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Great Restaurants in Philadelphia
Jason Varney
Barbuzzo
A sophisticated use of complementary finishes elevates Barbuzzo from rustic to refined: oyster-shell-painted brick and pewter-hued marble counters are set off by walls made from white-cedar barn siding and weathered floor planks that were once part of a pier in Baltimore Harbor. (The same craftsmen also worked on the reclaimed-wood floor at the new Barnes Foundation building.) The luminescent space is the perfect backdrop for chef Marcie Turney’s Mediterranean countryside cooking, such as hand-twisted trecce pasta layered with meaty, wood-oven-roasted maitake mushrooms and arugula, shot through with preserved lemon and walnut pesto under a dollop of soft sheep-milk ricotta.
110 S. 13th St.; barbuzzo.com.
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