The offspring of the original il Buco, il Buco Alimentari & Vineria is both a dining experience and a production outpost—specializing in house-cured meats and home baked breads. The key to our conception is the Alimentari, or market—where 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. Here at the original site of the Great Jones Lumber Supply, Donna Lennard set out to fulfill a dream of the last 18 years.
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.
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.
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.
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
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.”
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!