Chef Ignacio Mattos grew up in his Italian grandmother's kitchen on the family farm, and those origins flavor a menu that celebrates both authentic Italian cuisine and local agriculture—Anson Mills polenta and Chatham cod share space with Umbrian chickpeas and Trapanese sea salt, and a wonderful array of house-made salumi, from coppa to lardo. The dining room, often mistaken for an antique shop, is all rustic warmth and conviviality, and the wine cellar is available for private events. The wine list, by the way, is extensive and serious, and they've recently introduced Il Buco Alimentare, a retail line of imported Italian foodstuffs.
(212) 533 - 1932
47 Bond Street