Il Buco ::: Restaurant

Il Buco offers several possibilities for large groups as well as private functions which are arranged on an individualized basis according to the specific needs of our customers.
There are several different spaces available for these events: the main dining room, the wine cellar, and the chef's table.


	Main Dining Room Il Buco has always welcomed large groups. Our main dining room is available for full facility functions with sufficient notice. We are also happy to accommodate large groups of up to 30 people within the structure of our regular nightly seating. Parties of 14 or more are required to make arrangements with our party coordinator for reservations and selection of a prix fixe menu.

	Wine Cellar Legend has it that Edgar Allen Poe, once a regular visitor to 47 Bond St, took the wine cellar as inspiration for his haunting short story "The Cask of Amontillado". Almost 200 years old, with sconce-lit brick walls, floor-to-ceiling wines, recessed alcoves with wrought-iron gates, and hanging cured meats, the cellar is an enchanting experience with an old world charm that transports one far from the everyday hustle of New York City. Available privately as well as for regular seating, our wine cellar has become a popular choice for private parties, from surprise birthdays and showers, weddings and anniversaries, to corporate dinners and publishing events. Gael Greene of New York Magazine asks "Where are the chefs hanging out now? Alain Ducasse himself tipped me off to what fun it is having a late supper in the wine cellar of Il Buco. He got it from Le Bernadin's Eric Ripert. And I spy Gotham's Alfred Portale the very evening we are rediscovering this funky dining room with its whimsical chandeliers"

Chef's Table

For a view of the "action", many guests choose our "Chef's Table", in a cozy banqueted private dining room of cushioned country style benches facing the lively open kitchen. Here one can watch the chef at work and get a glimpse of the enticing cheese and dessert board, with its domestic and international selection of aged and raw milk cheeses, house made fruit tarts and cakes. Paper Magazine claims: "A course that should not be missed is the imported cheese plate, which changes from time to time but is always more exotic than you'll find at most places."