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
  • Call 212.627.2308 to reserve
 
 
 

February 2013

S M T W T F S
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Italian Winter Luncheon Fri, 02.01.2013
 
Bold German Cuisine Sat, 02.02.2013
 
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9
 
Dreaming of Mexico Mon, 02.04.2013
 
The Art of the Chef Tue, 02.05.2013
 
 
Nantucket Seascape Thu, 02.07.2013
 
Farmland Feast Fri, 02.08.2013
 
 
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Valentine’s Tea Sun, 02.10.2013
 
 
Mardi Gras Decadence Tue, 02.12.2013
 
 
 
 
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Beard on Books Wed, 02.20.2013
 
Savoring New Mexico Wed, 02.20.2013
 
Winter Garden Thu, 02.21.2013
 
The Cult of Napa Fri, 02.22.2013
 
Joie de Vivre Sat, 02.23.2013
 
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2
Tampa, FL Sun, 02.24.2013
 
Treasures of Abruzzo Mon, 02.25.2013
 
 
American Elegance Tue, 02.26.2013
 
Kentucky Spirit Wed, 02.27.2013
 
 
 
 
JBF Kitchen Cam