The Art of Summer Dining, According to Jonathan Waxman

There’s a certain magic to summer dining in New York. Afternoons stretch longer along the waterfront, spritzes arrive ice-cold, rosé lingers through golden hour, and meals stretch effortlessly into the evening. This season, Barbuto Brooklyn at 1 Hotel Brooklyn Bridge introduces Barbuto Garden, a vibrant open-air destination designed for leisurely afternoons, sunset aperitivos, and relaxed waterfront gatherings.

A pioneer of California cuisine and James Beard Award winner, Waxman has spent decades shaping the way Americans eat, from his early days at Chez Panisse alongside Alice Waters to opening iconic restaurants like Jams and the original Barbuto in Manhattan’s West Village. His approach has always centered around ingredient-driven cooking that feels unfussy, vibrant, and deeply connected to seasonality. At Barbuto Brooklyn, that philosophy carries across the East 
River with signature dishes like the JW Chicken, handmade pastas, and grilled market vegetables, all rooted in simple preparations that let peak-season ingredients shine.

As summer settles into the city, Waxman reflects on the ingredients he waits for all year, the joy of gathering outdoors, and why the best summer meals are often the simplest ones shared around the grill with family, friends, and a crisp glass of rosé in hand.
 

On the Waterfront with Chef Jonathan Waxman

Summer has a way of shaping how we eat, often lighter, more spontaneous, and meant to be shared. How does the season influence your approach at Barbuto Brooklyn?

I love the transition from spring to summer. The first little tomatoes of the season are always the signal that summer has arrived, and then suddenly you have zucchini, eggplant, heirloom tomatoes, all this incredible produce. For me, summer is really about gathering people together outside, grilling vegetables over fire, and serving food that feels simple, fresh, and meant to be shared.

Barbuto Garden feels like a defining part of summer this year. What makes the outdoor experience so special, and how does it shape the way guests eat and connect?

Honestly, I feel incredibly lucky. We have this beautiful garden space overlooking the Brooklyn Bridge, Lower Manhattan, and the East River, and there’s just something magical about being outside in New York during the summer. It naturally changes the rhythm of the meal where people tend to slow down, stay longer, and connect differently when they’re dining outdoors.

The beverage program is such a big part of Barbuto Garden, from spritzes to rotating taps. Is there a drink you’d recommend for a perfect summer evening outdoors?

Rosé 100%. There’s really nothing better than a crisp rosé outside on a summer evening but I’d also never say no to a really good margarita.

Your cuisine has always celebrated simplicity and seasonal ingredients. What flavors or dishes feel most essential to you during the summer months?

Summer is all about ingredients at their peak. I love soft shell crabs grilled simply over fire instead of fried, and salmon season is one of my favorite times of year. When the ingredients are that good, you don’t need to do much. A little olive oil, salt, fire, and great produce is really all you need.

There is an art to summer hosting, with meals that stretch into golden hour and dishes made for passing around the table. How do you design a menu that supports that kind of gathering?

Summer meals should unfold slowly. I love when people gather around the grill with a cocktail while food cooks in front of them. Maybe it starts with grilled bread topped with fresh ricotta and tomatoes, then passes into little skewers, shrimp, chicken, steak, or even a chilled gazpacho. Eventually everyone settles at the table for salads and a few larger shared dishes. It’s relaxed, social, and feels more like an experience than a formal dinner.

For those looking to bring a bit of Barbuto into their own summer gatherings, what is one dish or approach you would recommend that captures the spirit of the restaurant at home?

My advice is always to grill everything. Grill the zucchini, onions, tomatoes, even strawberries or watermelon. One of my favorite things is taking grilled vegetables, chopping them up, tossing them with olive oil and salt, and serving them family-style in a big bowl outdoors. It’s simple, but there’s really nothing better than that in the summertime.