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Menu

We are inspired by simple, authentic food made with an uncompromising ethic and the joy of sharing it with friends. il Buco Alimentari and Vineria offers house-made products crafted using traditional methods, as well as artisan provisions handpicked from independent producers we admire.

Alimentari Wine Shop

Inspired by il Buco’s philosophy of sourcing and supporting emerging producers, il Buco Alimentari offers a diverse range of wine from across the world. Established by il Buco's longtime Wine Director Roberto Paris, the Alimentari wine program draws on his knowledge of history, language, travel and people to introduce customers to new vintages and imaginative pairings. il Buco's new Beverage Director, David Giuliano, shares this dedication to fusing tradition with creativity and supporting lesser-known producers and appellations, most notably Sagrantino de Montefalco.

Eat at Alimentari & Vineria

Come sample the fruits of our production with us in our casual dining room, or to take a taste of il Buco home to your friends and loved ones from our Italian market.

Our Chef

Justin Smillie began his cooking career as a teenager, quickly ascending through the ranks at the landmarks, Mercer Kitchen and Gramercy Tavern, before becoming the chef at Jonathan Waxman's urban-rustic favorite, Barbuto. Justin fell in love with the bold flavors and rustic techniques showcased at Barbuto, and the farm to table philosophy stuck with him.

After a fateful meeting with Donna, Justin joined as the opening Executive Chef for her newest restaurant, il Buco Alimentari e Vineria. During his time, Justin earned the restaurant three stars from The New York Times.

Justin decided to collaborate with Stephen Starr in 2014, on a new restaurant - Upland. At Upland, Smillie paid tribute to his culinary mentors and served dishes that highlighted his California roots and seasonal, rustic culinary sensibilities. The following year, Justin published his first book, Slow Fires, celebrating his love for rustic cooking on the open flame.  

In May 2020, Justin and Donna reunited and Justin returned once again to il Buco Alimentari e Vineria for a new chapter as the Executive Chef. His menu champions each season with robust, innovative flavors.

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Our Friends

We would like to introduce you to a collection of our neighbors, friends, artists and producers who have become a true part of the il Buco family over the past 24 years.

Our Chef

Justin Smillie began his cooking career as a teenager, quickly ascending through the ranks at the landmarks, Mercer Kitchen and Gramercy Tavern, before becoming the chef at Jonathan Waxman's urban-rustic favorite, Barbuto. Justin fell in love with the bold flavors and rustic techniques showcased at Barbuto, and the farm to table philosophy stuck with him.

After a fateful meeting with Donna, Justin joined as the opening Executive Chef for her newest restaurant, il Buco Alimentari e Vineria. During his time, Justin earned the restaurant three stars from The New York Times.

Justin decided to collaborate with Stephen Starr in 2014, on a new restaurant - Upland. At Upland, Smillie paid tribute to his culinary mentors and served dishes that highlighted his California roots and seasonal, rustic culinary sensibilities. The following year, Justin published his first book, Slow Fires, celebrating his love for rustic cooking on the open flame.  

In May 2020, Justin and Donna reunited and Justin returned once again to il Buco Alimentari e Vineria for a new chapter as the Executive Chef. His menu champions each season with robust, innovative flavors.

Our Friends

We would like to introduce you to a collection of our neighbors, friends, artists and producers who have become a true part of the il Buco family over the past 24 years.

Alimentari

Reminiscent of the classic markets peppered throughout Italy, the Alimentari is dedicated to producing and sourcing the best ingredients available in the market. The Alimentari opens at 8am, serving artisan coffees and housemade pastries. The caffeteria is tucked behind the bar of an extensive market where house-cured salumi share a case with gorgeous local and imported cheeses, such as our unique selection of cave aged pecorinos, as well as fresh made pastas, Italian anchovies, bottarga and assorted delicacies. The bread is baked daily using organic grains and long fermented doughs for richness of flavor and crusty exteriors. A multitude of local and Italian imported artisan products line the shelves, including the il Buco original product line of Italian extra virgin olive oils, vinegars and sea salts, all available for refill in rows of stainless steel sansone..

Caffetteria

Join us in the mornings in our caffeteria for Coperaco's organic blend espresso and a selection of drip coffees and organic teas. Sample one of the housemade pastries such as classic Italian bomboloni or try any of the sumptuous cakes, pastries or cookies. Don't miss our wonderful breakfast offerings: baked eggs with porchetta, housemade yogurt and granola with seasonal fruit, or the more savory torta pasqualina or tortilla spagnola served with our fresh baked breads. Come in for a midday pizza bianca with thin sliced mortadella or salumi rosso. By noon, the coffee bar morphs into a classic wine bar, serving savory snacks, beer and wine on tap as well as our selection of wines and spirits.

Salumeria
It is with great pride that il Buco returns to our favorite artisan project: the curing of our own salumi following the knowledge we have garnered over the years from our dear Italian "norcini," and now under the loving guidance of il Buco veteran, Bernardo Flores. The majority of our salumi is cured in-house using pigs raised by farmers we have been beholden to for more than 10 years due to their dedication to humane animal husbandry, such as Flying Pigs Farms in Shoshan, NY and Cane Creek Farm in North Carolina.

Panetteria

Tucked beneath the bustling restaurant and marketplace, our bread program is always working to create new and innovative recipes utilizing the best sourced ancient and organic grains grown locally and from Sicily. Leading il Buco Alimentari & Vineria’s artisan bread program, Head Baker Sheena Otto, bakes all breads for both of our restaurants as well as the Alimentari counter. In addition to il Buco’s classic breads like ciabatta, focaccia fino and filone, Sheena has added her own specialty breads to the menu, including a naturally fermented Buckwheat Rye - made with Anson Mills Rye - a Bourbon Raisin Fennel bread and a flavorful Multigrain loaf with pumpkin, sunflower, sesame and flax seeds. Sheena’s passion for creating delicious and sustainable foods with the highest quality ingredients aligns perfectly with the ethos of il Buco Alimentari & Vineria.

“If you’re going to pay all this attention to your product…you might as well use the best ingredients.” – Sheena Otto

Formaggeria
Our hand picked local and imported cheese selection is in constant flux according to our “finds” in the market. Come sample unique imports such as Renato Brancoleone’s Fossa dell’Abbondanza of Emilia Romagna, a selection of cave aged pecorinos aged exclusively for the Alimentari in Renato’s underground “fossa.”

Gelateria

The front counter houses a vast selection of housemade gelatos from our Pastry Chef. Our flavors change weekly with options such as salted caramel, chocolate and Meyer lemon, as well as a selection of seasonal fruit sorbets. French doors open with the warm weather for direct access to the gelato counter!

Hours & Location

Monday - Friday
11:30 to 10:00 pm
Saturday
11:00 am -11:00 pm
Sunday
11:00 am - 10:00 pm

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