The newest outpost of Chef Rob Gentile’s mini-empire of restaurants only recently started serving brunch, and for that we are grateful. Brunch here is one that you can actually make reservations for rather than impatiently waiting in a hanger-inducing lineup. Go for the Barbabuca, a heady blend of beet-infused Grey Goose vodka, Carpano Classico, apricot, raspberry, lemon, and olive oil. As for eats, this is brunch beyond the basics, which includes the likes of the bombolone: grilled mortadella and soppressata, mascarpone, salsa verde, and an egg all in a pressed Italian donut.

Sleek modern furnishings, including a mix of tables and high-tops, populate the 90-seat dining room. A semi-private room can accommodate parties of 12, while half a dozen seats at the chef’s rail face directly into the open kitchen.

The restaurant opens early with a daily display of cornetti and bombolone at the bar, and short, strong espressos dominate until the lunch crowd streams in looking for something stiffer – like the Bar Ba Buca ($16), a black pepper and olive oil garnished cocktail blended with beet-infused Grey Goose, sweet vermouth, apricot purée, raspberry shrub and citrus.

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4 years ago
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OK experience – mains were fresh and flavorful. Service was attentive. Desserts, however, were where Buca falls off the wagon. Apple tart was ice cold and slimy with no crust or flavor. Chocolate hazelnut was like mud – too dense, weighed down your stomach like a rock. Will not return, because who wants to finish a meal like that?
9 years ago

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Buca Yorkville

Buca Yorkville

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