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Il Buco Alimentari e Vineria


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#16 Sneakeater

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Posted 16 February 2012 - 08:09 PM

Obviously I am biased, but even if your talking about best (or one of the best) in category, how does this place have better cooked food, a superior wine program and more interesting cheese and salume than SD26?


But SD26 doesn't make you feel like you're eating in Italy.
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#17 Wilfrid

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Posted 16 February 2012 - 08:22 PM

This does.



#18 Sneakeater

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Posted 16 February 2012 - 08:23 PM

THREE STARS!
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#19 Wilfrid

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Posted 16 February 2012 - 08:27 PM

Yes. Billy Cotton, Russ Conway and Ted Rodgers. :lmfao:

#20 Wilfrid

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Posted 16 February 2012 - 08:37 PM

Serious question (of course). This joint has a vaunted porchetta sandwich. Other than Sarah Jenkins' place, anyone know any other good porchetta sandwiches in Manhattan?

#21 Adrian

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Posted 16 February 2012 - 08:45 PM

Serious question (of course). This joint has a vaunted porchetta sandwich. Other than Sarah Jenkins' place, anyone know any other good porchetta sandwiches in Manhattan?


Not that I'm a porcetta expert, but Salumeria Rosi has a decent one in a different style (thin sliced).

I think you need to interpret what I'm saying in a reasonable way.


#22 Lippy

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Posted 16 February 2012 - 08:51 PM


Serious question (of course). This joint has a vaunted porchetta sandwich. Other than Sarah Jenkins' place, anyone know any other good porchetta sandwiches in Manhattan?


Not that I'm a porcetta expert, but Salumeria Rosi has a decent one in a different style (thin sliced).

Eataly, too.

#23 Orik

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Posted 17 February 2012 - 04:10 AM

Buon Italia three, if they feel like it.

I kind of understand from the review that they cure their own raw ham, is that true?
I never said that

#24 Wilfrid

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Posted 17 February 2012 - 01:32 PM

That was my impression too. I wonder if it's accurate.

#25 robert40

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Posted 17 February 2012 - 01:55 PM

That was my impression too. I wonder if it's accurate.

Appears so from this story.
http://www.bonappeti...am-history.html

#26 Sneakeater

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Posted 17 February 2012 - 03:55 PM

That's certainly their claim.

Which raises the question: how much credit do you give places for doing things like that in-house? I'd say some -- but not three stars for what otherwise would be a borderline one/two.
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#27 oakapple

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Posted 17 February 2012 - 04:05 PM

That's certainly their claim.

Which raises the question: how much credit do you give places for doing thins like that in-house? I'd say some -- but not three stars for what otherwise would be a borderline one/two.

Well, I would be more interested in the quality of the product than with where they got it from. I also wonder about the culinary significance of cold sliced meats, no matter how ethereal.
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#28 Wilfrid

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Posted 17 February 2012 - 04:08 PM

Christopher Lee "breaking down a pig".

Talk, dammit, or you'll never see your piglets again!


#29 Sneakeater

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Posted 17 February 2012 - 04:18 PM

And that pig is gonna STAY broken.

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(I'm going to keep making this tiresome joke as long as there's a Chef Christopher Lee)
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#30 Orik

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Posted 17 February 2012 - 05:56 PM

I also wonder about the culinary significance of cold sliced meats, no matter how ethereal.


Whoa.
I never said that