b’artusi opens in the heart of the West Village in NYC

b’artusi, the new restaurant and wine bar from the team behind beloved restaurant L’Artusi, opens just down the block on a scenic West Village corner. Joe Vigorito, the long-time executive chef behind L’Artusi, oversees the kitchen at b’artusi and offers a seasonal Italian menu with dishes perfect for sharing, all created to complement the extensive selection of Italian wines curated by L’Artusi beverage director Anncherie Saludo. Designed by Carpenter + Mason, the 40-seat space features both bar and table seating with rich woods and vintage mirrors, lush greenery, and a gallery wall of art, as well as cozy and expansive outdoor seating.


b’artusi is from the team behind L’Artusi, the popular West Village staple that has been drawing crowds for their Italian dishes and wines for over a decade. Restaurateur and Owner Kevin Garry and Executive Chef Joe Vigorito worked closely on the b’artusi menu, pulling inspiration from some of L’Artusi’s most popular dishes over the years. Vigorito, who has been with the team for over six years, is behind some of L’Artusi’s classic dishes that diners return for time-and-time again, and has been responsible for the restaurant’s robust take-home business that launched in response to the COVID-19 pandemic. L’Artusi’s longtime beverage director Anncherie Saludo, who has been with the L’Artusi team since opening, also joins Garry and Vigorito at b’artusi to help curate the expansive wine list, signature cocktails and non-alcoholic beverages as the beverage director.


Chef Vigorito’s menu consists of shareable plates that are ideal to pair with b’artusi’s breadth of Italian and French wines, beginning with a Crudo section featuring Black Bass Ceviche with melon, basil, and Calabrian chili and Wagyu Tartare with capers, Calabrian chili and shallots; Insalate e Zuppe including a Sicilian Chopped Salad with finocchiona, olives, fried chickpeas, and peaches; and Italian Wedding Soup with veal meatballs, roast chicken, and kale. Additional Piatti include Lamb Meatballs with hazelnuts, salsa verde, and spicy tomato sauce; Cockles in herb butter white wine sauce, served with toasted Pugliese bread; and Braised Short Rib Lasagna with red wine-braised short rib seasoned lightly with horseradish and orange zest, layered with fresh pasta and mozzarella cheese.

There is also a section dedicated to Verdure and Frutti di Mare, served in groups of one, two, or three and include Broccoli ‘Cacio e Pepe’ with pecorino and lemon; Spiced Carrots served atop cumin yogurt and drizzled with arugula pesto; Baccala with broccoli rabe pesto and faro; Sardines with golden raisins, burnt orange, pickled mustard seed, and endive, topped with toasted croutons and pine nuts; and red-wine braised Octopus with romesco sauce. Dolci like a Warm Spiced Pear Crostata with maple walnut gelato, PB&J Tart with concord grape sorbet, and Affogato round out the menu.


Saludo has curated an Italian French-focused wine list at b’artusi, specifically highlighting smaller and family-owned producers, as well as female winemakers, from regions such as Campania in Italy and the Loire Valley in France. Traditional, old world wines are featured alongside exciting selections from less traditional regions, like Biancolella from Ischia and Greco di Tufo from Avellino. Cocktails are named after works from local West Village artists, and include the Eleven AM with Dolin Blanc, Cocchi Americano, Italicus, and prosecco; Reigning Queens with Hayman’s Gin, St Germain, Green Chartreuse, and lime; Earth & Green with Yola Mezcal, Noilly Prat Dry Vermouth, and Suze; and Moon Woman with Old Overholt Rye, Cocchi Torino, and Montenegro Amaro. There’s also a section for non-alcoholic cocktails, like house-made jasmine and grapefruit tonic, and chamomile lemon shrub.

For more information, visit bartusinyc.com.