This is probably my eighth post about Barbone on Avenue B in Alphabet City. I'm writing about it again because I've been there three times in the past few weeks, and there have been some dishes which have been consistent hits with everybody who's had them.
The appetizer of watermelon, Entela's feta (Entela being the wife of owner Alberto), basil leaves and balsamic vinegar is sensational each time I have it. It's a tasty, satisfying but light starter, perfect for sticky summer evenings. Go get it before the weather changes for good.
The hands-down winner among the first and second courses is the chestnut agnolotti. Agnolotti are a sort of large ravioli, which in this case are filled with a chestnut puree and covered with a brown sauce that is full of the puree's deeply satisfying flavor. Everyone who has this says it's the best of the many good dishes on offer at Barbone. Better still, it's a good fall dish, a flavorful pasta first course before you delve into the excellent ribs, steak and other hearty seconds that this restaurant does so well.
By the way, if you're in a rush don't go to Barbone. Service is Italian-style, which means you relax, chat and chill. Your courses come to you in good time -- just long enough since the previous one to make you glad you have it, because the smells of cooking are whetting your appetite.
The main wine we had the other night was a Dorigo Ribolla Gialla, which another of our party liked so much as an aperitif that she was glad I ordered a bottle for the table. A substantial white wine that bridged our various dinner choices remarkably well.
Look here for the link with all the restaurant contact info.
And, yes, we ate in the garden the last two times. That makes for a compleat LES experience.
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