Barbalu will be closed today but will re-open tomorrow Thursday the 26th. Best wishes from our family!
Thursday, December 5, 2013, by Greg Morabito
More often than not, tipsters, readers, friends and family of Eater have one question: Where should I eat right now? Restaurant obsessives want to know what's new, what's hot, which favorite chef just launched a sophomore effort, what Michael White is up to these days. And while the Eater 38 is a crucial resource covering old standbys and neighborhood essentials across the city, it is not a chronicle of the "it" places of the moment. Thus, we offer theEater Heatmap, which will change continually to always highlight where the foodie crowds are flocking to at the moment.
Restaurants are listed by opening date
A few weeks ago, Stefano Barbagallo and Adriana Luque opened this charming cafe in the space that previously housed their restaurant Barbarini Alimentari, which was destroyed by Hurricane Sandy. In addition to salads and sandwiches, the menu has traditional Italian pastas, and entrees like veal scaloppine and potato-crusted salmon. Most dishes are priced under $20. [Photo: Barbalu]
225-227 FRONT ST, NEW YORK, NY 10038 (646) 918-6565
****To see the complete list, please click:
This month, the dining scene welcomes one of one of the top U.S. chefs to NYC for the very first time; a restaurant ravaged by hurricane Sandy bounces back; and an Iron Chef makes over his TriBeCa concept.
Blink and you’ll miss a restaurant opening in New York City; eateries debut and shutter at a fast clip in the Big Apple. To keep yourself up-to-date on NYC’s hottest restaurant openings, check out our top 10 newbies for October 2013.
This South Street Seaport spot was Barbarini Alimentari for five years, until hurricane Sandy blew in and destroyed the space in 2012. Ever the survivors, owners Stefano Barbagallo and Adriana Luque spent the past year rebuilding. The revamp reveals a new name, a casual vibe and a pasta-focussed menu, including simple classics such as spinach and ricotta ravioli with butter, sage and tomato. 225-227 Front St., 646-918-6565, barbalu.com
**To see the list please click here: Top 10 New and Noteworthy Restaurants October
Barbarini Alimentari Replacement, Barbalu, Now Open at Seaport!
Just when it seemed like the South Street Seaport was hitting its non-touristy stride, with restaurants and bars serving–and making happy!–an influx of new residents, well… that's when Sandy struck, and basically shut the whole thing down.
A year later there are still too many spaces in the area around Front Street that remain shuttered, but one piece of excellent news is this: Barbalu, run by half of the team behind Barbarini Alimentari, has just reopened in that same space, and it makes for a terrific neighborhood Italian spot.
Bringing Life Back to Front Street
I went to Barbalu on the one-year anniversary of Sandy, and it was nice to see a few tables worth of locals joining me. Barbalu's husband-and-wife team Stefano Barbagallo and Adriana Luque will need people to come out specifically to dine in their pretty, cozy room, as foot traffic on that stretch of Front Street is still pretty minimal at this point, and it's only going to get less busy as the cold weather kicks in. But trust me, eating at Barbalu is no charitable pity-play. Like its predecessor Barbarini Alimentari, the kitchen here really knows what it's doing, turning out solid Italian classics, using quality ingredients, all prepared with love.
Classic Italian Prepared with Love
I had a quick two-course dinner for about $35 with tip, and it was totally satisfying. From the salad section of Barbalu menu–which, by the way, is pretty similar to the old Barbarini Alimentari menu–I ordered the Spinach, Gorgonzola, Crispy Pancetta option, and was rewarded with a big pile of bright greens, generously mixed with thick, creamy cheese and chewy ham. A solid choice. And my pasta was a true winner, Spaghetti Alla Chitarra (thick-ish and al dente) with Sausage Alla Norcina (white- sauced and rich), which hit all the correct comfort-food notes. Barbagallo and Luque are working on opening the larger dining room next door before the end of year, but Barbalu is already near the top of my list of area restaurants.
More Information: Barbalu Restaurant
Barbalu is located on Front Street between Beekman Street and Peck Slip, and is open daily from 10:00 a.m. (there are a lot of appealing-sounding sandwiches on the menu) to 10:00 p.m. Visit them online for more information and a look at the complete Barbalu menu!
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South Street Seaport, one year after Sandy
In the aftermath of Superstorm Sandy, much of the public attention focused on damage to beachfront communities like Seaside Heights and Breezy Point. But thousands of residents and businesses were also displaced around South Street Seaport in Lower Manhattan, where a seven-foot storm surge washed through historic buildings, some centuries old.
A year later, some blocks remain eerily empty. On Water Street, in the shadow of the Brooklyn Bridge, dozens of storefronts are closed or empty. The Bridge Cafe, one of the oldest restaurants in the city, is still closed—due to what its owner says are complications with renovating a building that dates back to 1794.
But there are some signs of life. Last week, the historic Paris Cafe on South Street reopened, as did the sushi restaurant Suteishi on Peck Slip. And the Italian restaurant Barbalu opened earlier this month on Front Street, replacing another eatery that had been destroyed.
Front Street area
A look inside the half of Barbalu still under renovation after hurricane floods swamped the building. (Scott Teplin/Yahoo News)
The half of Barbalu that reopened can be seen at right; the half still being renovated is on the left in this Oct. 18, 2013 photo.
Restaurant co-owner Adriana Luque, left, works the register at Barbalu while Sylvestre Larussa, center, tends bar Oct. 18, 2013. Alvaro Perez, right, helps with opening prep for the day. Larussa had only started tending bar at Barbalu three months before Superstorm Sandy hit and wiped out every restaurant on the block. Luque and her husband, Stefano Barbagallo, managed to reopen half the restaurant less than a year later. (Scott Teplin/Yahoo News)
Another transformation is in store for this neighborhood. Earlier this month, officials broke ground on a renovation of the mall on Pier 17—a project that will extend a few blocks north to historic buildings on Fulton Street, where developers are promising to build a food market modeled in part after the Ferry Building in San Francisco. (Holly Bailey/Yahoo News)
Stefano Barbagallo and Adriana Luque will open their South Street Seaport Italian restaurant Barbalu later this week. The space housed their old restaurant Barbarini Alimentari until it was destroyed by Hurricane Sandy's floodwaters. In a message to longtime fans, Stefano and Adriana note: "You can be sure that we will be serving the same delicious Italian fare you've loved in the past with some fun new additions." [EaterWire]
Restaurant and bar openings: October 3-9, 2013
By Christina Izzo and Patty Lee
The following venues are expected to open by October 9th. Always call ahead, as openings can be delayed.
Barbalu Former Barbarini owners Stefano Barbagallo and Adriana Luque bounce back from Hurricane Sandy with this 120-seat Italian eatery at the same location. The husband-and-wife team scaled back the retail area, making space for a skylighted dining room packed with wooden two-tops. Slide into a brown banquette for classics like mozzarella-and-eggplant caponatina, fettuccine with shrimp and tomatoes, and torta di pinoli (pine-nut cake). At the expanded bar area, find charcuterie and cheese plates along with Italian wines. 225-227 Front St between Beekman St and Peck Slip (646-918-6565)
Project Runway and How I Made It Work
By: Ilana Greenberg
A few months ago, I was approached by Project Runway to participate in an episode that included the HP and Intel Pattern Challenge. I listened intently as the producers explained the challenge even though I knew exactly what they were going to say since I am a huge fan of the show. At this point in the competition there were only seven fashion designers left. Each remaining designer would be paired with a “Next Generation Achiever” to help inspire a pattern that was then made into a textile and incorporated into their runway look. And they wanted ME to be that inspirational person!!
After I finished doing the happy dance followed by consecutive shrieks of joy I regained consciousness and started to panic. How in the world was I going to be an inspiration?
I started to think about the role of a graphic designer and how powerful design can be when used effectively. As creative director at GDUSA magazine I am fully immersed in the world of design and I continually find that the best designed projects are those that come from a labor of love. For me, this labor of love is Barbalu.
Each fashion designer had the chance to spend an hour with their innovator to draw inspiration for their pattern. I had the pleasure of meeting Alexandria von Bromssen at the future home of Barbalu. As I explained to Alexandria, Barbalu is a soon-to-open Italian restaurant near the South Street Seaport. In October of 2012, Hurricane Sandy devastated my beloved hometown of New York City and the restaurant in which we stood was filled with more than 6 feet of storm water. Everything was gone. But now — nearly a year to date — the brave owners are rebuilding in the same location. The business needed to start from scratch and I was thrilled to have the opportunity to help them redesign their entire identity.
Alexandria and I sat in Barbalu and looked through many issues of my magazine (GDUSA) for inspiration. We also looked at my designs for Barbalu. It was important to the owners of the restaurant to capture the historic nature of the neighborhood but still maintain a modern and fresh feel. As with a number of Seaport buildings, old hand-drawn signage can still be found on the brick facade of their building.
The logo uses a broken type to hint at these typographical remnants of the past. The juxtaposition of old and new seemed quite fitting for this design.
While we were together we sketched out a mural on Alexandria’s HP Split x2. The computer is so cool. It literally splits in 2 and makes a wonderful sketchpad. It was great to be able to hold the computer next to the brick wall and match up colors and take photos right on the spot.
Another element that is consistent throughout the identity is a textured paper reminiscent of ”butcher paper” that is used in most restaurants. I designed the Barbalu website with the same “butcher paper” background. We discussed using the paper as well as a pattern of kitchen utensils that I created for the restaurant but ultimately the broken type on the brick walls was the touchpoint for her final pattern.
The restaurant is opening very soon so check back often for more information. I thank Project Runway, HPand Intel for given exposure to these wonderful people and their commitment to strengthen my favorite city. It is the Fashion capital after all!
A fun addendum to this tale is my recent work with Girls Who Code. Launched in Spring 2012, Girls Who Code is a national nonprofit organization working to close the gender gap in the technology and engineering sectors. A recent graduate of their program — who created an app called “Say Something” to help the homeless population — was one of the other “achievers” on the Project Runway episode. Girls Who Code reached out to me after the taping and we have started working together. Here are a few elements from the redesign but we are just getting started. I am really looking forward to working on another project that is so inspirational!
View original article here.
"This venue is expected to open fall 2013.
The former Barbarini space—destroyed by Hurricane Sandy—will get a new look and name from husband-and-wife team Stefano Barbagallo and Adriana Luque. The duo—half the team behind the original Italian joint—will shrink the retail area, but much of the Italian menu (cold-cut plates, spaghetti with sausage ragù) will be recognizable to regulars. Drinkers in the nabe will also have reason to cheer, as the refab brings a larger bar area with more small plates available for munching. 225–227 Front St between Peck Slip and Beekman St (646-918-6565, barbalu.com). Early September.
We are proud to announce that Barbalu restaurant will be opening this summer. In the meantime, check this page for updates on how we're doing. We will post pictures, our menu and any information we think may be useful in the coming days. We look forward to serving you again at 225 Front Street. Ciao!