Barbuto (restaurant)

Barbuto is a notable restaurant located in the West Village neighborhood of Manhattan, New York City. It was established by the acclaimed chef Jonathan Waxman in 2004. Barbuto has become renowned for its Italian-inspired cuisine, particularly its roasted chicken dish, pollo al forno, which has garnered widespread acclaim.

History

Barbuto's inception in 2004 by Jonathan Waxman marked a significant addition to New York City's culinary scene. Waxman, known for his role in popularizing California cuisine, brought his expertise and unique cooking style to the West Village, creating a space that blends casual dining with high-quality, seasonal ingredients. The restaurant's name, Barbuto, meaning "bearded" in Italian, reflects Waxman's own bearded visage as well as the restaurant's focus on Italian cuisine.

Location

Situated in a converted garage on Washington Street, Barbuto offers an industrial yet cozy atmosphere. Its location in the West Village contributes to its charm, attracting a mix of locals and tourists alike. The restaurant features large, open windows and an outdoor seating area that becomes particularly popular during the warmer months.

Cuisine

Barbuto's menu emphasizes simplicity and the use of fresh, seasonal ingredients. While the menu changes regularly to reflect seasonal availability, the pollo al forno—a roasted chicken dish served with salsa verde—remains a constant and highly recommended dish. The restaurant also offers a variety of pastas, salads, and pizzas, adhering to its Italian roots while incorporating local and seasonal flavors.

Reception

Since its opening, Barbuto has received positive reviews from both critics and patrons. Its laid-back atmosphere combined with Waxman's culinary expertise has made it a staple in the New York dining scene. The pollo al forno has been highlighted by many as a must-try dish, emblematic of Waxman's ability to elevate simple ingredients into a memorable meal.

Closure and Reopening

In 2019, Barbuto closed its doors due to the expiration of its lease. However, the closure was short-lived, as Waxman announced the restaurant's reopening at a new location just a few blocks away from the original. The reopening was met with enthusiasm from long-time fans eager to revisit their favorite dishes in the restaurant's new home.

Impact

Barbuto's influence extends beyond its menu, contributing to the culinary landscape of New York City by emphasizing the importance of ingredient-driven cooking. It has also served as a training ground for several chefs who have gone on to make their own impact in the culinary world.