We started our meal with a Salumi platter because that's how the cool kids do it. It came with some classy looking bread sticks and the following meats: prosciutto di parma, cacciatorini, and soppressata. Prosciutto is made of the cured and aged hind leg of a pig. It's the smooth and silky type of cured meat. The cacciatorini is really just a small salami with a nice rich pork taste. Soppressata is another dry cured pork sausage but not as small as the cacciatorini. It usually has larger and more visible chunks of fat and pork in it. These sausages can range from being slightly sweet to fairly hot.
And, we also got the Gnocchi stagionale with corn, cherry tomato, basil, and Parmesan. It was toasted so it had that nice charred taste. But, it was still soft and light like little pillows of dough dumplings. They could be made with a variety of ingredients like flour, eggs, or potatoes. Not only was it prepared well but it came with the best vegetables ever: corn and cherry tomatoes. The best part is that after cooking, these two vegetables become mini flavor bombs.
But, yo. The real reason I'm so excited to talk about Barbuto is because of the roasted chicken. THIS. CHICKEN. This chicken is straight out of heaven. I just had dinner but, as I am writing this post, I'm starting to feel ravenous just thinking about this work of art. I have never tasted chicken like this. Is this even chicken?! It tastes like world peace or rainbows. It's absolutely immaculate. It also comes with a little bit of salsa verde.The skin is perfectly salty and brown. The quality of the meat is just unreal. It's juicy, tender, and beautiful.
Anyways, it was a real challenge writing about that chicken. I'm going to take a break now but you should head straight to Barbuto as soon as you can.
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775 Washington St.
New York, NY 10014
Pollo al Forno
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