Join our mailing list receive updates on special events and dinners!

No Thanks
Search
Select Your Destination

Click below to make a reservation.

New York Times: Focacce All Dressed Up for a Party The New York Times announced our new Executive Chef, Preston Madson, as well as il Buco Alimentari's new focaccia program.  Working with Marco Riggi — a purveyor of some ancient strains of triticum wheat in Caltanissetta, Sicily — the restaurant is importing stone-ground organic timilia flour, also known as tumminia, for focaccia. Read more about about Chef Preston and the focaccia at the New York Times.

Related Posts

This is the most expensive balsamic vinegar in America — here's why by Jimmy Im for CNBC
This is the most expensive balsamic vinegar in America — here's why by Jimmy Im for CNBC
Read about il Buco Alimentari's in house batteria and 20 year aged balsamic in Jimmy Im's review for CNBC here.
Read More
il Buco Vita Featured on Goop Housewarming Gift Guide
il Buco Vita Featured on Goop Housewarming Gift Guide
Gwyneth Paltrow's Goop has named our handmade Bevagna serveware as the perfect housewarming gift—"any cheese board se...
Read More

x