• barbuzzo mediterranean kitchen & bar •

Rachael Ray Stops by Barbuzzo!

2011-08-31T08:33:00.001-07:00

Marcie, Rachael, Valerie at Barbuzzo

Rachael Ray stopped by Barbuzzo for her upcoming episode of The Rachael Ray Show filmed in Philadelphia. We'll let you know the air date as soon as we have it!

Rachael was super nice and down to earth! She loved the Roasted Beet Salad, Fig Pizza and Salted Caramel Budino.

Barbuzzo & Bindi in September Bon Apetit

2011-08-22T10:36:00.000-07:00

Provence Wine Dinner, Wednesday, August 31st!

2011-08-14T14:57:00.000-07:00

Marcie in the September Issue of Food & Wine

2011-08-10T13:57:00.001-07:00

Thank You Philadelphia Magazine!

2011-07-31T15:23:00.000-07:00

Antipasti Bar @ Barbuzzo

2011-07-26T15:42:00.000-07:00

New York Post: Dinners to Travel for

2011-07-26T13:14:00.000-07:00

They Like Us!

2011-06-30T15:20:00.000-07:00

Featured in Philly Style's "the Hot List"

2011-06-22T18:34:00.000-07:00

SPRING IS IN!

2011-06-17T10:07:00.000-07:00

Troegs Beer Dinner @ Barbuzzo!

2011-05-17T14:30:00.000-07:00

Barbuzzo one of Frommer's 10 Best New Urban Restaurants

2011-05-13T14:02:00.001-07:00

Marcie Talks Farmers Markets in Philly Mag

2011-05-03T12:01:00.000-07:00

Vote for Barbuzzo for BEST NEW RESTAURANT in Philly!

2011-04-26T11:37:00.000-07:00

Marcie's First Pig!

2011-04-26T07:34:00.000-07:00

Since returning from Fleisher's Butcher School a couple of weeks ago, Marcie has been looking forward to the arrival of her first whole pig. And now...it's here! All 250 pounds of it (that is A LOT of pig). We have plans for all of the piggy parts and nothing will go to waste! Here is a shot of Marcie and the boys working away in the Barbuzzo kitchen...

Italian Wine Dinner Menu

2011-04-14T11:09:00.000-07:00

Italian Wine Dinner Wednesday, April 20!

2011-04-13T10:09:00.000-07:00

Marcie In (and on!) Restaurant Hospitality magazine!

2011-04-13T10:08:00.000-07:00

Marcie and Barbuzzo were featured in the April issue of Restaurant Hospitality magazine. Not only that...Marcie is the cover girl! We're totally excited to see her smiling face on the cover of a magazine! And the write-up wasn't bad, either ;)

Feature in Artravel Magazine

2011-03-29T13:03:00.000-07:00

We were recently featured in French magazine Artravel. The write-up is in French, which few of us here speak, but we're pretty sure it's all good...right? ;)

Photos from Last Night's Victory Beer Dinner

2011-03-24T11:51:00.000-07:00

Our Victory Beer Dinner was a success! Here are a few images from last night...
The Bison Tartar that was paired with Victory's Braumeister Pils; Our Victory beer handles at the bar; Housemade Longaniza & Shellfish, paired with Scarlet Fire Rauchbier; the Barbuzzo staff getting a quick sample of the menu before dinner; the Brined Rabbit Saddle that was paired with Yakima Glory Dark IPA. Thanks, Victory!

rabbit: it's what's for dinner!

2011-03-23T12:21:00.000-07:00

Our Barbuzzo + Victory Beer Dinner is tonight! For our fourth course we'll be serving Yakima Glory Dark Brined Rabbit Saddle, and the boys in the kitchen have been working on this one all week! They were pretty excited about the process and are anxious to show off the finished product at dinner tonight...

Chef Marcie @ the 2011 Brewer's Plate

2011-03-16T09:17:00.000-07:00

From philly2philly.com

2011 Brewer's Plate

2011-03-15T08:01:00.000-07:00

Marcie and George took part in this year's Brewer's Plate last weekend at Penn. They did some cooking, a little beer tasting, and had a great time!
Below: Marcie and her brother, Evan Turney of Varga Bar
Jimmy and Lauren from Bindi
Marcie & George, aww!

Victory Beer Dinner @ Barbuzzo!

2011-03-14T11:57:00.000-07:00

Beautiful Friday = Busy Friday!

2011-03-11T13:04:00.000-08:00

It's one of the final days of Philadelphia's Flower Show, and a pretty nice Friday to boot, so lunchtime was buzzing. Below you'll see we're busy upstairs...and busy downstairs! The prep kitchen is always full of boys hard at work...and Chris. ;)

Barbuzzo nominated for James Beard Award!

2011-02-17T07:32:00.000-08:00

Feb 23rd Wine Dinner Menu!

2011-02-16T09:04:00.000-08:00

Spanish Wine Dinner Feb. 23rd

2011-02-15T11:23:00.000-08:00

Make reservations now! Menu will be available online soon...

Pudding Love: Budino in Philly Inquirer

2011-02-10T09:55:00.000-08:00

As a demonstration, my waitress at Barbuzzo flashed me her "budino eyes" - a pouty look of puppy-dog desire triggered by the mention of that famed pudding. I knew then: this decadent butterscotch pudding, with its chocolate cookie-crumb bottom, salted caramel lid, and pouf of whipped cream, is the ultimate Valentine prize. You don't even need to grovel for a reservation, as Barbuzzo is selling mason jars of budinos in double-packs to go at Verde, their shop next door. Hopefully you'll find some budino eyes waiting hungrily for you at home. - Craig LaBan

Salted-caramel budino, $15 for two (Feb. 11-14)
Verde, 108 S. 13th St., 215-546-8700.

Marcie on the 10! Show for Valentine's Day & February Freebies

2011-02-02T07:00:00.000-08:00

this aired on February 1st...we don't have any free budinos left!

Eagerly Awaited Valentine's Day Menu is Here!

2011-01-25T10:45:00.000-08:00

Barbuzzo featured in New York Times

2011-01-24T13:23:00.000-08:00

Philly Food Trends

2011-01-14T10:24:00.000-08:00

"Philly food critics Craig LaBan and Collin Flatt along with Chef Marcie Turney highlight the city's top food trends for 2010 and look ahead to 2011."

Winter-time in the City

2011-01-13T12:21:00.000-08:00

It's winter-time on 13th Street, but we're keeping warm in Barbuzzo (thanks a bunch, wood-burning oven!) Here are some things to look forward to in the upcoming (chilly) months:
January 16-21 & 23-28: Restaurant Week
February 14: Valentine's Day (menu coming soon!)
February 23: after our awesome beer dinner, we have a wine dinner in-the-works! (stay tuned!)

Restaurant Week: Jan 16-21 & 23-28

2011-01-06T12:34:00.000-08:00

UPDATED Call the restaurant @ 215 546 9300 for reservations

Sly Dog Beer Dinner, Wed Jan 12th!

2011-01-05T12:01:00.000-08:00

We're looking forward to hosting a delicious Sly-Dog Beer Dinner next week! Get your reservations now...they're going like hot-cakes!

Barbuzzo on Philly Mag's Top 50 Restaurants

2010-12-22T12:58:00.000-08:00

Barbuzzo featured as one of Philly Mag's Top 50 Restaurants.

Our Chef de Cuisine, George Sabatino, represents!

Budino, the favorite dessert of the year!

2010-12-16T08:52:00.000-08:00

That's right! According to the lovely folks at foobooz our Salted Caramel Budino is the Dessert of the Year! Order one for dessert after dinner at Barbuzzo or click here to order a 6-pack to pick up at the restaurant and enjoy...anywhere!

New Year's Eve Menu is up!

2010-12-10T15:52:00.000-08:00

Late Night @ Barbuzzo in the Daily News

2010-12-09T14:58:00.000-08:00

Vote for Marcie & Val Philebrity's Phoodie(s) of the Year!

2010-12-08T10:39:00.001-08:00

PASTA!

2010-12-02T07:37:00.000-08:00

One of the most exciting parts of our job is making our own pasta! Marcie is busy these days making pasta recipes for the approaching winter months. Everything you see above was created in our kitchen using different dies and a pasta extruder. From left: Our pasta dies; Tuffoli; Bucatini; Caserrece; Trecce; Squid Ink Tonnarelli; Paccheri; Our fresh pasta resting on sheet trays in the kitchen!

How Do We Do It?...

2010-11-30T15:03:00.000-08:00

with a little help from mama...

(george, marcie, chris & nikki)

Three Restaurants, One Card...

2010-11-22T12:44:00.000-08:00

"Whenever these get here our day gets a percent better. ...and that's a lot!"

2010-11-19T14:46:00.000-08:00

These beautiful greens brighten our day and our kitchen. We use the purple mustard, rainbow chard, and purple kale in our calabrian style greens and our gnocchi. Thanks to Blue Moon Farms for always delivering the goods!

Congratulations to Marcie! Congratulations to George!

2010-11-16T07:03:00.000-08:00

As busy as things are at Barbuzzo these days, we always have time to share our talents and passion (and delicious food!) with others...

Marcie headed over to Moore College of Art recently to participate in "Dish it Up"--an event held by Women Against Abuse. There she competed with other chefs to make the most delicious purple dish...and won! Her beet ravioli stuffed with sheep's milk ricotta and topped with hazelnut brown butter proved to be a big hit.

Elsewhere...George, Barbuzzo's beloved Chef de Cuisine, is featured on thefeast.com making botifarra sausage, something he has done a lot of since the restaurant opened--everyone loves that stuff! Watch the video here!

Lunch @ Barbuzzo starts November 15th!

2010-11-08T11:22:00.000-08:00

Late Night @ Barbuzzo!

2010-10-28T13:43:00.000-07:00

Marcie on the 10! Show

2010-10-21T10:02:00.000-07:00

Marcie was on the 10! Show recently cooking up some delicious beet ravioli. Watch the video to see how it's done!

Lardo Pizza

2010-10-21T07:26:00.000-07:00

The latest addition to our pizza menu is the Lardo pizza. We make it with wild mushrooms, artichoke, leek, George's lardo, and Barbuzzo secret white sauce. It's delicious!

Delicious Fall Pasta Dishes...

2010-10-14T13:56:00.000-07:00

concord sage crush

2010-10-11T13:01:00.000-07:00

love this. we crushed the grapes, extracted the juice, added some vodka, lime and sage. delicious and refreshing.

New Goat Cheese Board!

2010-10-08T14:01:00.000-07:00

We are excited to add a new goat cheese board to our menu! The board features five cheeses from both Europe and America, including Cabra la Mancha (Maryland), Hubbarsdon Blue (Massachusetts), Montcabrer (Spain), Verde Capra (Italy), and Pantaleo (Italy). The cheeses are accompanied by Meyer Lemon jam, Marcona Almonds, membrillo and baguette. They're all delicious, and look beautiful on the boards together!

Menu Updates on Barbuzzo.com

2010-10-04T14:26:00.000-07:00

(roasted Japanese heirloom turnips)

A few additions & adjustments have been made to our menus since we opened last month, and our online menus are now updated to reflect these changes! It's hard to say when a menu-change will occur (sometimes we get inspired and just can't help but make a little change here, or a tweak there), but we'll do our best to make sure the menus online are as current as the menus in the restaurant! Check them out at barbuzzo.com!

Barbuzzo on 6abc

2010-09-28T10:26:00.000-07:00

Barbuzzo was on 6abc this morning! If you missed it check out the video below...

Preserved Meyer Lemons

2010-09-24T14:55:00.000-07:00

Meyer Lemons just came in season and Marcie has been in the kitchen preserving them to use on our upcoming Fall menu! To preserve the lemons she cuts them into eighths and then combines them into a mason jar with salt, lemon juice, a cinnamon stick, peppercorns, and a bay leaf. After a month or two the preserved lemons will be ready to use in our dishes! The peel will become part of the Sardines Portuguesa and the Fregola with preserved lemon & oregano oil. The rest will be used for marinades on dishes like our Wood Roasted Murray's Chicken. Delicious! (And they look pretty beautiful in the jars!)

Barbuzzo on Good Day Philadelphia

2010-09-21T16:11:00.000-07:00

We were featured this morning on Good Day Philadelphia! Marcie cooked up some Sunday Supper Pork Ragu over Pacherri, one of our most popular dishes! Check it out and try some for yourself soon!

Salted Caramel Budino Madness!

2010-09-17T11:27:00.000-07:00

Our Salted Caramel Budino with a dark chocolate crust, vanilla bean caramel and sea salt is one of the most delicious things we've ever eaten. And a lot of people agree...we've been making this dessert non-stop and can barely keep it in the kitchen! The finished product is above and the delicious budino-making process is shown below...stop in soon and try a budino (or two!)

Coo-Coo for Caserecce!

2010-09-10T13:35:00.000-07:00

Making pasta is crazy! Look how fast this machine cranks it out--eat it now! Caserecce with squash, ricotta & a little bit of chile for a kick!

Restaurant Week at Barbuzzo! September 12-17 & 19-24

2010-09-08T15:17:00.000-07:00

pacherri with sunday supper pork ragu, escarole, burrata & basil

It's our very first Restaurant Week at Barbuzzo!

Make your reservations for September 12-17 and 19-24

FIRST COURSE

CHICKEN LIVER CROSTINI

lancaster chicken livers & foie gras mousse, peach-pepper jam, salted pistachio

BOQUERONES MONTADITOS

spanish white anchovies, heirloom tomato, shaved celery heart, bottarga

FAVA CROSTINI

fava beans, pecorino, mint & preserved meyer lemon

SECOND COURSE

SHEEP'S MILK RICOTTA

with fresh figs, extra virgin olive oil, vin cotto, herbs & sea salt

ROASTED BEETS

with goat cheese, orange, pistachio pesto, bright lights chard

PAN SEARED GNOCCHI

with smoked corn, baby tomatoes, wood roasted mushrooms & homemade truffle butter

THIRD COURSE
PACHERRI

with sunday supper pork ragu, escarole, burrata & basil

WOOD ROASTED MURRAY'S CHICKEN (BREAST & LEG)

with almond milk-taleggio polenta, salsa verde & oven dried tomatoes

GRILLED BRONZINO

with celery-pinenut pesto, wood roasted lancaster squash, oyster mushroom fregula & lemon

SALSICCIA PIZZETTA

8 inch pizza with san marzanos, house stretched fior di latte, fennel sausage,

taggiasca olives, pecorino & arugula

FOURTH COURSE

MEYER LEMON TIRAMISU

with 3 springs farm caramelized peaches, limoncello cream & creme fraiche whipped cream

SALTED CARAMEL BUDINO

with dark chocolate crust, vanilla bean caramel & sea salt

AFFOGATO

vanilla bean gelato, espresso, gianduja hazelnut crumble

Marcie Turney Executive Chef

George Sabatino Chef di Cuisine | Nikki Hill Executive Sous Chef

we proudly support local artisanal farmers

20% gratuity will be added to parties of 5 or more

Nikki's Gnocchi!

2010-09-08T09:10:00.000-07:00

Nikki, our sous chef extraordinaire, prepares her delicious gnocchi (with smoked corn, baby tomatoes, wood roasted mushrooms & homemade truffle butter) on a daily basis--people just can't get enough of it! Here are a few shots of the gnocchi-making process...and one of the finished product...

Barbuzzo on philly.com and Foobooz

2010-08-30T14:44:00.000-07:00

We've had a few mentions on philly.com and foobooz recently while everyone anticipates our opening! Check out what they've been saying...

from philly.com:
from July 29th: Looking Forward to Debut of Barbuzzo
from August 24th: Restaurant Notes: Barbuzzo Gets Close;...
from August 30th: Of Popcorn, Pickles, and Pasta: Barbuzzo's Menu

And read the latest on Barbuzzo from foobooz here.

What's for Dinner?

2010-08-28T18:02:00.000-07:00

Soon (as in just days from now) Barbuzzo will be open and serving up awesome Mediterranean-inspired dishes! You can check out what's on the menu by going to barbuzzo.com (the dinner menu is up and the rest will follow soon!) We can't wait for you to try it all--and you'll definitely want to try it all!

We're Almost There!

2010-08-26T10:17:00.000-07:00

Barbuzzo is only a week away from opening and everyone is busy with final details and finishing touches! It's all coming together, but opening a restaurant is still stressful! Marcie might be feelin' the stress a little (see drawing), but she'll pull through...she always does!

Barbuzzo Piggy Popcorn & Bacon!

2010-08-17T08:33:00.000-07:00

We love pigs a whole lot, no surprise there...We have been cooking our way through all kinds of piggy parts, all from the awesome farmers at Green Meadow Farms. This week alone we have started to cure jowls for Guanicale, fat back for Lardo, and a couple bellies for Pancetta and Bacon. The pig’s skin gets an awesome treatment in the dehydrator and deep fryer to make our pork rinds!

We have been going smoker crazy and some bellies just came out of cure this week, so we decided to do the obvious. Our house smoked bacon is so good it hurts. I feel that it will just keep getting better each time. It is very cool to slow roast bacon until it gets nice and tender and caramelized, (see the picture above). This might end up in a couple pasta specials once we get going!

The pork rinds are way too addicting. They are a simple and really delicious way to utilize something that could just be discarded when we are cleaning up pork belly. We are still putting the last touches on them but are sure they will be perfect soon!

House Smoked Chourico

2010-08-16T19:28:00.000-07:00

We have all been smoking a lot at Barbuzzo…..a lot of food that is. Our favorite by far has been a fresh pork sausage called Portuguese chouriço. It is similar to Chorizo but made a little different by adding piri piri chilis and a lot of lemon zest.

The sausage is made with our farmer’s pork, fat, wine and spices. Once it is stuffed we let it hang overnight to develop the flavors a bit more, then we cold smoke it in The Big Chief for about 45 minutes. The result is so delicious I have been cut off from letting people try it, in fear there will be none for the opening.

Our chourico will be featured on the menu in a couple different places:
Migas are awesome bread crumbs that get toasted in the fat rendered from the chourico. We use some sliced garlic and olive oil as well, we are all getting fat from snacking.

Another dish will use the chourico to flavor a rich broth used to cook fideo, cockles, octopus, and other deliciousness. We are hard at work on it!

This weekend Chris got to make 50 pounds of the chourico, here are some pictures of the fun!

Who Ate Roger Rabbit?

2010-08-15T11:46:00.000-07:00

We did, and he was delicious!

It's always really exciting to get in whole animals and these little guys are no exception.  We will be using them in two places on the menu:

A mixed rabbit grill, that will use the saddle, leg and thigh. They will get a marinade of house preserved lemon, extra virgin olive oil, garlic, parsley and a little mint. They cook super fast and stay juicy and awesome…simple food mmm. 

All of the other parts are going to be house smoked, braised, pulled and used to fill our empanadas. We added sherry soaked raisins, olives and pepitas. On the plate will be our tomato-ginger marmalata and a valdeon espuma.

 The goal is always to waste nothing, so it's a fun challenge for us in the kitchen to come up with creative ways to do so. It’s about respect for the animal and the chance to make something from nothing.  As you can tell from the photo we are having tons of fun and can't wait for everyone to come join us in a couple of weeks! 

Pasta?

2010-08-10T14:23:00.000-07:00

We have been patiently awaiting the arrival of our awesome pasta machine from Italy. Really, patiently waiting. So, when it was delivered this week we couldn’t have been happier. That is until we realized the six brass dies that shape the pastas were missing. This is what we call crunch time, with our opening very close we can’t help but wonder…. Where are they? Every day the question gets a little more urgent, and we all lose a little more sleep.

The good news is once they arrive we are going to make the most delicious pastas we can, all in-house! So far the favorite has been our “Sunday supper pork ragu”. It starts with Barbuzzo bacon, pork shoulder, and trotters (all from our farmer!), San Marzano tomatoes and simmers lazily for up to four hours. The sauce becomes rich with porky goodness, then we shred the shoulder meat and toss it with our Paccheri, top it with cheese and call it a day. See you all soon!

We're Smokin' at Barbuzzo...

2010-08-05T08:22:00.000-07:00

We have been going crazy with charcuterie for the past month getting ready for the opening. So far we have done house-made and either smoked, dry cured, aged, or fresh sausages.
All of our piggy parts are coming to us right from Green Meadow farms in Gap, Pa. It is the best, most delicious pork we have ever worked with!
Highlights include:
-Tuscan salami w/ orange and fennel (dry cured)
-Spanish chorizo (dry cured)
-soppressata w/ sumac and coriander (dry cured)
-barbuzzo pancetta
-lomo rubbed with espelette chili and cacao nib
-Portuguese chourico (aged)
-catalan fresh sausage w/ raisins and pine nuts

We are excited to start feeding everyone!

Barbuzzo in Philly Magazine

2010-07-29T14:51:00.000-07:00

Finally! We're in the Kitchen...

2010-07-12T17:12:00.000-07:00

First up - homemade fior de latte. We will be making our own mozzarella for our pizzas and antipasti and it tastes delicious...have a look at our photos.

Let the fun begin!

2010-06-29T19:08:00.000-07:00

Our new dishes are arriving daily. Barbuzzo will be featuring small plates, so we searched to find the perfect shapes, sizes and textures to match our food. White always works, but we also found some great rustic looking wood plates for our antipasti boards. And of course we need lots of iron dishes to use with our new wood burning oven.
We always use our resources at Open House to find interesting dishes and accessories.
Now, let's get cooking...

Press Release

2010-06-26T11:37:00.000-07:00

This July, Chef marcie Turney and Valerie Safran, the pioneering entrepreneurs whose five restaurants and boutiques on 13th street have helped transform the once-desolate neighborhood into trendy midtown Village, will debut their sixth venture, Barbuzzo, a Medittereanean kitchen and bar. With a wood-burning oven for pizzas and roasting, and decorative elements such as italian marble and reclaimed woods, Barbuzzo will evoke the atmosphere of a medditerean farmhouse. For Turney and Safran, Barbuzzo will be the first of their restaurants to have a liquor license, and joins BYOB's Lolita and bindi, as well as their gourmet prepared food market, Grocery, and two lifestyle boutiques, Open House and Verde.

"I think it's clear that we love this community; we live here, and we have enjoyed being a part of its growth both as residents and as business owners," says Safran. "This latest project is an exciting next step for us."

Inspired by the pair's recent trips to the Mediterranean coast, Barbuzzo's menu will feature rustic, hand crafted regional fare such as Wood Oven Roasted Sardines, with piquillo pepper and preserved lemon; Burrata Mozzarella with chicory, spiced walnuts, honey and fried rosemary; Squid ink Fideo with clams, cumin and chickpeas; Minted Pea Tagliatelle with braised pork, fave beans and pig cracklings; and Pizza Uovo with spring onion, guanciale, fave leaves and farm egg. menu items will range in price from $3 to $20.

"We plan on making as much of our food as possible in house from curing our own charcuterie to hand stretching fresh fior di latte each morning," says Turney. "We'll be preserving lemons, pickling fruits and vegetables, canning marmalade's and grinding sausages to bring the vibrant flavors of Mediterranean to our guests' plates.

Executive Chef Turney's globe trotting culinary style modernizes and elevates traditional ethnic fare from Mexican at Lolita, to Indian at Bindi and now Mediterranean at Barbuzzo. She focuses on full-flavored dishes that allow the often-unusual ingredients of foreign culinary styles to shine. She recently created a signature line of chocolates, Marcie Blaine Artisan Chocolates, which are sold at Verde. Prior to opening the first of her own restaurants, she served as executive chef at Valanni, Twenty manning and Audrey Claire.

Turney and Safran have always taken a creative approach to the BYOB format; at Lolita, they started a trend with BYOT (as in tequila) to pair with their fresh squeezed margaritas, and at Bindi, they offer a variety of exotic cocktail mixers that they developed to compliment the restaurant's Indian cuisine. At Barbuzzo, they will take the next step with signature cocktails influenced by flavors of the Mediterranean and frequently changing wine list focusing on boutique wine form small European producers to best compliment Turney's cuisine.

"We will have 30 wines available by the bottle, six reds and six whites offered by the glass or quartino. Sherries, ports and sparkling wines will round out the beverage list", says Safran.

Turney and Safran have partnered with Urban Space Development and provenance Architectural Salvage to create Barbuzzo's distinctive look and feel. Features include reclaimed wood table tops that date back 350 years, flooring salvaged from the pilings of a Maryland harbor dock and gray Italian marble counter tops. Seating will be a mixture of distressed church pews and French bistro chairs in gunmetal gray. the kitchen is centered around the steel-clad, wood burning oven used to bake Neapolitan pizzas and to roast meats, fish and vegetables. The restaurant's 68 seats include a 12 seat bar, a 14 seat kitchen counter and seasonal open-air cafe seating.

Safran and Turney worked collaboratively on the look and feel of Barbuzzo, hand-selecting all the finishes in the restaurant themselves to create a complete, transportive environment. Safran's influence affects nearly all aesthetic aspects of each of their businesses; she is the buyer for products carried in both boutiques and also serves as general manager for the restaurants. As a team, she and Turney are hands on entrepreneurs who take genuine ownership of every aspect of their business, from the look and feel of the spaces to the products and menus that they offer to the service standards of the staff.

Turney and Safran have been working since 2002 to help reinvent 13th street. In October that year, the pair opened their first business, a house wares boutique called Open House, and set the ball rolling for what eventually became a full-scale revitalization of the block between Sansom and Chestnut streets. They have since opened Lolita (2004); Grocery (2006); Bindi (2007); and Verde (2009), a gift shop offering fresh cut flowers, jewelry and accessories alongside Chef Turney's handcrafted chocolates.

Barbuzzo will serve 12pm to 12am daily. For more information, please call 215-546-9300.

Barbuzzo is blogging!

2010-04-14T11:51:00.000-07:00

Barbuzzo Restaurant will be opening in late July. We have started finalizing the design of our business cards, website, etc. The restaurant itself is about 3 weeks from construction completion. Stay tuned!