“The best ingredients” – Chef Rob Gentile
uses the phrase repeatedly in our conversation, stressing their importance. The
repetition is not redundant, there is no lack of meaning. The ingredients
constitute his dharma; they are a representation of his childhood, his
family, his education, his mentorship, his pride, his work, his restaurants and
his life.
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| Ingredients take centre stage in the live Gaspé scallop w/ chamomile infused olive oil, sea asparagus, buffalo milk yoghurt and lump fish caviar. |
Like his two previous award-winning restaurants
– Buca King Street (described as "Nona"
– the tank, the originator) and Bar Buca (the "spunky nephew") – Chef Gentile has
an ingredient-focused approach to Buca Yorkville (formally titled Buca Osteria
& Eoteca), whose maritime twist forms the basis for his somewhat simple,
yet sophisticated new endeavor....
READ my interview with Chef Rob Gentile on View the Vibe. Take a look at some of the sensational menu items at the new Buca Yorkville below. Note: the menu constantly changes and there's no guarantee you'll be able to order what you see here.
Also, worth noting for those that like to splurge – a special Chef's Tasting Menu is slowly being introduced at Buca Yorkville. It will feature 19-courses at $180 for food, plus $100 for wine pairings.
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| Puntarelle Salad: roman chicory, crisp white smelt, pesto genovese, pine nut, quail yolk, gremolata |
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| Bucatini alla Carbonara: bronze die-extruded duck egg pasta, herring bottarga, hen's egg |
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| Spaghetti Pomodoro: bronze die-cut pasta di gargnano, seaside tomatoes, garlic, olive oil |
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| Polipo e Vongole: braised octopus, B.C. clams, bone marrow, black kale, baby artichoke, fregola sarda |
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| Peperonata: baked eggplant, sweet pepper, zucchini, parmiginao |
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| Flourless chocolate cake, hazelnuts, compressed orange, squash ice cream |
