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Salumi sample, Il Buco

Il Buco (New York, New York)

Along cobblestoned Bond Street, a curious assortment of international patrons quickly occupied the tables at Il Buco for lunch—the Englishman and his German friend who ran in high circles, the Vietnamese family, the French father-son team effortlessly switching between French and English, the American editors. They seemed to share nothing in common, except their appreciation of the wonderful food being served at Il Buco. With plentiful seating on the sidewalk and covered seating along the curb, Il Buco provides ample opportunity to dine al fresco and enjoy a fine Mediterranean meal.

Fork and KnifeTry This: The menu changes on a regular basis, making the most of seasonal specialties. On an early fall day, I started my midday meal with the half, but still quite generous, order of a selection of salumi—a quintet of cured meats, including outstanding prosciutto, served with freshly baked bread with extra virgin olive oil and crunchy sea salt. The main courses range from pastas to fish to chicken to some rather pricey steaks. I opted for the homemade tagliatelle with Oregon wild mushrooms and Tuscan pecorino shavings that perfectly melt into the mixture as you twirl around the long flat noodles.



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