Accolades

  • Best of Philly: Dessert
    Philadelphia magazine
  • Nominee for Best Chef: Mid-Atlantic
    James Beard Foundation
  • Nominee for Outstanding Restauranteur
    James Beard Foundation
  • Top 50 Best Restaurants (Barbuzzo)
    Philadelphia magazine
  • ChefsFeed Winner
    One of the Best Things to Eat in Philly

My Restaurants

Where I Eat

Behind the Scenes

From My Menu

Chef George Sabatino reviews Orange-ginger glazed pork carnitas at Lolita
$$$ | Mexican
Market East
1 Review
"Slow-cooked pork shoulder served with a seasonal salsa, the best guac in the city, and housemade corn tortillas make for some amazing tacos. Wash it down with a badass blood orange margarita and repeat."
Chef Josh Lawler reviews Salted caramel budino at Barbuzzo Mediterranean Kitchen & Bar
$$$ | Mediterranean
Midtown Village
3 Reviews
"There’s no flavor combo more perfect than salt and sweet, and this dessert is both. If you talk about Barbuzzo to anyone, one of the first things people talk about is how amazing this dessert is. It’s creamy and soothing, just what you need after the tons of delicious food you just ate for dinner."
Chef Matt Levin reviews Pan seared brussels sprouts at Barbuzzo Mediterranean Kitchen & Bar
$$$ | Mediterranean
Midtown Village
1 Review
"Marcie cures her own pancetta and roasts the brussels sprouts until they're so caramelized they just fall apart. The crispy, savory pancetta adds just the right saltiness. Tip: Ask for the chili oil from the lard pizza and apply liberally."