Barbuzzo: my favorite spot in Philly. Chef Marcie Turney and Sous Chef Daniel Miller put out consistently some of the most delicious non-pretentious foodie-foder in Philly. I have dined at Barbuzzo probably 8-10 times and have made an effort to try every item of the menu.
My by far favorite items are:
shaved asparagus, guanciale, secret white sauce, parmesan, fior di latte, and truffled farm egg
The shaved asparagus pizza is decadent, thin, crisp, and chewy crust, creamy-truffled gooeyness, crispy pork, and a perfect runny egg on top. A must have for lunch or dinner, perfect for sharing. 
with baguette, crostini, marcona almonds, quince and caramelized shallot aigre doux, roasted garlic mustard, toasted hazelnut honey, pear maple butter
·Quadrello di Bufala, Water Buffalo, Italy
·Gorgonzola Dolce Artigianale, Cow, Italy
·Idiazabal, Sheep, Spain
·Scimudin, Goat, Italy
The cheese board at Barbuzzo is like every other cheeseboard anywhere. DELICIOUS. Great combo of cheeses, I really love the scimudin, a goat cheese from Italy that is creamy and pungent. Really nicely paired with a fig spread with a subtle sweetness. 
braised brisket, arugula, horseradish-lemon creme fraiche, gorgonzola, onion jam, grilled focaccia
Probably my favorite thing at Barbuzzo is the Brisket sandwich. Served with rosemary fries (yum!) and a smoked garlic aioli. The sandwich itself has deliciously luscious fatty braised beef, bitter arugula, with a bite from a creamy horseradish sauce and gorgonzola, and sweetness from the onion jam. All on grilled foccacia. A decadent and delicious lunchtime fav of mine. 
These are just a few of my favorite things at Barbuzzo, their cocktails are also to die for, and they change the menu seasonally. So stop in at any point and see what’s cooking!
Make a reservation because this place fills up fast, even for lunch, and its hard to get a seat!
110 S 13th St  Philadelphia, PA 19107
(215) 546-9300
Check it out!
Chef Sean Gallagher

More Cheese Please


More Cheese Please

I’m so lucky to have so many amazing friends and colleagues working in the industry in some incredible roles. Today I stopped in to visit Rebecca Foxman, one of my favorite Chefs and best friends . Rebecca is the Chef of Valley Shepherd Creamery’s Meltkraft in Reading Terminal Market in Philadelphia. Meltkraft sells retail cheese all straight from the farm as well as selling, quite possibly, the most delicious grilled cheeses ever. Alongside gorgeous, fresh cheeses, they also sell farm-made Gelato made from both sheep and cows milk, and have an extensive olive bar.

Rebecca sources local ingredients and creates some of the best sandwiches I’ve ever had in my life. Stuffed with mac and cheese, or say brisket, or roast lamb! The combinations are incredible. All I can say is you have to check it out for yourself. I tasted their fresh mozzarella, that was literally made 5 minutes before I arrived. It was so fresh and creamy and the perfect “salt” from the brine its kept in. They’re doing big things in a small space in the back of Reading Terminal, next time you’re in town check it out!

Valley Shepherd Creamery

51 N 12th street


Phone: (267) 639-3309


Chef Sean Gallagher