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, Garrison Price
Chef Garrison Price started his culinary career almost immediately after high school in his hometown of Chicago. From there, he spent time cooking in Portland, Oregon before moving to NYC where he honed his skills for more than four years under prestigious chef Jean-Georges Vongerichten first in Kauai, Hawaii and later as Culinary Director of Culinary Concepts. A few years later, Garrison joined Jose Andres’ ThinkFoodGroup as the Head Chef of China Poblana, traveling through Mexico to research the authentic flavors and food culture of the country. He returned to NYC to be Chef de Cuisine at the Mandarin Oriental’s Asiate, where he worked for two years.
Garrison took the helm at il Buco Alimentari & Vineria in 2016. He and the restaurant's owner, Donna Lennard, share a deep understanding of quality ingredients with a commitment to upholding their simplicity, elegance and integrity. As the Executive Chef of il Buco Alimentari & Vineria, he works closely with her to develop the restaurant’s beloved market-driven approach to Italian cuisine, while adding his own distinctive global influences. Garrison was recently a guest chef on TODAY, and he competed as a finalist for the best pasta in NYC in the Primo di New York at the James Beard House.
Private Event Information
Special Event Menus, Summer 2017
Submit event inquires here
If preferred, contact our event team directly
Gabriella Knoll, Director of Events
Lee Anne Grove,
Director of Special Events & Marketing
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 is available for a la 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.
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 Coperaco's organic 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 Sheena Otto, 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.
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 restaurant’s 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 load 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 Robert Bryant. 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!
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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
8:00 am - 11:00 pm Friday
8:00 am - 12:00 am Saturday
9:00 am - 12:00 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 - 3:30 pm Friday
12:00 pm - 3:30 pm
11:00 am - 3:30 pm Sunday
11:00 am - 3:30 pm