked daily using organic grains and long fermented doughs.
Il Buco. Chef Christopher Lee (Chez Panisse, Eccolo) above, mans the salumi program with longtime salumi veteran, Bernardo Flores. The stellar team was put together by Chef Justin Smillie (Barbuto, the Standard) which includes Kamel Saci, the artisan baker from Bordeaux and Keren Weiner (Chanterelle, Gramercy Tavern) who runs the pastry/gelato section.
Il Buco. I have no words to describe these Crispy Artichokes with Preserved Lemon.Pin It