When a craving for pasta hits, no run-of-the-mill red sauce will do-we want bold, flavorful dishes that are both soothing and dynamic, rustic yet inventive. It's a tall order, one that is always filled at Il Buco Alimentari andamp; Vineria in downtown Manhattan.The year-old market and restaurant has quickly become one of the city's most desirable tables, thanks in large part to chef Justin Smillie's peerless pastas: swarthy squid-ink strands tossed with rich salt cod confit and crisp fennel; cool, creamy sea urchin paired with al dente spaghetti and hot pepperoncini (at right). Whether it's the rabbit lasagnette with homemade pasta kerchiefs or a textbook Roman cacio e pepe, these pastas comfort and thrill with every bite.
Il Buco Alimentari andamp; Vineria
53 Great Jones Street
New York, New York
212/837-2622
See the recipe for Squid Ink Pasta with Salted Cod Confit »
See the recipe for Chilled Sea Urchin and Farro Pasta »
 |  |