In this second installment of Josh Ozersky‘s trip to Il Buco Alimentari & Vineria, we get a start-to-finish tour of how Chef Justin Smillie is making a “betta porchetta.” One of the most talked about dishes of the year, this sandwich requires an inordinate amount of time and care and the results are evident in every “weeping” bit.
In the first of a two-part episode produced by Underground Eats at the NY Times 3-Star gem, Il Buco Alimentari & Vineria, Josh Ozersky delves into one of Chef Justin Smillie‘s most unique and wonderful creations – the “formidable short rib”. It’s labor intensive from start-to-finish, but worth every bit of trouble as what emerges is a dish as unique as this new boîte, and worthy of every bit of praise (but wait til you get a look at Part 2: The Porchetta – come back tomorrow for that one).
Check Facebook for updates. Check Twitter. Hit refresh. We wait with baited breath for the announcement of the Outstanding in the Field line-up. Last year’s memory of the lunch at Queens Farm, with guest chef Marcus Samuelsson still lingers, and we want more.
And then, there it is, the 2012 tour, their eighth year on the road. The bus pulls up in Gotham on September 18 for two events: the first at Queens Farm, the second at that glorious rooftop at Brooklyn Grange. I get on the phone to mastermind Jim Denevan to find out more.