My wife and I are new to Philadelphia. We were out at a work-related happy hour and decides to do an impromptu date night dinner afterward. Barbuzzo was a recommendation from a coworker, who told us to make sure we save room for dessert...so we didn't really know what we were walking into.
The restaurant itself is really cute. The lights are low with cool fixtures, and the walls have a rustic feel, creating an intimate atmosphere. We sat at the chef's car which is a huge marble slab. Perfect for getting up close and personal with your friendly chefs...and also to get a sneak peek at the dishes as they're plated.
We went with a few small plates: olives (hint of orange zest and spices), pan seared Brussels sprouts, burrata, butternut squash arancini, and the papardelle with braised short rib ragu. Everything was delicious, fromt he salty olives to the unctuous short rib pasta, but I want to talk about the burrata.I LOVE burrata, but this fine specimen definitely stole the show. It was chewy and creamy and delicious, but everything else really put it over the top. The sherry-proscuitto (?!) dressing is salty and a touch sweet and creates a warm pool beneath the chilled burrata. Then you have the pan roasted romanesco cauliflower, which provides a little more texture and the proscuitto pangrantatto (basically proscuitto breadcrumbs) gave the dish a nice salty, crunchy pop. Finally, there are the pickled raisins. Now...I'm Polish and love me some pickled everything, but I was a little hesitant...I can't say raisins are my favorite. But those pickled raisins were a damned ray of sweet and briny sunshine in my mouth!
Kudos, Barbuzzo...I'm back on the raisin train.
Truly, everything was excellent, and the burrata was a perfect bite of salty/sweet/creamy/crunchy. It was the best plate I've had in some time.
Oh...dessert was delicious too :)
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