Updated December 14th, 2021

In the beginning of 2020, Barbuto moved into a big industrial space in the part of the West Village that could be marketed as Meatpacking & the Hudson River Greenway’s armpit. The new space isn’t nearly as charming as their old spot on Washington Street (they swapped out the garage doors for wide white columns and a long bar). But the food is pretty much the same as it ever was: good Italian and American dishes sometimes cooked via open hearth.

Get at least one pasta, like the bucatini alla carbonara or toasted gnocchi pillows, and try the neighborhood’s best roast chicken topped with salsa verde. It wouldn’t be a true Barbuto experience without the extremely-chopped kale salad, so order that puppy like you’ve never had a kale salad before. (It’s dressed with the kind of restraint that makes us feel taken care of.) We’d stay away from the pizzas, as they’re reminiscent of the previously-frozen discs you’d find at an airport bar. You should know Barbuto gets pretty loud, so we wouldn’t bring anyone who is sensitive to noisy dining rooms.

photo credit: Noah Devereaux

Food Rundown

photo credit: Noah Devereaux

Pollo Al Forno

Whenever you go to Barbuto, there will be roughly half the amount of chickens as there are humans in the restaurant. And that’s because this roasted half-bird is juicy, and gets pops of acidity from the salsa verde on top. It’s a good thing to share.

photo credit: Noah Devereaux

Insalata di Cavolo

A tall hill of finely chopped kale, a ton of cheese, and very light lemon vinaigrette. We’d eat this on a weekly basis.

photo credit: Noah Devereaux

Gnocchi

The pastas change seasonally, but there’s usually gnocchi with romanesco and peas on the menu. Order it. They pan-fry the pillows so each one gets crunchy on the outside.