A Fine Taste of Italy in SoHo at Il Buco Alimentari
New York City is filled with rare experiences, but one thing we pride ourselves on is our restaurants where quality, food, and ambience are a norm. Over the weekend, my good friend Jeanette McCarthy and I were invited to Il Buco Alimentari where Chef Carlo Bigi reigns over the kitchen — a chef I’ve followed for some time now.
Left to right: The Doost, Chef Carlo Bigi, and Jeanette McCarthy
At Il Buco Alimentari, Chef Carlo Bigi adds his classic and traditional Italian touch to every dish. It’s no surprise that the New York Times as well as the New Yorker have raved about Il Buco Alimentari.
Il Buco Alimentari specializes in house-cured meats and home baked breads, providing an ambience that takes your breath away yet makes you feel like you’re right in the heart of New York City. This place is more than a restaurant, it’s also a market ツ
Location: 53 Great Jones Street, NYC
In the heart of SoHo, this beautiful place greets you with a market where baked goods, imported products, and artisan coffee awaits. After taking a stroll through the market, you’re then exposed to a wonderfully open cafeteria. The entire place looks rustic chic — my favorite.
I love the open kitchen style of the decor, but if it wasn’t for Chef Carlo Bigi (from restaurants such as The Lion, Casa Lever, and Il Príncipe) I would have never tried this place. Chef Carlo is a native Italian who brings the taste of Italy to every kitchen he enters.
If you’re looking to impress your out of town guest or a place to catch up with friends — I recommend this place!
Date Night: If you’re into watching your food being prepped, enjoy the cooking channels like the Food Network, or any type of reality cooking show — treat yourself and a guest to these seats. Facing the kitchen, it’s like you’re part of the action!!
FOOD — what I recommend:
homemade ricotta served with persimmon, watermelon, radish, and Sicilian pistachio
Crispy artichokes — Preserved in lemon
Himachi — a dinner item
We also had the Wheat Maltagliati, a wheat pasta dish with lamb sugo, acorn squash, pecorino romano — did I mention the pasta is house made! Unfortunately, I didn’t snap a picture at that point due to the fact that I was in food heaven, satisfying every bit of my appetite.
Chocolate Tart with chocolate Quinta, and almond gelato
Concord grape granita — goats milk, pistachio, honeycomb
After our brunch we got a special tour by Chef Carlo Bigi. He showed us where the meats are cured, the fresh plants and herbs are grown, and what it’s like to prep downstairs — which I have to say was impeccably organized and clean.
Lemon verbena (Chef Carlo Bigi inside tip: this goes great with mojitos ツ)
Their plants are grown on the rooftop — which also opens during the warmer seasons. If you’re into throwing a diner party — they also have a private room upstairs and when it isn’t rented out, patrons are invited to dine up there as well.
Next time you’re in SoHo make sure to check out this gem — Il Boco Alimentari!
