Cuisine:

• Italian
• Mediterranean
• Pizza

Buca Description:
Using the natural elements of a heritage building in what was a warehouse boiler room, Buca's main dining room---complete with soaring, three-story-high ceilings, exposed raw brick and iron beams---makes a dramatically hip statement. The smaller, lower-ceiling wine bar area tucked down a hallway past the glass-enclosed, cool meat curing area is more intimate and---at night---more romantic. The food is inventive, while remaining both rustic and refined. Dishes based on fresh market seasonal produce change constantly: daily menus are printed and date stamped each morning. Always included are house-cured meats, such as prosciuttini (20 week aged leg of Tamshire pork rubbed with fennel) and house-made sausages. Pastas, all fresh-made---with the exception of die-cut gragnano di Napoli spaghetti---are not at all run-of-the-mill. Farfalle is served with tender, slow-poached baby octopus, fresh Italian artichokes and chilies. Orecchiette comes with testa, a sausage made with the ears, cheek and tongue of the pig. The deep-fried (fritti) dishes---such as the pig's ears and lamb's brain---are masterful renditions of rarely seen ingredients. Thin-crust, Roman-style pizzas are another option, whether topped with the more common cherry tomato and ricotta or the unusual eight-hour Calabrese-style pork braise. Save room for the house-made desserts and gelato, including crispy cannoli rolled around dark chocolate cream. The Italian wine list has over 250 well-chosen labels and a first-rate offering of grappas. Service is attentive and friendly.


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