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.
Gratuities will not be distributed to supplemental workers employed by an outside agency. These third-party supplemental workers will be compensated by the agency for whom they work, and neither they, nor the agency will receive any portion of the gratuity.
Cocktails
Gratuities will not be distributed to supplemental workers employed by an outside agency. These third-party supplemental workers will be compensated by the agency for whom they work, and neither they, nor the agency will receive any portion of the gratuity.
JW MARGARITA
Código Reposado, House Combier, Lime juice 24
1919
Aperol, Grapefruit, Ca'Fulan Prosecco, Fever-Tree club soda 24
Grey Goose vodka, Rosemary Syrup, Lemon Juice, Fever-Tree club soda 24
JW NEGRONI
Monkey 47 gin, Campari, Punt e Mes, orange bitters 24
TEMPESTOSO
Mount Gay Black Barrel , Ginger Syrup, Lime juice, Fever-Tree ginger beer 24
Brunch-Inspired Cocktails
Gratuities will not be distributed to supplemental workers employed by an outside agency. These third-party supplemental workers will be compensated by the agency for whom they work, and neither they, nor the agency will receive any portion of the gratuity.
Seasonal Mimosa
Ca'Furlan Prosecco, Orange juice (SC) 22
Brooklyn Bloody Mary
Ketel One, Spicy Filthy bloody mary mix, traditional accoutrements (SC) 22
Beer
100mi - Sourced within 100 Miles Gratuities will not be distributed to supplemental workers employed by an outside agency. These third-party supplemental workers will be compensated by the agency for whom they work, and neither they, nor the agency will receive any portion of the gratuity.
Lagunitas
California , IPA 12
Peroni
Italy, Lager 12
Moretti
Italy, Pale Lager 12
Brooklyn Brewery
Brooklyn, Pilsner 12
Heineken 0.0
can, non-alcoholic 12
Seasonal Cocktails
Gratuities will not be distributed to supplemental workers employed by an outside agency. These third-party supplemental workers will be compensated by the agency for whom they work, and neither they, nor the agency will receive any portion of the gratuity.
1 Hotel single barrel, amaretto, orange oleo, orange, lemon (SC)22
FRESCA VITA
Ketel one vodka, st. germain, basil, cucumber, mint (SC)22
Wines by the Glass
wines and vintages are subject to change, based upon availability. bottle list available upon request Gratuities will not be distributed to supplemental workers employed by an outside agency. These third-party supplemental workers will be compensated by the agency for whom they work, and neither they, nor the agency will receive any portion of the gratuity.
Prosecco - Ca'Furlan
Veneto, Italy. Sustainable. 20/95
Mirabelle Brut Rosé
California,Napa 25/120
Champagne - Piper Heidsieck
Champagne,France 35/170
Gavi di Gavi - Pio Cesare
Piedmont, Italy. 22/105
Etna Bianco - Tornatore
Sicily, Italy. 20/95
Pinot Grigio - Terlato
Friuli,Italy. 25/120
Sauvignon Blanc - Twomey
Sonoma County, California. 24/115
Rose - Symphonie
Cotes de Provence, France. 22/105
Cabernet Sauvignon - Sinegal
Sonoma,California. 24/115
Barbera D'Alba - Pio Cesare
Piedmont, Italy. 22/105
Pinot Noir - Cloudline
Willamette Valley, Oregon . 24/115
Barolo - Franco Amoroso
Piedmont, Italy. 30/140
Tempranillo - Pepe Yllera
Ribera del Duero, Spain. 20/95
Bottle List Available Upon Request
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.
Reservations are recommended; walk-ins are accepted based on availability. Applicable taxes and a suggested 20% service charge will be added for parties of 6 or more. Se agregarán impuestos aplicables y un cargo por servicio del 20% a todos los actas. Taks ki aplikab ak yon chaj sèvis 20% yo pral ajoute nan tout chèk yo. *Consuming raw or under cooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of food-borne illness.
* 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
*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
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.
