Chef Justin Smillie with members of his team at the Beard House
Crispy Artichokes with Parsley and Lemon Powder
Plating artichokes in the Beard House kitchen
Ricotta, Sugar Snap Pea, and Pine Nut Granola Crostini
Pickled Sardines with Grated Radishes, Chilies, and Lime
Foie Gras Terrine, Clementine Mostarda, and Filone
Diver Scallop, Cucumber-Green Apple Granita, Trout Caviar, and Coriander
Grilled Vermont Quail with Lemon Emulsion and Pickled Ramps
Behind the scenes in the Beard House kitchen
Chef Justin Smillie happily plates his quail dish
Crispy Potato Dumplings with Morels, Asparagus, and Pecorino
Potato dumplings in the Beard House kitchen
Slow-Roasted Milk-Fed Pig with Spring Onions, Thumbelina Carrots, and English Peas
Roasted Strawberries, Pickled Rhubarb, Almond Crumble, and Basil
Dinner

Three-Star Italian

Founder Donna Lennard
Il Buco and Il Buco Alimentari & Vineria, NYC

Justin Smillie
Il Buco Alimentari & Vineria, NYC

Baker Kamel Saci
Il Buco Alimentari & Vineria, NYC

Pastry Chef Keren Weiner
Il Buco and Il Buco Alimentari & Vineria, NYC​

Sommelier/General Manager Roberto Paris
Il Buco Alimentari & Vineria, NYC

After running the celebrated Il Buco for nearly 20 years, its owners decided it was time to launch a sister restaurant. Along came Il Buco Alimentari & Vineria—and heaps of praise. The New York Times awarded the lively spot three stars and included it on its list of the best openings of 2012.

Event photos taken by Geoff Mottram.

MENU

  • Hors d’Oeuvre

    • Crispy Artichokes with Parsley and Lemon Powder
    • Ricotta, Sugar Snap Pea, and Pine Nut Granola Crostini
    • Pickled Sardines with Grated Radishes, Chilies, and Lime
    • Foie Gras Terrine, Clementine Mostarda, and Filone
    • Jagdschloss Spätburgunder Brut Rosé 2010
  • Dinner

    • Crudo
    • Diver Scallop, Cucumber-Green Apple Granita, Trout Caviar, and Coriander
    • Brüder Dr. Becker Riesling Trocken 2010
    • Quaglia
    • Grilled Vermont Quail with Lemon Emulsion and Pickled Ramps
    • Christian Venier Les Hauts de Madon Cheverny Rouge 2011
    • Gnocchi
    • Crispy Potato Dumplings with Morels, Asparagus, and Pecorino
    • Erbaluna La Bettola Barbera d’Alba 2010
    • Porcelet in Porchetta
    • Slow-Roasted Milk-Fed Pig with Spring Onions, Thumbelina Carrots, and English Peas
    • Castello di Stefanago Cabernet Sauvignon 2007
    • Dolce
    • Roasted Strawberries, Pickled Rhubarb, Almond Crumble, and Basil
    • Schloss Mülenhof Ortega Beerenauslese 1999
    • Wines generously provided by Savio Soares Selections.
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 04.09.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

January 2013

S M T W T F S
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Greenhouse Gallery Wed, 01.02.2013
 
 
 
 
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High-Voltage Cuisine Tue, 01.15.2013
 
Beard on Books Wed, 01.16.2013
 
New England Bounty Wed, 01.16.2013
 
Chicago Thu, 01.17.2013
 
Neighborhood Gem Thu, 01.17.2013
 
 
Jazz at Lincoln Center Sat, 01.19.2013
 
Richmond, VA Sat, 01.19.2013
 
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21
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26
Jackson, MS Sun, 01.20.2013
 
 
 
Black Truffle Celebration Wed, 01.23.2013
 
 
Beaver Creek, CO Fri, 01.25.2013
 
 
Love, Umbrian Style Sat, 01.26.2013
 
27
28
29
30
31
1
2
Midwinter Brunch Sun, 01.27.2013
 
Inspired New England Mon, 01.28.2013
 
Le Bec Fin’s Next Chapter Tue, 01.29.2013
 
Beard on Books Wed, 01.30.2013
 
Salmon Seduction Wed, 01.30.2013
 
Francis’s Favorites Thu, 01.31.2013
 
 
 
JBF Kitchen Cam