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775 Washington St., nr. W. 12th St. (West Village)
New York, NY
(1) 212-924-9700 | www.barbutonyc.com
HOURSMon.-Wed.: 12:00pm-11:00pm; Thurs.-Fri.:12:00pm-12:00am; Sat.: 12:00pm-4:00pm, 5:30pm-12:00am; Sun.: 12:00pm-4:00pm, 5:00pm-10:00pm
BEST FORLunch; dinner
PRICE (APPETIZERS; MAINS)USD 9-19; USD 18-25
FAMOUS PLATESPollo al forno; paccheri alla bolognese; Italian chocolate pudding
DRINKS AND WINEExtensive wine list
# OF SEATS100
PRIVATE ROOM AVAILABLE?Yes - the Private Dining Room and Chef's Table
SUBWAY14th St.-8th Ave. (A, C, E, L); 14th St.-7th Ave. (1, 2, 3); Christopher St.-Sheridan Sq. (1)
Housed in a former garage, this stylishly faux-shabby restaurant comes complete with practical café tables, brick walls, cement floors, and a dominating open kitchen. The space is cool and lofty, but there's plenty of warmth radiating from the impressive wood-burning brick oven that churns out wave after wave of seasonal and green market cuisine. When the chill of winter recedes, the restaurant opens its garage doors and allows customers to wine and dine alfresco on the adjacent sidewalk.
A mix of West Villagers and other stylish Manhattanites.
WHAT WE WOULD WEAR
Diners and wait staff alike dress stylishly casual, so go for a laidback dress or blouse with skinny jeans and flats.
GO HERE WITH
Groups; friends; yourself
WHY WE LIKE IT
Because the menu changes on a regular basis to accommodate seasonal ingredients, there’s always something new to try here (though fortunately its standbys are often retained on the menu–we almost always spot the chocolate pudding, much to our delight).
WHAT WE WOULD CHANGE
Nothing. The ambiance, food, and service are all 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.
GOOD TO KNOW
The restaurant is located on Industria Superstudios’ ground floor. The head honcho here is Jonathan Waxman, a celebrity chef, restaurateur, and author, who can be spotted on TV on Top Chef Masters. He is a firm believer in and supporter of green market cuisine, and is particular about using local and organic ingredients for his Italian-inspired dishes. Consequently, the menu changes daily based on what's freshest and at peak season.
Read more about Barbuto in The Diary
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