Barbuto

775 Washington St
New York NY 10014
(212) 924-9700
Reservation OpenTable.com
Categories Food


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Around the Web
Barbuto - West Village - New York Magazine Restaurant Guide
Jonathan Waxman, late of Washington Park, teams up with photographer Fabrizio Ferri at this casual Italian. See the review of this Italian restaurant at 775 Washington St. in Manhattan.
http://nymag.com/listings/restaurant/barbuto01/
Barbuto - West Village - New York Magazine Restaurant Guide
Jonathan Waxman, late of Washington Park, teams up with photographer Fabrizio Ferri at this casual Italian. See the review of this Italian restaurant at 775 Washington St. in Manhattan.
http://nymag.com/urr/listings/restaurant/barbuto01/
Barbuto Menu - West Village - New York Magazine Restaurant Guide
View the menu for Barbuto. Updated regularly.
http://nymag.com/listings/restaurant/barbuto01/menus/main.html
Jonathan Waxman’s Barbuto
Jonathan Waxman’s Barbuto | Local Food Magazine of Manhattan
http://www.ediblemanhattan.com/topics/food-dining/restaurants/jonathan-waxman%e2%80%99s-barbuto/
Guide | Barbuto | Edible Manhattan
Guide Barbuto | Local Food Magazine of Manhattan
http://www.ediblemanhattan.com/guide/barbuto/
New York Magazine Restaurant Review - Barbuto - Sant Ambroeus
Jonathan Waxman is back, this time dishing up rustic Italian -- bucatini, bacalao, a lemony roast chicken -- at the casually hip West Village bistro Barbuto.
http://nymag.com/nymetro/food/reviews/restaurant/n_10133/
Places to Try Affogato - Barbuto - P*Ong - Fiamma - I Sodi - Otto Enoteca Pizzeria - Wakiya -- New Y
Whether you call it a drink or a dessert, the affogato al caffè is a summer staple in Italy and, increasingly, in New York.
http://nymag.com/restaurants/features/48916/
Foursquare Tips
Melissa Arrrgh
Kale salad is perfection but only on the menu seasonally. Also you cannot go wrong with the carbonara for lunch or the JW chix potatoes for dinner. And no matter what end your meal with the budino.
Florian Bouju
Food is absolutely delicious, but it's expensive, especially since the entrees come with no side. I ordered fish with fennel, but I'm still looking for the fennel. If you see something, say something!
Mike Singleton
While eating the chicken, make sure to save some room for the mint chocolate chip ice cream
Bollare
As recommended by the Sartorialist on Instagram, I tried the brussel sprout salad and it's the best in the city! -Tera P.
Jason Goldman
The roast chicken is one of my favorite meals in town. Also love anything they do with Brussel sprouts or kale.
Bryan Fuhr
Dinner in the open kitchen is a treat. So is the roast chicken.
ThePurplePassport.com
We wouldn't change a thing at Barbuto. The ambiance, food, and service are consistently spot on, and we love coming here to kick off the warm weather with a table on the sidewalk and a glass of rosé.
New York Habitat
If it ain't broke don't fix it, and Chef Jonathan Waxman's Pollo Al Forno has been the main seller here since it opened. The crispiness of the skin and moistness of the meat, it doesn't disappoint.
David Rayner
Lunch menu pizza changes daily and is often the best pizza you'll ever eat.
nantini rauch
Waxman is friendly & entertaining. Love the outdoor seating. Steak and spaghetti carbonara are my fab dishes
Food Network
Tyler Florence can't get enough of the Pollo al Forno at Barbuto, an Italian restaurant using seasonal and local ingredients, on Food Network's The Best Thing I Ever Ate. Find more tips at FN Local.
Bravo
Chef/owner Jonathan Waxman runs this neighborhood place and makes food that makes people happy. -Jimmy Bradley , Top Chef
Foodspotting
Try the Polenta & Wild Mushrooms
nymag
The crispy chicken here, marinated in olive oil then split and roasted in Barbuto's brick oven, is classic Waxman simplicity. One of our picks for the city's best roast chicken!
Bloomingdale's
This colorful, slicked-up car park turned fashionista hangout offers a prime view of the West Village people-watching scene and Italian cucina. Eating seasonal food in a garage was never so much fun.
The Wall Street Journal
Everyone comes for the chicken and it lives up to the hype. It's juicy, the skin is crispy and the portion is plentiful. Another option: velvety gnocchi, tossed with corn and roasted cherry tomatoes.
How To Make It In America
Home of a top-five-caliber roast chicken and gentle prices, this Ital. is especially good in warm weather, when the garage door walls of the restaurant go up.
Alex Hung
Dining at the chef's table is a fantastic experience!
cynthia wang
Have the gnocchi, however they are preparing it. it's unreal
Nathan Folkman
Get the chicken!
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