Sometimes eating my way through New York City seems like a task that will take an eternity to complete. But, after dinner at a restaurant as satisfying as Barbuto, I’m actually hoping that that’s the case.
Last night I met up with Gabriela (just back into the city, woohoo!) and her dad at the well-renowned Jonathan Waxman restaurant in the West Village. Despite it being pretty hot outside and the restaurant being quite crowded, the entirely-open spot remained cool and comfortable.
As for the food? Barbuto’s “Italian-inspired cuisine represents only the best in local and seasonal ingredients. All dishes from the antipasti to the primi, secondi, and contorni are developed using simple preparations that showcase the quality and flavors of each ingredient on the plate.”
We started with two appetizers. First (and my favorite), a beet salad of roasted local beets, ricotta salata, baby mixed greens and hazelnut dressing.
We also got the zucchini e farro: grilled summer squash, pickled shallots, lollo rosso & farro.
Both dishes were seriously outstanding. I didn’t want them to end!
For my entree I went with the merluzzo salate: pan roasted cod with vegetable ragu and basil.
The cod was perfectly cooked – crispy on the outside and flakey & buttery on the inside.
I tried a bite of Gabriela’s swordfish – with artichokes, fava beans and wild arugula – and it was really delicious as well.
The three of us also split a side of broccoli with capers, anchovies and garlic.
I must say I was impressed with each and every bite at Barbuto! It really just go to show how local and fresh ingredients prepared the right way can make for the most incredible dishes.
Gabs and I rounded out the night with a visit to one of our favorite spots – Frying Pan – to catch up on the past few months of our lives. Have I mentioned how thrilled I am that she’s back in NYC?!
The two of us have plans to keep up regularly with trying new restaurants, so hopefully soon I’ll make it from “wannabe foodie” to an actual one Anywhere you suggest/would like us to try??
And, now that I’m thinking about it, how do you define being a “foodie?”