The JW Pollo al Forno costs $42, and it remains the clearest reason to visit Barbuto. Jonathan Waxman’s roast chicken arrives with salsa verde, alongside the rosemary-and-pecorino JW Potatoes at $15. The setting has changed since the restaurant’s first West Village address, but the dish has not lost its place at the centre of the meal. Barbuto is now at 113 Horatio Street, where the wide-windowed room has an open kitchen and a more finished feel than the original garage-door setup. For a restaurant near me search in New York City, this is a useful answer when the priority is a proper plate of chicken rather than a novelty opening.
Karpo can check Barbuto’s current hours, help gauge the live wait and suggest a nearby backup such as Pastis or Old Rose.
Barbuto’s roast chicken is still the order
The signature order is the JW Pollo al Forno, a roast chicken served with salsa verde for $42. It is the dish most closely associated with Barbuto and still the most direct expression of the restaurant’s simple, seasonal Californian-Italian cooking. The JW Potatoes make sense beside it: a named side of rosemary and pecorino for $15, sized to accompany rather than distract from the chicken. This is not a menu built around elaborate decisions. One main, one side and perhaps something fresh is a sound way through it.
The other dishes give the table room to move beyond the signature. JW Gnocchi costs $29 and currently comes with cherry tomato, Long Island corn and pepperonata. Insalata di Cavolo is $25, with kale, pecorino, breadcrumbs and anchovy vinaigrette; it brings a useful savoury lift against the richer plates. There is also an EVOO Martini at $20, an extra-virgin-olive-oil-washed vodka cocktail. The practical skip is ordering as though the chicken were optional. At Barbuto, it is still the clearest reason to come.
The Horatio Street room is open, but not the old garage
Barbuto first opened in February 2004 at Washington and Jane Streets and became a long-running West Village fixture. After closing there, it reopened in October 2021 at 113 Horatio Street at West Street, described by the restaurant as roughly 300 steps from the former site. The current room retains an open kitchen and a wide-windowed dining space. It does not retain the original roll-up garage doors, so anyone returning for that particular piece of the old atmosphere should adjust expectations.
The replacement is a street-level dining room with pale walls, dark window frames and a high ceiling, rather than a theatrical garage opening. The windows can be opened, making the open-air atmosphere strongest in warm weather. That gives the meal a different rhythm from the first address. The room is still connected to the street, but it is not a recreation of the old setup. The honest trade is a more settled interior for less of the original industrial looseness.
Book the chicken before the walk-in tables disappear
Reservations are handled through Resy, with inventory opening 30 days ahead. That is the restaurant’s stated booking window and the useful date to keep in mind when planning a meal rather than leaving it to chance. Barbuto does welcome walk-ins, but only a few tables are held each night. A spontaneous visit is therefore possible, not dependable. For a party of three or more, skip relying on a same-night walk-in unless the timing is flexible.
The bar is first come, first served and separate from the reservation process. It can be the simplest route to a meal when the dining-room calendar is unhelpful, although it is not a promise of immediate seating. Also skip searching OpenTable: Barbuto directs reservations to Resy, and OpenTable says the restaurant is not on its booking network. Those details matter more here than broad booking advice. The choice is straightforward: reserve through Resy up to 30 days out, try the bar, or arrive knowing that the small walk-in allocation may already be gone.
Choose the hour for the room as much as the menu
Barbuto serves lunch and dinner, with a midday break between them on most days. Monday to Thursday hours are 12–3:30 pm and 5–10 pm. Friday runs 12–3:30 pm and 5–11 pm, while Saturday is 12–3 pm and 5–11 pm. Sunday is 12–3 pm and 5–10 pm. Friday and Saturday dinner run latest, which makes those evenings the most forgiving for a later booking. The restaurant does not publish wait-time data, so a table cannot be planned around an official live estimate.
The windows can be opened in warm weather, when the room feels most connected to Horatio Street. A midday booking suits the lighter side of the menu, particularly the kale salad or the seasonal gnocchi, while dinner gives the roast chicken and potatoes more weight. Nothing in the published hours suggests an all-day service, so arriving between the listed lunch and dinner periods is not a useful fallback. Check the day before setting out, especially if the plan depends on a narrow window.
Approach Barbuto from the West Side
Barbuto is at 113 Horatio St in the West Village. The nearest practical subway approach is the 14th Street/Eighth Avenue complex, served by the A, C, E and L lines, or the 14th Street/Seventh Avenue station on the 1, 2 and 3. Neither route is presented as a door-to-door timing guarantee, but both give a clear way into the area without relying on a car. The address is the useful final reference point once the train journey is complete.
For a car or cab drop-off and pickup, Barbuto specifically asks guests to use 521 West St. No dedicated parking is published, so driving should not be treated as the easy option by default. The restaurant’s position near West Street also makes the arrival instruction worth noting before leaving, particularly for a pickup after dinner. Use the Horatio Street address for the restaurant itself and 521 West St for the requested vehicle access point.
Pastis and Old Rose change the shape of the meal
Pastis at 52 Gansevoort St is the nearby alternative when the preference is a French bistro rather than Waxman’s Californian-Italian cooking. Its service includes breakfast, brunch, lunch, midday service and dinner, giving it a broader daytime pattern than Barbuto’s published lunch-and-dinner split. That makes Pastis useful when the timing is awkward or when the table wants a different kind of meal. It is not a substitute for the JW Pollo al Forno, but it is a practical nearby choice when the chicken is unavailable or the room’s booking limits do not suit the occasion.
Old Rose at 113 Jane St is the other nearby option, offering an American-Italian alternative with earlier daytime hours. Its appeal is flexibility rather than a direct comparison of signature dishes. Barbuto remains the more specific destination if roast chicken with salsa verde, JW Potatoes and the open kitchen are the point of the outing. Pastis and Old Rose are better understood as escape routes: named places to consider when the Resy inventory has gone, the few walk-in tables are spoken for, or the group wants an earlier meal.
- Address: 113 Horatio St, New York, NY 10014, in the West Village.
- Hours pattern: Lunch and dinner daily; Friday and Saturday dinner run latest, until 11 pm.
- Reservations: Book through Resy up to 30 days ahead; the bar is first come, first served, and a few tables are held for walk-ins.
- Getting there: Use the A, C, E or L to the 14th Street/Eighth Avenue complex, or the 1, 2 or 3 to 14th Street/Seventh Avenue; vehicle drop-off and pickup should use 521 West St.
- Price band: JW Pollo al Forno $42, JW Potatoes $15, JW Gnocchi $29, Insalata di Cavolo $25 and EVOO Martini $20.
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Ask Karpo first
Before setting out, ask Karpo for Barbuto’s current hours, the live wait, the best route from where you are, or a nearby backup if the roast chicken is fully booked.
