Barbuzzo on 6abc

Barbuzzo was on 6abc this morning! If you missed it check out the video below...

Preserved Meyer Lemons

Meyer Lemons just came in season and Marcie has been in the kitchen preserving them to use on our upcoming Fall menu! To preserve the lemons she cuts them into eighths and then combines them into a mason jar with salt, lemon juice, a cinnamon stick, peppercorns, and a bay leaf. After a month or two the preserved lemons will be ready to use in our dishes! The peel will become part of the Sardines Portuguesa and the Fregola with preserved lemon & oregano oil. The rest will be used for marinades on dishes like our Wood Roasted Murray's Chicken. Delicious! (And they look pretty beautiful in the jars!)

Barbuzzo on Good Day Philadelphia

We were featured this morning on Good Day Philadelphia! Marcie cooked up some Sunday Supper Pork Ragu over Pacherri, one of our most popular dishes! Check it out and try some for yourself soon!

Salted Caramel Budino Madness!

Our Salted Caramel Budino with a dark chocolate crust, vanilla bean caramel and sea salt is one of the most delicious things we've ever eaten. And a lot of people agree...we've been making this dessert non-stop and can barely keep it in the kitchen! The finished product is above and the delicious budino-making process is shown below...stop in soon and try a budino (or two!)

 

Coo-Coo for Caserecce!

Making pasta is crazy! Look how fast this machine cranks it out--eat it now! Caserecce with squash, ricotta & a little bit of chile for a kick!

Restaurant Week at Barbuzzo! September 12-17 & 19-24

pacherri with sunday supper pork ragu, escarole, burrata & basil
 

It's our very first Restaurant Week at Barbuzzo!

Make your reservations for September 12-17 and 19-24

FIRST COURSE

CHICKEN LIVER CROSTINI 

lancaster chicken livers & foie gras mousse, peach-pepper jam, salted pistachio 

BOQUERONES MONTADITOS 

spanish white anchovies, heirloom tomato, shaved celery heart, bottarga

FAVA CROSTINI

fava beans, pecorino, mint & preserved meyer lemon

SECOND COURSE

SHEEP'S MILK RICOTTA

with fresh figs, extra virgin olive oil, vin cotto, herbs & sea salt

ROASTED BEETS

with goat cheese, orange, pistachio pesto, bright lights chard

PAN SEARED GNOCCHI

with smoked corn, baby tomatoes, wood roasted mushrooms & homemade truffle butter

THIRD COURSE
 PACHERRI

with sunday supper pork ragu, escarole, burrata & basil

WOOD ROASTED MURRAY'S CHICKEN (BREAST & LEG)

with almond milk-taleggio polenta, salsa verde & oven dried tomatoes

GRILLED BRONZINO

with celery-pinenut pesto, wood roasted lancaster squash, oyster mushroom fregula & lemon

SALSICCIA PIZZETTA

8 inch pizza with san marzanos, house stretched fior di latte, fennel sausage,

taggiasca olives, pecorino & arugula 

FOURTH COURSE 

MEYER LEMON TIRAMISU

with 3 springs farm caramelized peaches, limoncello cream & creme fraiche whipped cream

SALTED CARAMEL BUDINO

with dark chocolate crust, vanilla bean caramel & sea salt

AFFOGATO

vanilla bean gelato, espresso, gianduja hazelnut crumble 

Marcie Turney Executive Chef

George Sabatino Chef di Cuisine | Nikki Hill Executive Sous Chef

we proudly support local artisanal farmers

20% gratuity will be added to parties of 5 or more 

Nikki's Gnocchi!

Nikki, our sous chef extraordinaire, prepares her delicious gnocchi (with smoked corn, baby tomatoes, wood roasted mushrooms & homemade truffle butter) on a daily basis--people just can't get enough of it! Here are a few shots of the gnocchi-making process...and one of the finished product...