Executive Chef: Jonathan Waxman
Cuisine: Italian / Mediterranean / Seasonal
Vibe: Casual / Lively / Glass garage doors open in nice weather :)
Location: 775 Washington Street (at West 12th Street)
Website: Barbuto

How is it possible that I’ve never eaten at Barbuto until now?! I have seriously been missing out! My first visit was just as amazing as I had hoped it would be. The food was extraordinary:  fresh, simple, beautiful.  And the glass garage doors were really cool (note to self: come back in the spring when they are open). Every single dish was fantastic, but I particularly loved the kale salad (just add cheese & breadcrumbs and suddenly kale becomes awesome), the rigatoni con patate (pasta + potato totally works — it’s one of the best pastas ever), and the pollo al forno (Chef Jonathan Waxman’s signature dish absolutely lives up to the hype). I can’t say enough great things about this place, and I urge you to check it out if you haven’t done so already. I’ll definitely be back!

Insalata di cavolo: green kale, pecorino, breadcrumbs & anchovy dressing 

Quadrello di bufala 

Fourme d’ambert

Rigatoni con patate: new potato, leek, cream & pecorino

Merluzzo en brodo di agrumi: skrei cod, fennel, citrus & fish broth 

Pollo al forno: Chef Jonathan Waxman’s chicken & salsa verde 

Linguettine alle vongole: little neck clam, jalapeño & Chardonnay 

Cavolini: Brussels sprouts, hazelnuts & sherry vinegar 

Affogato: vanilla gelato and shot of espresso

Budino al cioccolato: Italian chocolate pudding and whipped cream

King Titus American Porter


Ommegang Rare Vos


The dining room


Monument Lane

Executive Chef: Steve Dustin
Cuisine: Local / Seasonal / Sustainable
Vibe: Casual / Cozy / Neighborhood feel
Location: 103 Greenwich Avenue (at West 12th Street)
Website: Monument Lane

I always love dining at Monument Lane. The food is amazing, the service is incredibly friendly, and the atmosphere is so comfortable — it feels like an extension of my own home. During this visit I’m happy to introduce two of my favorite foodies, SaraDISH and Blynner, to Chef Steve Dustin’s fresh, seasonal menu. Dishes that I could eat over and over again: salt hake pierogies (these were insanely good — I want more right now), grilled elk striploin (I don’t usually eat lean meat, but this elk was amazing), duck confit (so tender that it fell off the bone), braised grass-fed beef brisket (I’m a sucker for good brisket), and the spaetzle (I housed this side order almost entirely by myself). So great to see Chef Steve and Josh (general manager) — these guys are the best. Many thanks for another fantastic meal!


Crispy Chickpeas  


Chickpea & Brussels Sprout amuse bouche


Salt Hake Pierogies, frisée, creme fraiche, garlic chips 


Wild Arugula, blood orange, walnut, poppyseed dressing


New Jersey Burrata, kabocha squash, red watercress & pumpkin seeds


Grilled Elk Striploin, parsnip purée, concord grape gastrique 


Smoked Bluefish Dip


Spaetzle w/ sage & brown butter


Duck Confit, navy bean ragout, escarole, cipollini onion, Aleppo pepper


Braised Grass-Fed Beef Brisket, turnips, fingerlings, rutabaga, heirloom carrots


Roasted Brussels Sprouts w/ Fuji apples


The dining room

Monument Lane