Mon-Wed, noon-11pm; Thu-Sat, noon-midnight; Sun, noon-10pm
A, C, E at 14th St.; L at Eighth Ave.
American Express, Diners Club, MasterCard, Visa
Barbuto occupies a large, airy space with curving, garage-style doors, which open up to allow café tables to spill onto the sidewalk. With the doors closed, however, the room has a bare-bones, utilitarian feel, enhanced by café chairs, white-painted brick walls, and an open kitchen, where chef Jonathan Waxman himself can be seen wandering to and fro like a captain on his bridge, muttering commands, popping tasty morsels into his mouth, and tending to the wood-burning brick oven, which flames away in a fashionably rustic manner, against one wall. The small, aggressively seasonal menu (it changes nearly every day) also has a bare-bones, utilitarian feel, although almost everything on it tastes good. For example, the spaghetti alla chitarra with eggs, Parmigiano-Reggiano and guanciale, was a stand-out.Recommended Dishes
Risotto, $18; roast chicken, $19; hanger steak, $25