Restaurant Week: Lunch at Barbuzzo
Barbuzzo is a rustic Mediterranean kitchen and bar owned by chef Marcie Turney and Valarie Safran. I’ve heard so many rave reviews of this place, and I love Mediterranean food, so this restaurant week my roommate and I had to make a lunch reservation and come by. Barbuzzo did not disappoint! The inside is small but cozy, with a bar right in front of the open kitchen. We started off with some drinks – a Southern Tier Harvest Ale from New York for me (confession: I have a caramel obsession, and I know nothing about beer, but caramel was in the description…) and a glass of bubbly for my friend.
Although it took a while, and we were a little miffed that the table to our right that ordered after us got their food first, appetizers were served! It was well worth the wait. I got the sheep’s milk ricotta with sherry soaked figs, a smooth, light, combination that was so yummy on the crunchy bread. My friend’s vegetable antipasta was equally delightful, a colorful assortment of carrots peppers, corn salad, and arugala pesto.
For the main course: Torchietti, a curly pasta in pork ragu for me, and Olive Brined Chicken Breast with prosciutto and a grilled mushroom and artichoke farro for my roommate. The torchietti was, to me, a pretty standard pasta with a fun shape in tomato sauce. I enjoyed it, but it wasn’t anything to write home about. The chicken, however, was an incredible mix of flavors and textures (yes, post-ordering jealousy ensued). Farro is a small Italian grain, cooked like a risotto, which, combined with the crunchy prosciutto and chewy mushrooms was just perfect. I stole a few bites, as you can tell.
By this point we were pretty stuffed, but I heard that the Salted Caramel Budino was a Barbuzzo signature I couldn’t miss. It is every bit a caramel lover’s dream! Smooth, creamy, and just the right amount of sweet was the perfect end to our lunch. My roommate liked her Chianti Soaked Preserved Plums, but I’m going back for the Caramel Budino for sure. We left satisfied, happy, and most certainly stuffed.
Author: Cheryl Liu