February 21, 2017
Gourmands Take Note: NoHo's Il Buco Just Upped the Foodie Ante
Il Buco Alimentari and Owner Donna Lennard Debuts Menu from New Executive Chef Garrison Price, Executive Pastry Chef Robert Bryant, and Head Bread Baker Sheena Otto
by New York Spaces
One of our favorite NoHo restaurants, Il Buco Alimentari, just upped the foodie ante. Owner Donna Lennard debuted a new menu from Executive Chef Garrison Price, Executive Pastry Chef Robert Bryant, and Head Bread Baker, Sheena Otto. Chef Price's arrival speaks to the restaurant's dedication to authentic cuisine. Price was recently Chef of Asiate at the Mandarin Oriental Hotel in NYC and the Culinary Director of Jean-Georges Culinary Concepts. His global palette was influenced by his work under Chef Jean-Georges Vongerichte, Jose Andres, and Curtis Duffy. Today, the new menu reflects a passion for seasonal ingredients and whole animal butchery. The eclectic Chef's Counter Menu includes melt-in-your-mouth dishes such as
Seppia in Umido, Pate di Featini, Bottarga Siciliana, and Acciughe e Burro. Meanwhile, the regular menu offers equally mouthwatering dishes such as Porchetta with Black Mission Figs, Busiate, Bucatini Cacio e Pepe, and Elysian Fileds Lamb.
Whether you sit at the counter or enjoy the full menu, Sheena Otto's bread is a must. Otto worked as Head Boulangère at the Michelin-starred Atera, where she started an innovative bread program. She is also adept a managing large-scale production as she did at the beloved Brooklyn Bakery, Bien Cuit.
Since you can't leave without your just desserts, Pastry Chef Robert Bryant is there to fully sate you. Bryant recently worked in the pastry kitchens of Rouge Tomate, Craft, The Standard Grill, and The Breslin. His panacotta is one for the Gods—we highly recommend trying it.
il Buco Alimentari is located at 53 Great Jones Street and is an offshoot of the equally delicious Bond Street location. It also continues with the same commitment to sustainable living. Their salumi is prepared in house with pigs raised hormone and antibiotic free. The bread is baked on the premises with organic whole grains and long fermentation. All the wood furnishings were constructed with the joists from the original Great Jones Lumber Supply.
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