Buca Osteria & Bar

Rank: #11 "Chef Rob Gentile’s idea for this third iteration of Buca Osteria & Bar was to apply his much-admired customary culinary approach (part traditional, part iconoclastic) to the underexplored realm of coastal Italian cooking. And while sustainably harvested fish and seafood remain the culinary raison d’être, the approach has over the years become less doctrinaire. If you fancy prime rib with truffle-infused brown butter or duck egg bigoli with duck offal ragù, no problem."