Time Out says
Wed Feb 24 2010
The old-world charm of well-worn communal tables, dangling copper cookware and flickering lamps may help explain why a 14-year-old restaurant is still tough to get into on a Saturday night. Seasonal produce shapes the menu of executive chef Ignacio Mattos (Chez Panisse, Spotted Pig). Dunk the warm country bread in Umbrian olive oils produced exclusively for Il Buco. You’ll have no trouble finding a wine to match your meal; Il Buco’s list is one of the city’s best.
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