Walk into Barbuto on a Tuesday night and it’s basically like you’ve stepped into a loud, clattering dinner party that never ends. The air smells like wood smoke and lemon. You’re in the West Village, specifically 113 Horatio Street, and if you didn't know the history, you might just think it’s another trendy spot with high ceilings and big windows.
But it’s not. It’s a survivor.
The barbuto restaurant nyc menu is a weirdly perfect piece of culinary history. Jonathan Waxman, the chef who kinda pioneered the whole California-meets-Italy vibe in New York, has kept this menu strikingly simple for two decades. While other places are busy experimenting with foams or $200 tasting menus that take four hours, Barbuto is over here serving a piece of chicken.
Honestly, that’s the secret. It’s the confidence to be simple.
The Legend of the JW Pollo al Forno
Let’s talk about the chicken. It’s $38 now. People used to freak out about paying that for poultry, but then they eat it.
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The JW Pollo al Forno is the heart of the barbuto restaurant nyc menu. It’s an Amish bird, roasted until the skin is so crispy it crackles, then absolutely smothered in a salsa verde that’s heavy on the anchovies, capers, and garlic. It’s not a "delicate" dish. It’s a salt and herb bomb.
I’ve seen people try to recreate it at home—Waxman actually sells his cookbook at the front for $40 if you want to try—but it never tastes the same without that specific wood-burning oven. There’s a char you just can’t get in a Manhattan apartment.
- The Salsa Verde: It’s basically parsley, mint, tarragon, chives, garlic, and enough olive oil to make a doctor nervous.
- The Texture: The skin is salty and thick, while the meat stays suspiciously juicy.
If you go to Barbuto and don't order the chicken, you’re basically doing it wrong. It’s the law.
Pasta, Pizza, and the Kale Revolution
Before kale was everywhere—and I mean everywhere—there was the Insalata di Cavolo at Barbuto. It’s $22. That might seem steep for leaves, but this isn't a "health" salad. It’s a mountain of finely shredded kale tossed in a lemon-anchovy dressing with a literal snowstorm of pecorino and breadcrumbs. It’s crunchy, salty, and addictive.
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The pasta section, or Primi, changes constantly because they’re obsessed with the seasons. But you’ll usually find the JW Gnocchi. Right now, they’re doing it with heirloom squash and maitake mushrooms for $29. These aren't those heavy, leaden potato balls you get at the grocery store. They’re seared in a pan so they have a little crust, then they’re pillowy inside.
A Few Menu Staples You Should Know:
- Polpettone ($24): This is a massive, crispy beef meatball. It’s stuffed with swiss chard and served with a tomato ragu and fonduta. It’s a meal in itself.
- Hannah Pizza ($27): Named after Waxman's daughter, it’s a simple white pie with burrata, fontina, and basil oil.
- JW Patate ($14): These are the roasted potatoes. They’re smashed and fried with rosemary and pecorino. They are dangerously good.
The Vibe and the New Space
The original Barbuto was in an old garage on Washington Street. It had these massive garage doors that stayed open in the summer. When it closed in 2019 because of lease issues, the neighborhood basically went into mourning.
The new spot on Horatio is only about 300 steps away. It’s bigger. It’s got a bit more polish. But the soul is the same. The open kitchen still roars, and the service is that specific New York style of "efficient but friendly enough if you don't waste their time."
They do a killer brunch, too. If you’re there on a Sunday, look for the Pizza Uova ($26). It’s got baked eggs, bacon, and that signature salsa verde. It’s the ultimate hangover cure, mostly because of the grease-to-salt ratio.
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Dealing with the Wait
Getting a table is still a pain. Resy opens up 30 days in advance, and those spots vanish fast.
Pro tip: The bar is first-come, first-served. If you show up right when they open—usually 5:00 PM for dinner—you can usually snag a stool. You get the full barbuto restaurant nyc menu at the bar, and honestly, watching the bartenders work is better than sitting at a cramped two-top anyway.
One thing people get wrong: thinking this is a fancy "date night" spot where you whisper sweet nothings. It’s not. It’s loud. You will have to shout to be heard over the 90s hip-hop and the sound of a hundred people eating chicken.
Final Insights for Your Visit
If you’re planning a trip to Barbuto, don't overcomplicate your order. The menu is designed for sharing, but everyone wants their own chicken.
- Order the "Spuntini" ($21) if you're with a group. It’s a spread of focaccia, olives, and spicy almonds to snack on while you figure out the rest.
- Check the "Contorni" (sides). The seasonal vegetables are often better than the steaks. The roasted beets with goat cheese and pistachio are a sleeper hit.
- Save room for the Budino ($14). It’s a dark chocolate pudding with sea salt and whipped cream. It’s rich, simple, and exactly what you want after all that salt and garlic.
Basically, Barbuto is successful because it doesn't try too hard. It knows what it is: a place for high-quality, seasonal food that doesn't feel like a lecture. You’ve got the West Village energy, the legendary roast chicken, and a wine list that doesn't require a degree to understand. It’s just good.
To make the most of your night, book your reservation exactly 30 days out at midnight on Resy, and make sure at least one person at the table is willing to split the JW Potatoes with you. You’ll regret it if you don't.