Barbuto occupies a large, airy space with curving, garage style doors, which in the spring will open up to allow café tables to spill onto the sidewalk.
With the doors closed, however, the room has a bare-bones, utilitarian feel, enhanced by café chairs, white painted brick walls, and an open kitchen, where chef Jonathan Waxman himself can be seen wandering to and fro like a captain on his bridge, muttering flames away in a fashionably rustic manner, against one wall.
The small, aggressively seasonal menu changes nearly everyday based on the availability of our local farmer's produce.