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Home > Restaurants > Il Buco Alimentari e Vineria

Il Buco Alimentari e Vineria

53 Great Jones St., New York, NY 10012 40.726454 -73.992549
nr. Bowery  See Map | Subway Directions Hopstop Popup
212-837-2622 Send to Phone

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  • Cuisine: Italian, Soup & Sandwich
  • Price Range: $$$

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Critics' Rating: **

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    5 out of 10

      |  

    8 Reviews | Write a Review

Photo by Corinne Durand

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Official Website

ilbucovineria.com

Hours

Mon-Thu, noon-3pm and 5:30pm-11:30pm; Fri, noon-3pm and 5:30pm-12:30am; Sat, 11am-3pm and 5:30-12:30am; Sun, 11am-3pm and 5:30pm-11pm

Nearby Subway Stops

6 at Bleecker St.

Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Hot Spot
  • Lunch
  • Notable Wine List
  • Take-Out
  • Reservations Not Required

Alcohol

  • Beer and Wine Only

Reservations

Accepted/Not Necessary

Profile

The amateur food photographers are also out in full force these days at Il Buco Alimentari e Vineria, the popular, painstakingly rusticated market-restaurant spin­off of Mattos’s alma mater, Il Buco, on Great Jones Street. In the tradition of rustic-market-restaurant spin­offs everywhere, this one offers carefully curated dry goods in the Alimentari grocery section up front, along with a butcher display stocking boutique cured meats (admirably smoky, feathery strips of salumi “Toscano,” de rigueur blocks of lardo), and racks stuffed with loaves of Italian bread baked in-house. As at Mario Batali’s Eataly, you can purchase these goodies to take home, or sample them and other delicacies at the Vineria wine bar and restaurant on the premises, which serves lunch and dinner from an open kitchen in the back manned by chefs wearing orange Italian bicycle caps. (There’s a good breakfast, too, served in the Alimentari.)

Some of the most respected gastronomes in town have compared their meals at this precious little restaurant to ones they’ve enjoyed in Italy itself. If you stick to Justin Smillie’s beautifully balanced pastas (try the twirls of Southern Italian “busiate” pasta enmeshed in anchovies, tomatoes, and mint) or the ribbons of roast porchetta (best enjoyed at lunchtime stuffed inside a filone roll), that may be true. But like the fried rabbit at most places around town, the fried rabbit here tastes like bony fried chicken, and the frizzled artichokes I ordered one evening were so soggy by the time they were placed in front of us that they tasted steamed. The salt-roasted branzino is a minor work of art, however, and so are one or two of the desserts, in particular the snow-white panna cotta, which is drizzled with a rich slick of aged balsamic vinegar and served in a simple snow-white bowl.

Ideal Meal

Busiate, branzino or porchetta, panna cotta.

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