NV Bring a Great Barolo Dinner
@ il Buco Restaurant, 47 Bond Street, NYC, 8/9/2021

This Nebbiolo group (formed though the Vinous forum) had not met in almost two years due to the covid pandemic. We were finally able to get together and share some Barolo. For our first time back, we decided not to make the theme too specific. Just bring an excellent Barolo. Still, when the wines each of us were bringing were shared, they did fit nicely into 4 flights.

Il Buco on Bond Street insisted on proof of covid vaccination for each person eating inside, and we were happy to comply. All of their employees were vaccinated and masked. There was also extensive outdoor seating for those not vaccinated or who just wanted to eat outside. The food and the service were remarkable. Every dish was delicious. This is a first-rate restaurant in every way.

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Arriving at il Buco:

The place setting:

The menu:

House-baked bread and olives marinated in fennel pollen, rosemary, lemon zest:

Flight 1: Old Cappellano Barolo

Flight 2: 1985 Barolo

With the first two flights of wine, we shared these wonderful appetizers.

Bikini: Ibérico shoulder ham, fresh mozzarella, summer truffle, pan blanco:

Burrata: Maplebrook Farm's burrata, red cherries,
toasted pine nuts, aged balsamic:

Boquerones: House-cured white anchovies,
beefsteak tomato, pangrattato, 25 year sherry vinegar:

Pomodori: Heirloom tomato panzanella,
lemon cucumber, opal basil, buckwheat bread:

Cavolonero: Tuscan black kale, garlic-anchovy-lemon vinaigrette,
filone croutons, Parmigiano Reggiano:

Flight 3: 1990 Aldo Conterno Barolo

My pasta course was fresh oreccheitte with Hudson Valley lamb sausage, broccoli di cicco, and fiore di Sardo:

The other pasta course was house-made egg pasta, ricotta-filled ravioli
with summer black truffles and parmigiano-reggiano:

Flight 4: 2000+ Serralunga d'Alba

My main course was grilled Painted Hills Farms strip loin steak with fingerling potatoes,
blistered shishito peppers, and romesco (cooked rare as requested):

One other main course was cast-ironroasted Bella Bella Farm baby chicken
with eggplant puree, fresh red currants, and Taggiasca olives:

Ben is happy when he sees Flight 4:


What a great way to renew our dinners and our friendship. il Buco did a terrific job. We will definitely be coming back.

People Pix

My tasting notes posted from CellarTracker.


All original content © Ken Vastola