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Editors' Pick

Il Buco Alimentari e Vineria

Editors' Pick
Our Tip The offshoot of Il Buco just nails everything it tries, from the housemade charcuterie to the gelato for dessert. In a town of so many Italian restaurants, this is one to know.
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A Sandwich a Day: Sardine and Stuzzicchino from Il Buco Alimentari & Vineria

A Sandwich a Day: Sardine and Stuzzicchino from Il Buco Alimentari & Vineria

Sardines and stuzzicchino, a spicy marinated vegetable mix, are enveloped in pillowy bread made in-house. The stuzzicchino, almost an Italian take on salsa, is made with chili flakes, eggplant, and other assorted vegetables, and added serious heat to the sandwich, which was nicely counterbalanced by the mild sardines.

First Look: New Spring Cocktails at Il Buco Alimentari e Vineria, NYC

First Look: New Spring Cocktails at Il Buco Alimentari e Vineria, NYC

"With the new spring cocktail list there's a big change in terms of seasonality, of course—things that are lighter, more refreshing—but also a philosophical shift where we're focused on making drinks that are more cohesive with the food," explains Sean Kelly, bar manager at NoHo's Il Buco Alimentari e Vineria.

Sugar Rush: Fruit Focaccia at Il Buco Alimentari & Vineria

Sugar Rush: Fruit Focaccia at Il Buco Alimentari & Vineria

I stop by Il Buco Alimentari & Vineria on a weekly basis for gelato (a frequent rotation of flavors keeps things fun), but that doesn't mean you should overlook their other sweet bites. In particular, this Fruit Focaccia ($3.50).

Sugar Rush: Orange-Polenta Cake at Il Buco Alimentari

Sugar Rush: Orange-Polenta Cake at Il Buco Alimentari

Just barely an inch in height, it's plush with a fine crumb and that slightly crunchy texture from polenta, the overall cake only faintly sweet. It comes brushed in orange marmalade and thin slices of orange, rind and all. Morning or afternoon, practically perfect when devoured warm with a pot of tea.

See How the Sausage Gets Made at Il Buco Alimentari & Vineria

See How the Sausage Gets Made at Il Buco Alimentari & Vineria

Meet Bernardo Flores. He's the master butcher at Il Buco Alimentari e Vineria, the Italian market and restaurant that's continued to impress us with the breadth of its breakfast, bread, dinner, dessert, and charcuterie. I got to watch Bernardo in action as he made fresh sausage, dry salumi, and other cured items of deliciousness from several hundred pounds of hogs. Take a look inside to see.

Triple Deckers, Meat Tornadoes, and Pastrami Pile-Ups: 15 Enormous Sandwiches in NYC

Triple Deckers, Meat Tornadoes, and Pastrami Pile-Ups: 15 Enormous Sandwiches in NYC

There's something uniquely comforting about a big, hefty sandwich, and New York might have the world's greatest supply. But only a few can be described as super-mega-massively-Dagwood-Bumstead-esque comically large, and fewer still that actually taste good beneath their heft. When such a sandwich comes along, we believe it deserves some recognition.

Epic Wait at Il Buco Alimentari? Where to Eat Instead

Epic Wait at Il Buco Alimentari? Where to Eat Instead

All good things come at a price, and for Il Buco Alimenti e Vineria, that means potential for a long wait at dinner. Where should you go if you can't wait out your meal? The neighborhood is full of Italian alternatives.