Journal

Read about il Buco Alimentari's in house batteria and 20 year aged balsamic in Jimmy Im's review for CNBC here.

Acclaimed James Beard Chef Naomi Pomeroy is teaming up with Garrison Price of il Buco Alimentari for one special evening. Join us in welcoming the long awaited Spring with their celebratory five-course menu.

Monday, April 30th
5 Courses, $95.00 per person

Call or email to book your table
reservations@ilbuco.com 
(212) 837 - 2622

MENU:
Fluke & Japanese Scallop Crudo
herb marinated artichokes with olio nuovo

Asparagus & Morel Salad
shaved turnip, sesame aioli, toasted arborio rice powder

Wild Shrimp Ravioli
tomato conserva, meyer lemon butter, mint

Columbia River Sturgeon
wild watercress, ramp butter
or
Snake River American Wagyu
oregon new potatoes, green garlic salmoriglio

Heirloom Carrot Cake
rum raisin gelato, candied carrots 

"Il Buco’s casual offshoot—one part winecentric restaurant (Vineria), one part gourmet food pantry (Alimentari)—pulls off the combo more elegantly. The two halves of the former warehouse space share a single uncluttered aesthetic. The retail portion is artfully curated like a miniature Dean & DeLuca, with dangling hams and bespoke hunks of cheese, high-end sauces and condiments arrayed on antique shelves like interior-design baubles..."

TimeOut 100 Best Restaurants in NYC

Restaurant week starts Monday, July 24th! Stop in for Chef Garrison Price’s three course tasting menu featuring dishes such as Summer Panzanella, Painted Hills skirt steak and a lamb ragout of Sicilian anchovy & fava beans.

July 24th - August 18th
$29 Weekday Lunch - $29 Weekend Brunch - $42 Dinner

Reserve your table today!

Alimentari on-the-go packages are now available for purchase! Place your order online and pick up in store within the hour. With a mixed of freshly made Alimentari products and Italian imports these packages are great for picnics, parties, gifting and stocking the kitchen with all the essentials. 

SHOP ALIMENTARI ON-THE-GO

Experience the tapas style menu in the Alimentari 

Sip a sherry and watch as our culinary team prepares your lunch right at the counter. Sample a 48 month in-house cured prosciutto, charred avocado with grapefruit & pomegranate, Bottarga Siciliana, an assortment of crostini, imported cheeses and other house made Italian delicacies. 

Monday - Friday, 11:00am - 5:00pm

ALIMENTARI MENU

Beginning Tuesday, January 10th, Executive Chef Garrison Price and his culinary team, will launch a new menu at il Buco Alimentari & Vineria.

Make your reservation today to try new dishes such as sumptuous roasted Elysian Fields lamb saddle with watercress and smoked tea jus, funghi arrosto, polpo a la plancha, and whole roasted turbot.

Spend Christmas Eve at 53 Great Jones Street celebrating our annual Feast of the Seven Fishes with a multi course, prix fixe by Executive Chef Garrison Price. 

Multi Course Prix Fixe $95.00 per person
Accepting reservations from 4:30pm - 10:15pm

*Vegetarian and Children's prix fix menus will be available

Sagrantino Night at il Buco
Thursday, November 10th
We will be offering a unique prix fixe menu showcasing The Scacciadiavoli Winery, 
the oldest estate in Montefalco chosen by our beloved wine director, Roberto Paris, a native of the region, who 
has been instrumental in introducing these wines to the NY market.

View Menu Here

Sagrantino Night at il Buco Alimentari & Vineria
Friday, November 11th
For the second night of this special prix fixe dinner series, Roberto proposes the wines from our dear friend Marco Caprai, of The Arnaldo Caprai Winery, which single-handedly put the region of Umbria on the map for wine lovers.

View Menu Here

She's on a roll! Check out Sheena Otto and her work with Anson Mills grains in The New York Times Food section.

Read The Article Here

A new addition to our cocktail list courtesy of our resident mixologist Stephen Thomas.

Ingredients: Lime Zest and Anise Hyssop Infused Russell Henry London Dry Gin, Miku Cremant de Bourgogne, House-Made Tonic Foam

il Buco Alimentari & Vineria had the pleasure of hosting Jordan Salcito, founder of Bellus wines for her recent feature with Grub Street!

Photo Credit: Noah Fecks

Our pastry chef, Genevieve Meli, was selected for Zagat's 30 under 30 List of "Rock Stars Redefining the Industry". The full list went up and she is in great company! 

See Genevieve's write-up and link to the full list below. Congrats, Genevieve!

View Full Article Here

Observer rounded up six delicious rosé cocktails that pair the summery wine with everything from gin and honey to bourbon and iced tea. Welcome the Rosa Violette created by Stephen Thomas, mixologist at il Buco Alimentari & Vineria.

Read the article here

At Il Buco Alimentari e Vineria, we go through 60 cases of artichokes a week to keep up with the demand for this dish. We fry the artichokes until the edges are crispy, then toss them with lemon and orange zest and smoky-hot crushed Aleppo pepper and parsley.

Click here for the recipe.

Continue to celebrate mom with the new addition to our Spring cocktail menu My Daughter Chamomile. 

Ingredients: Ketel One vodka, over brewed Chamomile tea, honey syrup, Meyer Lemon , olive oil, thyme