Barbuto has crossed the East River. Carrying on the spirit of the original West Village location, Barbuto Brooklyn brings James Beard Award-winning Chef Jonathan Waxman’s signature California-Italian cuisine to the Brooklyn waterfront The menu features beloved classics such as the JW Chicken with Salsa Verde, Kale Salad, and JW Gnocchi alongside simple & seasonal dishes inspired by the waterfront. We look forward to welcoming you soon.
Jonathan Waxman, a native Californian, grew up in a family that celebrated the culinary arts. After earning the Grand Diplôme from La Varenne in Paris, he worked at Domaine Chandon and alongside Alice Waters at Chez Panisse. In 1979, he became executive chef at Michael’s in Santa Monica, helping shape California cuisine. He brought his talent to New York in 1984 with the opening of the iconic Jams.
Today, Waxman is chef/owner of Barbuto in Manhattan’s West Village and Barbuto Brooklyn at 1 Hotel Brooklyn Bridge, as well as Jams at 1 Hotel Central Park. A James Beard Award winner (Best Chef: NYC, 2016), he has appeared on Top Chef Masters, Top Chef, and MasterChef. He supports causes including Alex’s Lemonade Stand Foundation and Citymeals on Wheels, and is the author of The Barbuto Cookbook, A Great American Cook, and Italian, My Way.
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Thoughtfully designed with custom-crafted tables and expansive floor-to-ceiling windows that flood the dining room with natural light and frame the energy of Brooklyn. Perfect for intimate gatherings or large receptions, the restaurant features customized food and beverage menus highlighting Barbuto’s signature market-driven fare. From start to finish, our team ensures every detail is seamlessly executed, creating an unforgettable experience.
Driven by Chef Jonathan Waxman’s signature approach to seasonal cooking, Barbuto Brooklyn brings together Italian-inspired cuisine with the relaxed spirit of California. The menu highlights simple, ingredient-driven dishes, from handmade pastas and vibrant salads to wood-fired favorites and Waxman’s iconic roast chicken, celebrating unfussy flavors, generous hospitality, and the energy of Brooklyn’s waterfront.
Come hang with us at Barbuto Garden, our open-air spot for pizzas and bites, seasonal cocktails, cold beer, and easy conversation. With communal tables, good music, and a relaxed downtown energy, it’s the kind of place made for lingering a little longer.
Supporting local farmers and growers is essential to our sustainability efforts. Our purveyors provide us with the freshest, ethically sourced ingredients to ensure a mindful dining experience.
Garden-to-Table Produce
Farmers across the tri-state area provide us quality produce so that you can savor the flavors of the season and we can work to preserve the beauty and bounty of nature.
Norwich Meadow Farms Eckerton Hill Farms
Responsibly Sourced
Our meat, fish, and seafood partners are committed to growing and sourcing the best products with minimal environmental footprint.
Pat LaFrieda Bell & Evans Dock to Dish Aquabest The Only Caviar
Seed Oil Free
Our kitchen is proudly seed oil-free across all frying and high-heat cooking. We use olive oil and consciously sourced oils from Zero Acre Farms.
ketel one vodka, st. germain, basil, cucumber, mint 22
Wines by the Glass
wines and vintages are subject to change, based upon availability. Bottle list available upon request.
FIZZ
CA'FURLAN PROSECCO nv
glera, veneto, italy 20/95
PERRIER-JOUET 'BLANSON ROSE' nv
pinot noir, chardonnay, pinot meunier, champagne, france 45/220
PIPER-HEIDSIECK 'CUVEE BRUT' nv
chardonnay, pinot noir, pinot meunier, champagne, france 35/170
LUCCI nv
lambrusco, regianno, italy 20/95
BIANCO
PIO CESARE GAVI DI GAVI 2024
cortese, piedmont, italy 22/105
TERLATO 2024
pinot grigio, friuli, italy 25/120
TWOMEY 2024
sauvignon blanc, california 25/120
WHITECLIFF VINEYARDS 2025
chardonnay, hudson valley, ny 22/105
ROSATO/MACERATO
SAINTE MARGUERITE 'SYMPHONY ROSE' 2022
grenache, cincault, rolle, cotes de provence, france 22/105
CHATEAU MIRAVAL 2024
cinsault, rolle, syrah, cotes de provence, france 24/110
OVUM 'BIG SALT' 2024
pinot gris, muscat, gewurztraminer (ORANGE) 20/95
ROSSO
PIO CESARE BARBERA d'ALBA 2023
barbera, piedmont, italy 22/105
CLOUDLINE 2024
pinot noir, willamette valley, or 24/115
SINEGAL 'DETAILS' 2022
cabernet sauvignon, california 20/95
BIONDI-SANTI 'SASSOALLORO' 2023
sangiovese, maremma, italy 22/105
PEPE YLLERA 2021
tempranillo, cabernet sauvignon, merlot, ribera del duero, spain 20/95
FRANCO AMOROSO BAROLO 2021
nebbiolo, piedmont, italy 30/140
BIRRA
Lagunitas
california, IPA (6.2%) 13
Heineken 0.0
netherlands, pale lager (NA) 13
Peroni
italy, pale lager (5.1%) 13
Birra Moretti
italy, pale lager (4.6%) 13
Brooklyn
brooklyn brewery, pilsner (5.0%) 13
Barbuto
Barbuto supports organic, local, and sustainable practices.
wines and vintages subject to change based upon availability
For parties of 6 or more, a 20% suggested gratuity will be added.
This is not mandatory and at guest's discretion.
consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food illnessour kitchen is proudly seed oil-free across all frying and high-heat applications. Consciously sourced from Zero Acre Farms. for parties of 6 or more, a 20% suggested gratuity will be added - this is not mandatory and at guest's discretion please note that for parties of 6 or more, a maximum of three payment methods are accepted per check
8 oz patty, val d'Aosta fontina, jalapeno aioli, arugula, crispy guanciale in brioche bun (NF) 28 served with shoestring potatoes | avocado +6, uovo +6
consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food illnessour kitchen is proudly seed oil-free across all frying and high-heat applications. Consciously sourced from Zero Acre Farms. for parties of 6 or more, a 20% suggested gratuity will be added - this is not mandatory and at guest's discretion please note that for parties of 6 or more, a maximum of three payment methods are accepted per check
consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food illness our kitchen is proudly seed oil-free across all frying and high-heat applications. Consciously sourced from Zero Acre Farms. for parties of 6 or more, a 20% suggested gratuity will be added - this is not mandatory and at guest's discretion please note that for parties of 6 or more, a maximum of three payment methods are accepted per check
*tree nuts consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food illness for parties of 6 or more, a 20% suggested gratuity will be added - this is not mandatory and at guest's discretion please note that for parties of 6 or more, a maximum of three payment methods are accepted per check
MENU
PANE e OLIO
focaccia, breadsticks(V, DF) 9
OLIVES
kalamata, castelvetrano, taggiasca(V, GF, DF) 9
NOCI ARROSTO
almonds, hazelnuts & walnuts (V, GF, DF) 9
SPUNTINI
focaccia, olive and noci (V, DF) 24
ANTIPASTI
CALAMARI FRITTI
montauk royal red shrimp, montauk squid, saffron aioli (GF, DF, NF) 23
DAILY OYSTERS
east coast oysters, chili mint vinaigrette, mignonette (GF, NF, SC) half dozen- 26|one dozen- 48
consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food illnessour kitchen is proudly seed oil-free across all frying and high-heat applications. Consciously sourced from Zero Acre Farms. for parties of 6 or more, a 20% suggested gratuity will be added - this is not mandatory and at guest's discretion please note that for parties of 6 or more, a maximum of three payment methods are accepted per check
consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food illness our kitchen is proudly seed oil-free across all frying and high-heat applications. Consciously sourced from Zero Acre Farms. A 20% suggested gratuity will be added - this is not mandatory and at guest's discretion please note that for parties of 6 or more, a maximum of three payment methods are accepted per check
consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food illness our kitchen is proudly seed oil-free across all frying and high-heat applications. Consciously sourced from Zero Acre Farms. A 20% suggested gratuity will be added - this is not mandatory and at guest's discretionplease note that for parties of 6 or more, a maximum of three payment methods are accepted per check
Welcome to Mission, a membership program that does good for people and the planet and invites you to do the same. From thoughtful perks to meaningful donations, Mission makes every stay with us more personal—and more impactful. It starts the moment you join, when we'll plant a tree in your honor.
