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, a natural extension of il Buco Restaurant - a NoHo favorite for more than 20 years - offers house-made products crafted using traditional methods, as well as artisan provisions handpicked from independent producers we admire.
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.
The offspring of il Buco on Bond Street, the Alimentari & Vineria is as much a production outpost of the original - specializing in house-cured meats and home baked breads - as it is a casual dining experience in its own right. Here at the original site of the Great Jones Lumber Supply, Donna Lennard set out to fulfill a dream of the last 18 years.
Art gallerist, David Zwirner came on board to launch the project, and Antonello and Lorenzo Radi - Donna's friends and collaborators from Umbria - handpicked the Italian pieces to round out the aesthetic with designers Ian McPheely and Christian Garnett of Grayling Design.
The recuperated joists from the original structure were incorporated into the design: bar paneling, banquette benches, tables, and even the cutting boards used to serve the salumi platters. Traces of the original lumber yard graffiti are still visible on the brick walls.
Artist friend Warren Muller - whose studio was once the site of the original il Buco - built one of his whimsical chandeliers to hang in the open atrium and sculptor/jewelry designer, Jill Platner added a final touch with a steel sculpture over the upstairs roof garden.
Executive Chef, Josh DeCellis
Josh DeChellis, who was raised in Clinton, NJ, graduated from the Culinary Institute of America. He began his career with an externship at Aquavit in NYC before returning to Hunterdon County, NJ to work at the acclaimed Frenchtown Inn on the Delaware.
DeChellis spent time cooking in some of the world’s most acclaimed restaurants: from 3 Michelin starred L’Arpege and Lucas Carton in Paris, to Martín Berasategui in Lasarte, Adolfo in Toledo and Arzak in San Sebastián, Spain. In Asia, he cooked in Tokyo at San Kichi-Ya, in Hong Kong at The Mandarin Oriental and in Singapore in the Raffles Hotel. Stateside, he worked with a number of renowned American chefs, including David Bouley, the late Charlie Trotter, Jean-Georges Vongerichten and Wolfgang Puck.
Eventually he became Sous Chef at the New York Times three-star-rated Union Pacific, under Rocco Dispirito, before eventually leaving to open his own restaurant, Sumile, in New York’s West Village. Named Rising Star by Star Chefs, DeChellis’ Sumile was on the short list for every foodie who dined in New York, leading to the opening of Sumile Tokyo three years later.
DeChellis went on to open Jovia, an American-inspired Italian restaurant, on New York’s Upper East Side and La Fonda Del Sol, a Spanish restaurant in Midtown. DeChellis’ wide range of cooking styles and infectious love for cooking led him to appearances on major network television shows, including Iron Chef.
After opening Michelin recommended Niko in SoHo, DeChellis spent 5 years as Chief Culinary Director for celebrity chef Rocco DiSpirito’s Flavorworks.
Donna and Josh had long admired one another’s work, so when Donna called Josh for a chef recommendation in October 2015 and found him with some spare time while preparing his own project, they decided to take advantage of the moment to work together at Alimentari. “I’ve been a huge fan of Josh and his food, and have always wanted to collaborate on a project with him,” says Donna. The collaboration has been great fun for both as they work together to bring the next chef into Donna’s renowned kitchen.
Head Baker, Sheena Otto
Sheena Otto joined the team as Head Baker during the summer of 2016. Proficient in recipe development, she will be expanding the bread program for the entire il Buco restaurant group. Sheena has extensive knowledge of both yeasted and specialty breads, as well as viennoiserie and is a member of the Bread Baker’s Guild of America. Before joining the il Buco Alimentari team Sheena got her start at the iconic Amy’s bread, moved on to implement the bread program at two-Michelin star Atera, and was Sous Chef of Bien Cuit bakery in Brooklyn. In addition to the il Buco classic ciabatta, foccaccio fino and filone, Sheena focuses on developing whole grain and sourdough breads, with items such as the Buckwheat loaf and a Seeded Multigrain already added to the Alimentari’s offering.
Executive Pastry Chef, Robert Bryant
A graduate of the Institute of Culinary Education, Robert Bryant joins the team as Executive Pastry Chef overseeing dessert production for both of the restaurants as well as sweets for our Alimentari market. Robert has worked in both catering and fine dining establishments, such as The Standard Grill, Rouge Tomate and Craft New York. Robert incorporates seasonal fruits and flavors into his recipes, and will bring renewed focus to our house made gelato and sorbet.
Our private dining room, the Loft at il Buco Alimentari, sits above the main dining room separated by an atrium from which is suspended an enormous chandelier by lighting genius, Warren Muller. A marble drink rail surrounds the atrium where guests can look out onto a resplendent roof garden. The décor combines warm antique Italian furnishings with wood and steel tables made from the original ceiling beams. The Loft can accommodate up to 60 guests for a seated dinner or 80 guests for a standing reception. The Loft is available for ala carte dining as well for breakfast, lunch and dinner private events.
We also offer our rustic Farm Table, which can accommodate large groups for a family style dinner for up to 16 guests. We offer seatings at 6pm, 6:30pm, 9pm or 9:30pm and reservations are accepted two weeks in advance.
Full Facility Buyouts are also available for your next art opening, wedding reception, company event or for movie shoots and commercials.
Menus are custom designed with a family style format. Cocktail hours with passed hors d’oeuvres pre-empt a variety of sit down dinners. Appetizers are often shared around the table, followed by a simple pasta tasting, and entrees such as whole sea bass roasted under sea salt, or rotisserie roasted short ribs, porchetta or Label Rouge chickens. Housemade gelato tastings parade out on wooden boards in overflowing tavern glasses along with other assorted desserts.
Gabriella Knoll, Director of Events
Click HERE to Submit a Private Dining Inquiry
Review: “A Map of Your Taste Buds”
February 2012 Diner's Journal: “Five Dishes”
February 2012 Diner's Journal: “Selling Its Own Salumi”
January 2012 Gingerbread House Building with Pastry Chef Genevieve Meli
TAKE-OUT AND CATERING MENU
ALIMENTARI SHOPPING LIST
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 7am, 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.
Join us at 7am during the week and 9am on the weekends in our caffeteria for La Colombe's organic Atelier blend espresso or cappuccino and a selection of drip coffees and organic teas. Sample one of the housemade pastries such as classic Italian bomboloni, or a chocolate, white chocolate or plain brioche from baker Kamel Saci, served Italian style with housemade granita or filled with fresh cream or gelato. Or try any of the sumptuous cakes, pastries or cookies. Don't miss the midday pizza bianca with thin sliced mortadella or salumi rosso after 11am, or the 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.
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. Lunch is served all day at café tables spotted throughout the alimentari.
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 consulting chef Christopher Lee (Chez Panisse and 'Eccolo, Berkeley, CA) and 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.
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 Genevieve Meli. Our flavor's change weekly with options such as salted caramel, chocolate-peperoncino and meyer lemon, as well as a selection of seasonal fruit sorbets. Traditional granita with fresh brioche is also served beginning in the morning at the alimentari coffee bar with flavors such as: espresso with panna, almond and local strawberry. French doors open with the warm weather for direct access to the gelato counter!
We are thrilled to finally have a home for the original il Buco product line, consisting of our selection of olive oil, vinegar and sea salts from Italy. We are now able to offer our clients the opportunity to use these products daily and to expand the line here with our selections from all over Italy as well as local producers. Oils and vinegars are now available for refill from stainless steel "sansone" behind alimentari counter making them a staple product of the daily kitchen.
Other products: Pugliese tomatoes, jams, conserved veggies, mostardas, olives and olive pastes, anchovies, tuna, colatura and more, both imported and produced locally using artisan methods.
53 Great Jones Street New York
tel +1 (212) 837-2622
Mon - Thursday
7:00 am - 12:00 am Friday
7:00 am - 1:00 am Saturday
9:00 am - 1:00 am Sunday
9:00 am - 11:00 pm
Mon - Thursday
5:30 pm - 11:00 pm Friday
5:30 pm - 12:00 am Saturday
5:30 pm - 12:00 am Sunday
5:30 pm - 11:00 pm
Monday - Thursday
12:00 pm - 3:00 pm Friday
12:00 pm - 3:00 pm
11:00 am - 3:00 pm Sunday
11:00 am - 3:00 pm