During my visit I was treated to a Hereford 28 day - aged ribeye steak, accompanied by padron peppers, and Roast Jersey Royals, while my guest enjoyed braised Osso buco in curry, with spring carrots, courgettes, and combava. (breakingtravelnews.com)
to the slopes in the form of entrées like veal Marsala osso buco with blistered cherry tomato bacon sugo, celeriac Gruyère grits and gremolata, and sea bass with cauliflower parsnip purée. (tastingtable.com)
Levain & Shirley Sheena Otto, Executive Baker at Il Buco Alimentari in NYC: «Our livelihood depends on this fermenting puddle of flour and water, and you find yourself talking to it in the wee hours of the morning because it's the only other thing awake at that time, and... well...» (bonappetit.com)