Cuisine:

• Italian
• Pizza
• Others

Barbuto Description:
Jonathan Waxman is operating out of his comfort zone at Barbuto, his dressed-down Italian spot in the far West Village. Sited in a former garage---the airy space is highlighted by huge doors that open directly onto the street---the décor shoots for a minimalist chic aesthetic, right down to white walls and bare floors painted a utilitarian shade of gray. The kitchen focuses on high-end, crowd-pleasing seasonal fare. One of the few constants is the roasted chicken, flattened and covered with salsa verde. It's crisp and juicy---pretty much the ideal version of the dish. Other efforts are more classically Italian, including tangy shaved Brussels sprouts with a simple dusting of lemon, pecorino and toasted walnuts and the aggressively spring-like spaghetti tossed with artichoke ragù, pancetta and Parmesan. Sea scallops seared in brown butter and grilled tuna with spinach and lemon don't feel representative of the seasons; they seem a bit tepid in comparison with the verve of the pastas. There is a solid wine list of Italian varietals.


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