Uwishunu.com

Barbuzzo will be the first non-BYOB restaurant from Marcie Turney and Valerie Safran. (Photos courtesy Barbuzzo)

Later this month, Chef Marcie Turney and Valerie Safran, the pioneering entrepreneurs whose five restaurants and boutiques on 13th Street have helped transform the neighborhood over the past decade, will debut their sixth venture, Barbuzzo, a Mediterranean kitchen and bar, also to be located on South 13th Street.

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 Mediterranean farmhouse.

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. AND housemade Pork Rinds.

Menu items will range in price from $3 to $20.

Menu items will range from $3 to $20. (Photos courtesy of Barbuzzo)

Executive Chef Turney’s globe trotting culinary style modernizes and elevates traditional ethnic fare: Mexican at Lolita, 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.

Barbuzzo will also feature signature cocktails influenced by flavors of the Mediterranean and a frequently changing wine list focusing on boutique wine form small European producers to best complement Turney’s cuisine.

30 wines will be available by the bottle, as well as six reds and six whites offered by the glass or quartino.

As for the restaurant’s design, Barbuzzo’s distinctive look and feel will 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.

Barbuzzo will feature a wood-burning oven for pizzas and roasting. (Photos courtesy Barbuzzo)

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.

Barbuzzo will serve 12 pm to 12 am daily.

Barbuzzo [Official Site]