Chef

George Sabatino

"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."

"The salt in this dessert really sets it off. It makes it almost savory, which is unexpected when you’re staring at a creamy jar of dark chocolate, vanilla bean, and caramel pudding. The combo is just right."

"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."

"You see this great winter dish a lot on British menus, so it's close to my heart. Chef George Sabatino braises his beef cheeks until tender, then pairs them deliciously with a cauliflower purée and pickled mustard seeds."

"They should just change the name of Barbuzzo to Budino. I've had the food and of course it's good, but now I go there solely for this sweet-and-salty pudding."

"When made correctly, this pasta curls and absorbs all the delicious flavor from the mussels and caramelized onions. A rare delight, that is very hard to find in the US."