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Acknowledgments

Appears in
The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant

By Jonathan Waxman

Published 2020

  • About
I would like to thank my Barbuto customers. I tried to build something different, a joint that is as comfortable as your favorite shoe, as rich as your best relationship, and as fun as watching puppies romp.
The word “restaurant” comes from the French and means literally to restore one’s spirit. In that regard, I hope this book will serve the same purpose, to give everyone a little of that energy and spirit you all inject into Barbuto.
For the sourcing of ingredients, I offer a genuine thanks to the farmers, butchers, fishermen, cheesemongers, and other amazing suppliers. These invaluable people are the cornerstone of my food and are surely the reason why so many people just love Barbuto. The hidden figures, the perpetual-motion people who pick up the garbage, deliver the linen, and clean the exhaust system—thankless jobs, but totally appreciated. Of course, my managers, cooks, chefs, waiters, bussers, runners, hosts, and prep cooks, and my unsung heroes, the dishwashers.

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