Il Buco spinoff Il Buco Alimentari e Vineria has been a NoHo smash since its late 2011 opening. The combo market-wine bar-restaurant shines with pastas, house-cured salumi, cheese plates and home-baked breads as well as generously portioned entrees from the rotisserie and wood-burning oven.
"In truth, there were a dozen little tastes that made me fall for this restaurant, which opened on Great Jones Street four months ago and has become New York’s most complete realization so far of a powerful myth: the simple and convivial spot that tastes just like Italy."
— Pete Wells, The New York Times
, Feb. 14, 2012
"Some of the most respected gastronomes in town have compared their meals at this precious little restaurant to ones they’ve enjoyed in Italy itself. If you stick to Justin Smillie’s beautifully balanced pastas (try the twirls of Southern Italian 'busiate' pasta enmeshed in anchovies, tomatoes and mint) or the ribbons of roast porchetta (best enjoyed at lunchtime stuffed inside a filone roll), that may be true."
— Adam Platt, New York
"The entrees, served on big wooden boards, tend to be huge — and heavy on fire-roasted flavors. A whole salt-crusted branzino, a very big fish cooked in the wood-fired oven, is redolent of pink pepper, seared lemon and thyme; its meaty flesh almost impossibly moist."
— Jay Cheshes, Time Out New YorkThe New York Times
: *** (excellent); Critics' pickZagat
: 4.5 food raging (very good to excellent)New York
magazine: **Time Out New York