In the News

Some recent 13th Street press from Philly.com and the Daily News

Butchery 101 with Marcie & Evan; from the Daily News // Jamonera opens; from philly.com

Jamonera is Opening!

barbuzzo: Barbuzzo on Philly.com and foobooz

 

We've had a few mentions on philly.com and foobooz recently while everyone anticipates our opening! Check out what they've been saying...

from philly.com:
from July 29th: Looking Forward to Debut of Barbuzzo
from August 24th: Restaurant Notes: Barbuzzo Gets Close;...
from August 30th: Of Popcorn, Pickles, and Pasta: Barbuzzo's Menu

And read the latest on Barbuzzo from foobooz here.

BARBUZZO: What's for Dinner?

Soon (as in just days from now) Barbuzzo will be open and serving up awesome Mediterranean-inspired dishes! You can check out what's on the menu by going to barbuzzo.com (the dinner menu is up and the rest will follow soon!) We can't wait for you to try it all--and you'll definitely want to try it all!

barbuzzo: We're Almost There!

Barbuzzo is only a week away from opening and everyone is busy with final details and finishing touches! It's all coming together, but opening a restaurant is still stressful! Marcie might be feelin' the stress a little (see drawing), but she'll pull through...she always does!

BARBUZZO: Pasta?

We have been patiently awaiting the arrival of our awesome pasta machine from Italy. Really, patiently waiting.  So, when it was delivered this week we couldn’t have been happier. That is until we realized the six brass dies that shape the pastas were missing. This is what we call crunch time, with our opening very close we can’t help but wonder…. Where are they? Every day the question gets a little more urgent, and we all lose a little more sleep.

The good news is once they arrive we are going to make the most delicious pastas we can, all in-house! So far the favorite has been our “Sunday supper pork ragu”. It starts with Barbuzzo bacon, pork shoulder, and trotters (all from our farmer!), San Marzano tomatoes and simmers lazily for up to four hours. The sauce becomes rich with porky goodness, then we shred the shoulder meat and toss it with our Paccheri, top it with cheese and call it a day. See you all soon!

BARBUZZO: We're Smokin' at Barbuzzo...

We have been going crazy with charcuterie for the past month getting ready for the opening. So far we have done house-made and either smoked, dry cured, aged, or fresh sausages.
All of our piggy parts are coming to us right from Green Meadow farms in Gap, Pa. It is the best, most delicious pork we have ever worked with!

Highlights include:

-tuscan salami w/ orange and fennel (dry cured)

-spanish chorizo (dry cured)

-soppressata w/ sumac and coriander (dry cured)

-barbuzzo pancetta

-lomo rubbed chili and cacoa

-smoked Portuguese chorico (aged)

-catalan fresh sausage w/ raisins and pine nuts

We are excited to start feeding everyone!