The offspring of il Buco on Bond Street, is the il Buco Alimentari & Vineria and it has been dedicated for the past four years in the specialization of house-cured meats and home baked breads. They succeed in balancing the casual dining experience with extraordinary palate sophistication and Italian enchantment.
I was fortunate enough to be invite to a spectacular lunch celebrating il Buco Alimentari's new Chef's Counter. The restaurant recently unveiled the marble bar, set alongside the front of the restaurant. This allows guests to watch the Chefs prepare new tapas style menu which are cultivated with an Italian twist of fresh ingredients and culinary transportation into a palate full of Italian delicacies that have a global inspired twist.
The menu was designed by new Executive Chef Garrison Price, who, prior to joining il Buco Alimentari, was the Chef de Cuisine of Asiate at the Mandarin Oriental Hotel NYC and Culinary Director of Jean-Georges’ Culinary Concepts. Chef Price is committed to uniting the …show more content…
When stress was not an emotion experienced, instead you felt excitement for the next meal running through your veins. Il Buco Alimentpari, brings back the joy of not rushing or stressing about work. As an alternative you get teleported into a world of bliss, enjoying a Costa Graia Passerina del Frusinate 2015 between tapas while fresh aromas surround you as the Chefs prepare your next savory bite.
Il Buco Alimentari is the perfect singles approach for going out to eat. It immerses you into solo experience where friendly chefs tell stories of how food has taken them on journeys across ocean to taste 20 year old Olive Oil or cicerchia beans which are used in their Insalata di Polpa, which is a delicacy nicknamed the wild chickpea which is used in the simple yet flavorful baby octopus
I was fortunate enough to be invite to a spectacular lunch celebrating il Buco Alimentari's new Chef's Counter. The restaurant recently unveiled the marble bar, set alongside the front of the restaurant. This allows guests to watch the Chefs prepare new tapas style menu which are cultivated with an Italian twist of fresh ingredients and culinary transportation into a palate full of Italian delicacies that have a global inspired twist.
The menu was designed by new Executive Chef Garrison Price, who, prior to joining il Buco Alimentari, was the Chef de Cuisine of Asiate at the Mandarin Oriental Hotel NYC and Culinary Director of Jean-Georges’ Culinary Concepts. Chef Price is committed to uniting the …show more content…
When stress was not an emotion experienced, instead you felt excitement for the next meal running through your veins. Il Buco Alimentpari, brings back the joy of not rushing or stressing about work. As an alternative you get teleported into a world of bliss, enjoying a Costa Graia Passerina del Frusinate 2015 between tapas while fresh aromas surround you as the Chefs prepare your next savory bite.
Il Buco Alimentari is the perfect singles approach for going out to eat. It immerses you into solo experience where friendly chefs tell stories of how food has taken them on journeys across ocean to taste 20 year old Olive Oil or cicerchia beans which are used in their Insalata di Polpa, which is a delicacy nicknamed the wild chickpea which is used in the simple yet flavorful baby octopus