Barbuto

"I will literally go anywhere that angel Julianne Moore dines, and I think the readers of Deuxmoi feel the same. So you can catch me at Barbuto next week, nibbling on their smoked salmon pizza. This West Village restaurant, which recently reopened to rave reviews, has also served the likes of Andy Cohen and Bella Hadid. Its menu is not extensive, but it doesn’t really matter because everyone is basically there for one dish: the tender roast chicken with salsa verde." - Deuxmoi

"Barbuto used to be on Washington Street in a space with big garage doors that would open in the summertime. Now, the restaurant is a little further west on Horatio Street, and it's pretty much the same. So if you never made it over to the original iteration, plan a meal here. The famous chicken with salsa verde is still on the menu, and it's still something you should eat. We're also fans of the stuffed, cheesy meatballs and smoked salmon pizza that makes you feel like you're eating in Beverly Hills circa 1984. The big, industrial space is fun and lively, and reservations are actually pretty attainable." - Bryan Kim

"Chef Jonathan Waxman is offering a seven-course, family-style Feast of the Seven Fishes menu on Christmas Eve for $150 per person, from 2 to 8 p.m. The spread includes focaccia and crudite, crepes filled with caviar, fried calamari, seafood pasta, fish en brodo, and desserts like gingerbread yule log and chocolates." - Eater Staff

"After closing its original location, this favorite from Chef Jonathan Waxman reopened just a few blocks away. The feel of the space is much the same, with the likes of a humming kitchen and arched windows with views of the Hudson. On colder days, the wood-burning oven provides a focal point in what is a fairly industrial space, but one with a laid-back vibe that's helped along by confident service and a crowd of regulars.The place is rather large with tables scattered throughout and typically piled with dishes from the simplified but approachable and distinctive Italian menu. Products and technique in these dishes are strong, as may be seen in the polpetti, a crisp, hearty and delicious pork meatball appetizer, tailed by the infamous pollo al forno." - Michelin Inspector

"After closing its original location, this favorite from chef Jonathan Waxman reopened just a few blocks away. The feel of the space is much the same, with the likes of a humming kitchen and arched windows with views of the Hudson." - The MICHELIN Guide