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Il Buco Alimentari & Vineria Brunch

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Last weekend couldn’t have been more athletic. We were borderline annoying, going from Urban Mudder on Saturday to a long marathon training run on Sunday morning. By Sunday mid-day, my body was pissed off. Everything hurt, and I needed a pastry.


Restaurant Week came at a perfect time, and we set off for a special “pranzo” at Il Buco Alimentari with our friends to feed our aching bods.


The restaurant could not have been more aesthetically pleasing when we walked in. Large farm-style wooden tables were juxtaposed against exposed brick walls, interesting light fixtures, tiled accents and a flood of light from ceiling windows. The front section of the restaurant is a mini market, a set up that reminded me of my time spent in Italy. It’s unassuming until you sit down and eat.


We started our meal by ordering the pastry basket, which included a lot of fancy Italian baked goods with a variety of chocolate and jam fillings.

IMG_5166 It took incredible self constraint not to house the whole basket. IMG_5164

I also ordered my usual latte, which didn’t disappoint. In fact, it was so good that I ordered a second before our meal had arrived.


The waiter encouraged us to try the fried rabbit with black pepper, honey, and lemon as another starter. I prefer my rabbits in chocolate Easter form, so I was hesitant to give this a try. It was like fried chicken on crack. Seriously, this crispy rabbit was out of this world..we couldn’t get over it.


We knew that we wanted the ricotta immediately, without knowing what kohlrabi or black trumpets tasted like. Topped with toasted hazelnuts, this dish was light and divine.


We also couldn’t resist the crispy artichokes with preserved lemon, which they nailed as a starter. The artichokes were fried to a  delicious crisp, and as a sucker for any slightly burnt veg, this was right up my alley.


Christine ordered the salsiccia e uova (sausage and egg) panini with housemade sausage, fried egg, and aged cheddar for her main. She likened this to a fancy version of a sausage, egg, and cheese and really liked the thick Italian sausage links that were used over a traditional patty. The only downside was that this dish was a little messy for a sandwich, and Christine resorted to a fork and knife to secure a perfect bite.



Paul ordered the porchetta e uova panini with organic eggs, salsa verde, mustard green, and toasted filone. I have to admit, I’m not usually a fan of porchetta because of the fatty meat, but I thought this was a delicious breakfast sandwich. We were so full at this point I had trouble stomaching more than a bite, but I would definitely order this again.

IMG_5231 Il Buco also sent out a side of seasonal greens with anchovy, breadcrumb, and lemon. It was a tad bitter for my liking, but the breadcrumbs were a really nice addition to an otherwise standard side.IMG_5227

Let’s talk for a moment about this perfectly cooked pasta carbonara with bucatini, pancetta, and black pepper, which I ordered as my main like a fatty. (Athletic weekend..don’t judge, remember?) This is only available at brunch, which makes it even more special. I’m typically against lunch brunch, but the egg in the sauce made this a worthwhile exception. It was a shining star of my meal.

    IMG_5203 Jordan ordered the frittata with spigarello and caramelized onion for his main. It was standard for a frittata, but the presentation was beautiful and he said the grated Parmesan really added to the bite. I thought the “slice” serving was unique and well executed.IMG_5237

We were sad to turn down desserts, but I was close to physically immobile. Everything was so good that we completely over ate, but it was well worth the food coma that lasted all day!


The Bitches say: A-. It didn’t take any photo doctoring to capture the beauty of Il Buco’s brunch dishes. They were unique, delicious, and preserved true Italian cooking. Brunch here is an absolute treat.

Il Buco Alimentari & Vineria
53 Great Jones St
(212) 837-2622

Il Buco Alimentari & Vineria serves brunch on Saturdays and Sundays from 11 a.m. to 4 p.m.

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