Barbetta, a New York City landmark in Manhattan’s Theater District since 1906 is a Fred Bollaci Enterprises Golden Palate Partner, with the recipe for Roasted Peppers “alla Bagna Cauda” (pictured above) in his upcoming memoir!
Barbetta, having celebrated its 100th Anniversary in 2006, is the oldest restaurant in New York that is still owned by the family that founded it. Barbetta is also the oldest Italian restaurant in New York.
Its landmark status has been recognized by the prestigious and highly selective Locali Storici d’Italia, which has designated Barbetta a Locale Storico (Historic Establishment,) the only restaurant in America to have been so named. Founded in 1906 by Sebastiano Maioglio, Barbetta is now owned by his daughter, Laura Maioglio.
Barbetta in NYC has been serving the cuisine of Piemonte (northwestern Italy) since Sebastiano Maioglio first opened Barbetta in 1906. The incredible Barbetta menu reads like a history lesson into both the restaurants’ past, as well as tracing each dish back to its Italian origin. Next to each dish is noted the year in which it was first served at Barbetta. The menu showcases traditional Piemontese dishes such as Agnolotti, Risotto, Polenta, and Bollito.
When Laura Maioglio, daughter of the founder, took over in 1962, she was determined to make Barbetta more Piemontese than ever, adding such typical dishes as Fonduta, Carne Cruda, Bagna Cauda, Bue al Barolo, and introducing white truffles and Piemonte’s traditional white truffle dishes.
In 1962, Ms. Maioglio started bringing in white truffles — hunted by her own truffle hounds because at that time white truffles were not available in the United States. Since then Barbetta has served white truffles regularly during the white truffle season, the first restaurant in America to do so.
As one would expect from a restaurant that is over 100 years old, the cuisine and menu at Barbetta reflect the 106 – year culinary history of the restaurant and the taste and recipes of the owners and the chefs who have worked at Barbetta through the years. Barbetta’s menu is a collection of dishes representing the past, the present, and the future of Barbetta’s renowned cuisine.
Beginning in 2004, Ms. Maioglio introduced a new “team concept” in the kitchen. Rather than working through an individual Executive Chef, Ms. Maioglio now works with a team of highly accomplished Chefs, each responsible for the dishes each one makes best. The Sous Chefs are also encouraged to create new dishes to present to her for possible inclusion on the menu. To this Team de Cuisine, as Ms. Maioglio has named it, she acts as coach. While adhering to tradition, Ms. Maioglio emphasizes the importance of innovation.
Following Ms. Maioglio’s philosophy every dish (new or old) must meet certain requirements: the flavor of the dish must be Italian, the dish must be true to the way food is prepared in Italy, if the dish is a known classic or traditional Italian dish it should be the very best example of its kind. Dining at Barbetta, whether in the opulent, historical dining room or “al fresco” in the lovely outdoor garden in nice weather is an experience any food connoisseur should experience.
See you in New York and please tell Laura Maioglio and the folks at Barbetta that Fred Bollaci sent you!
321 W 46th St.
New York, NY 10036