Barbuzzo in pictures

Get the flash player here: http://www.adobe.com/flashplayer var so = new SWFObject("http://www.db798.com/pictobrowser.swf", "PictoBrowser", "500", "560", "8", "#FFFFFF"); so.addVariable("source", "sets"); so.addVariable("names", "Barbuzzo"); so.addVariable("userName", "dlazor"); so.addVariable("userId", "16589864@N00"); so.addVariable("ids", "72157624695651305"); so.addVariable("titles", "off"); so.addVariable("displayNotes", "off"); so.addVariable("thumbAutoHide", "off"); so.addVariable("imageSize", "medium"); so.addVariable("vAlign", "mid"); so.addVariable("vertOffset", "0"); so.addVariable("colorHexVar", "FFFFFF"); so.addVariable("initialScale", "off"); so.addVariable("bgAlpha", "8"); so.write("PictoBrowser100830145933"); This Wednesday, Sept. 1, marks the official opening of Barbuzzo (110 S. 13th St.), the latest 13th Street offering (and their first to pour booze!) from Valerie Safran and Marcie Turney, who own the eateries Lolita, Bindi and Grocery, plus the boutiques Verde and Open House. Meal Ticket dropped by the space yesterday evening to snag a peek at what's in store. (We wanna talk about the food right now, so read our June post for details on the interior!) Safran and Turney were inspired to pursue a wide-ranging Mediterranean concept since there's only so much culinary room to play at their Mexican- and Indian-inspired BYOs - Turney often found herself "cooking in a box," limited by the spices, techniques and ingredients of those respective styles. Safran gives the example of cheese - they've got paneer to work with at Bindi, and a handful of queso options going at Lolita. At Barbuzzo, however, they've got multi-traditional options galore, and will be making their own fior di latte for pizzas, which'll be fired in a wood-burning oven. (They'll also be using it to roast whole Murray's chickens, meatballs and more.) We also tried tastes of their pork rinds (or "piggy popcorn," as they've taken to calling it on their blog) with horseradish aioli, and the fideuà, a rich Valencian seafood dish that's essentially upside-down noodle paella - it goes under a salamander before it's served, making the top, and not the bottom, wicked crunchy-crispy. Chef de cuisine George Sabatino and a team largely culled from Turney and Safran's other restaurants are executing a from-scratch philosophy at Barbuzzo (that's "bar," like where you have one too many, plus "buzzo," Tuscan slang for "belly"). They're making all their pastas, like the caserecce above, by hand using an in-house extruder (Pete Severino, of the Severino pasta family, has been breaking down the finer points for the kitchen). Charcuterie, too, is being handled in-house, with meats done in a portable cold smoker affectionately referred to the "Big Chief." Much of the kitchen's handiwork is currently dangling on a makeshift curing rack set up in the beer walk-in - expect to dig into chourico, lomo, soppresata, prosciutto, pancetta, saucisson sec and fennel-blessed pizza sausage on any given evening. (The fiery-looking dangling sausage you see above is nduja, a spicy spreadable salami native to Calabria.) Starting Wednesday, Barbuzzo will be open for dinner from 5 to midnight daily, with happy hour kicking off at 4. Lunch and brunch should launch a few weeks in. UPDATE [30aug10]: Check out the opening food and drink menus below. Food (click to enlarge) Drink (click to enlarge) Nick Posted 2010-08-28 12:35:49

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Barbuzzo in pictures

POSTED: Friday, August 27, 2010, 9:18 PM

Filed Under: Openings | Photos

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This Wednesday, Sept. 1, marks the official opening of Barbuzzo (110 S. 13th St.), the latest 13th Street offering (and their first to pour booze!) from Valerie Safran and Marcie Turney, who own the eateries Lolita, Bindi and Grocery, plus the boutiques Verde and Open House. Meal Ticket dropped by the space yesterday evening to snag a peek at what's in store. (We wanna talk about the food right now, so read our June post for details on the interior!) Safran and Turney were inspired to pursue a wide-ranging Mediterranean concept since there's only so much culinary room to play at their Mexican- and Indian-inspired BYOs Turney often found herself "cooking in a box," limited by the spices, techniques and ingredients of those respective styles. Safran gives the example of cheese they've got paneer to work with at Bindi, and a handful of queso options going at Lolita. At Barbuzzo, however, they've got multi-traditional options galore, and will be making their own fior di latte for pizzas, which'll be fired in a wood-burning oven. (They'll also be using it to roast whole Murray's chickens, meatballs and more.) We also tried tastes of their pork rinds (or "piggy popcorn," as they've taken to calling it on their blog) with horseradish aioli, and the fideuà, a rich Valencian seafood dish that's essentially upside-down noodle paella it goes under a salamander before it's served, making the top, and not the bottom, wicked crunchy-crispy. Chef de cuisine George Sabatino and a team largely culled from Turney and Safran's other restaurants are executing a from-scratch philosophy at Barbuzzo (that's "bar," like where you have one too many, plus "buzzo," Tuscan slang for "belly"). They're making all their pastas, like the caserecce above, by hand using an in-house extruder (Pete Severino, of the Severino pasta family, has been breaking down the finer points for the kitchen). Charcuterie, too, is being handled in-house, with meats done in a portable cold smoker affectionately referred to the "Big Chief." Much of the kitchen's handiwork is currently dangling on a makeshift curing rack set up in the beer walk-in expect to dig into chourico, lomo, soppresata, prosciutto, pancetta, saucisson sec and fennel-blessed pizza sausage on any given evening. (The fiery-looking dangling sausage you see above is nduja, a spicy spreadable salami native to Calabria.) Starting Wednesday, Barbuzzo will be open for dinner from 5 to midnight daily, with happy hour kicking off at 4. Lunch and brunch should launch a few weeks in. UPDATE [30aug10]: Check out the opening food and drink menus below.


Food (click to enlarge)	Drink (click to enlarge)

Nick

Posted 2010-08-28 12:35:49

That Nduja looks and sounds awesome.

Foobooz » Tale of the Tape: Barbuzzo

Posted 2010-08-30 13:23:07

[...] Blog [Official Site] Barbuzzo in pictures [Meal Ticket] Who’s Making Pig Popcorn on 13th Street? [Thrillist] Turney and Safran to [...]

steve jenkins

Posted 2010-08-29 01:00:53

actually nduja looks nothing like what you find in calabria. whats with all the grease?

FrannyZooey

Posted 2010-08-29 01:30:09

It takes months and months to cure...you start with TONS of fat to ensure the finished product is spreadable. That is probably really early on in the process. All the fat is casting off but it looks greasier than it really is due to the red pepper.

2010 Restaurant Week starts this Sunday :: Meal Ticket :: Food Blog :: Philadelphia City Paper

Posted 2010-09-10 10:18:23

[...] attention for this Restaurant Week is focused on the newly opened Barbuzzo (110 S. 13th St.), which we recently featured here on Meal Ticket. Right now they have some solid openings and are offering a bonus fourth course on their Restaurant [...]

Posted by Drew Lazor @ 9:18 PM Permalink | Post a comment

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