The interior at Barbuto Brooklyn
Returning to New York after helping define California cuisine and a celebrated run in San Francisco, Chef Jonathan Waxman has chosen Brooklyn as the next chapter in his storied culinary journey. The acclaimed chef, known for putting California-Italian cooking in the national spotlight, is now bringing his signature style—shaped by both his West Coast roots and decades of New York innovation—across the East River with the opening of Barbuto Brooklyn last month at 1 Hotel Brooklyn Bridge.
Waxman, reflecting on his personal connection to the borough, shared, “My mom was from Bed-Stuy, so Brooklyn is in my blood. I’ve always felt a strong pull to open something here. This community’s warmth reminds me of what first drew me to hospitality: making people feel at home.”
Jonathan Waxman
The new outpost is a testament to Barbuto’s enduring spirit, translating the West Village institution’s signature blend of rustic Italian comfort and California precision to an expansive, 210-seat space. The layout—industrial but inviting, with floor-to-ceiling glass and bursts of greenery—provides both panoramic park views and a sense of intimacy. Diners are greeted by the theater of an open kitchen, an intentional choice Waxman said was “about trust and transparency. Our food isn’t about tricks—it’s about fresh ingredients cooked with care. I want guests to see that process.”
Barbuto Brooklyn’s menu retains the classics that have earned generations of fans, including the celebrated JW Chicken with salsa verde, kale salad, and gnocchi tossed with hazelnut pesto. But new additions draw inspiration from the local scene, such as the “Pizza Brooklyn,” topped with Acme smoked salmon, avocado, crème fraîche, and caviar. Waxman explained, “We’re a California-Italian restaurant at our core, but every neighborhood speaks its own flavor. Brooklyn brings out the best in seasonal produce, and I’ve loved collaborating with local farms.”
Weekend brunches at Barbuto Brooklyn have quickly become a community affair. “Brunch should be joyful, never fussy,” Waxman continued. “We serve classics, but our team always puts a little surprise on the plate—maybe it’s a new vegetable from the market, or a playful twist on a favorite.”
Barbuto Garden, the restaurant’s lush outdoor space, delivers an Italian-inspired experience with small bites and an ambitious beer program featuring 16 rotating taps and more than 40 bottles and cans; many highlight local Brooklyn breweries alongside imports. “People want to feel connected to a place, and food and drink do that best. From our beer list to our breadbasket, we want everything to reflect freshness and community,” Waxman said.
Behind the new opening is a conviction shaped by years of adversity and reinvention. Barbuto’s original West Village location thrived for 15 years before closing in 2019; Waxman reopened in the same neighborhood just before the pandemic, temporarily shuttered, then roared back with renewed vigor. “For a chef, restaurants are like children. You nurture them through every high and low,” Waxman reflected. “Bringing Barbuto to Brooklyn is like sending your kid off to college. You pack their bags with your best recipes and hope they flourish.”
The Brooklyn debut comes at a moment when local dining is rebuilding and reimagining itself for a new era. “People want comfort, but they also want to be inspired,” Waxman concluded. “Our job as chefs is to give them both. To make a great plate of gnocchi and also show them what’s possible with a carrot grown right here in Brooklyn.”
The expansion also marks another chapter in Waxman’s storied career, from working with Alice Waters at Chez Panisse and earning his Grand Diplôme in Paris to running influential Manhattan kitchens like Jams. His broader portfolio today includes Barbuto in Manhattan, Bar Tizio wine bar, Jams at Central Park, and San Francisco’s Park Tavern.
From intimate weekday dinners to bustling Sunday brunches, Barbuto Brooklyn has quickly become a beacon for both longtime fans and curious newcomers. For Chef Waxman, it’s a homecoming, a renewal, and an affirmation of what hospitality means in New York’s most dynamic borough. As he put it: “Brooklyn feels like family already. All I want is for Barbuto to be a place where everyone at the table feels like they belong.”
Dining and Cooking