il Buco

47 Bond St. New York, NY 10012(212) 533-1932 • ilbuco.com

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I’m starting to feel like maybe it’s just me. Maybe I’m the problem, and all of these 4 star restaurants on Yelp really are great and my taste buds are just old and crotchety. That, or maybe the value of the star has fallen drastically against the knife in the foreign currency exchange? Well, I might’ve felt this way had it not been for the fact that the three other people who dined with me were equally underwhelmed.

Dare I say it, but I honestly think NYC Italian restaurants are more often than not, not all that. I know that’s a confusing double negative, so to clarify, they suck more than they sing. I’ve had better Italian in Westchester for Christ’s sake! Seriously. I challenge anyone to eat at Il Buco and then at The Cookery in Dobbs Ferry or Fortina in Armonk and tell me Buco is better.

L.A. also has SEVERAL Italian restaurants that blow this away. C’mon New York! WTF?!? Get your Italian shit together.

As for our meal, we started with the croquettes, which proved to be nothing I would ever recommend ordering. Not cringe-worthy however, unless you consider how much money they cost, without returning to you an ounce of joy on your investment.

The kale salad came next and was painfully overrated. It’s like no one has ever had a kale salad before on the Il Buco review thread. Please people… go to The Fat Radish on the Lower East Side or to Yardbird in Miami. Both of their kale salads puts this one to shame.

The octopus was the only thing I would actually say was great. But if you truly want your eight-legged world rocked, try Pera near Grand Central, Gato in Noho or Pearl & Ash on Bowery.

As for entrees, the penne was overpowered by the cheese, so much so that you couldn’t even taste the other ingredients in the dish, such as Brussels sprouts, which aren’t exactly an easy flavor to drown.

The rabbit pappardelle was good. But a mere shadow compared to the glowing praise it receives on the Interwebs. And the homemade sorbets for dessert were so flavorless, we couldn’t even decipher what flavors they were, basically all tasting like balls of ice.

Fortunately the service was good. And the decor is quaint. But sadly, you can’t eat either of those. Unless you’re a cannibal, I suppose. Which might bode well for you, because the servers probably have more flavor than most of the dishes.

2 teeth

Pasha

70 W 71st St. New York, NY 10023 (212) 579-8751 •  pashanewyork.com
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 I’ve been going to Pasha for years and the reason is quite simple, it’s the best Turkish in the city. Well, other than Beyoglu and Pera. But they each do different things well, so it’s kind of a draw.

Among Pasha’s bailiwicks are the octopus, so consistently tender and awesome it just barely missed my Ultimate Octopus list. Solid mezes ranging from baba ganoush to sigara boregi (feta pastry) to yaprak sarma (stuffed grape leaves). And of course entrees ranging from whole fish to kebabs and all of it is done as authentic as anything you might find in Istanbul.

Decor is touch on the expected side, painted Turkish Flag Red. But they somehow manage to charm it up with its different rooms and quaint vibe. As a result it feels nothing like its decor twin in Kips Bay, Turkish Kitchen (also red, but more expansive and less intimate).

And service as a rule among most Turkish haunts is always very friendly and accommodating. I honestly don’t think I’ve ever had a bad waiter at Pasha or any other Turkish restaurant in the city and I’ve eaten at close to a dozen. And I’m not just saying that because my Turkish wife is reading over my shoulder as I type this.

4 teeth

 

The Ultimate Taco

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Bar Taco – Westport, CT & Port Chester, NY 

Not only is their duck taco one of the best tacos ever to grace my lips with its presence, but it’s probably among the best duck dishes I’ve ever had as well. Albeit small, so you’ll need to order two or three or seven.

Truck – Bedford, NY

There is literally only one other place on Earth that has made me love fried oysters. Normally I am much more partial to the raw variety. But Truck nails it. Mostly because the batter doesn’t overwhelm the mollusk, which is truly the vital component and yet so many others fail at this. Nonetheless, Truck sticks the landing. Accompanied with farm fresh toppings and a homemade Tex-Mex tartar that sings. A close second is also their market veggie, but it depends on the season. When butternut squash is available, it’s a must.

 Pera – New York, NY

What? A Turkish Taco? Well, if the Koreans and the Japanese can muscle in on Mexico’s culinary turf, why not the Turks? And wow do they bring the muscle. And one of the most delicious preparations of lamb I’ve ever had. Granted let’s give a huge nod to the saucier because that’s the true belle of the ball.