Barbuto occupies a large, airy space with curving, garage-style doors, which in the spring will open up to allow café tables to spill onto the sidewalk.
With the doors closed, however, the room has a bare-bones, utilitarian feel, enhanced by café chairs, white-painted brick walls, and an open kitchen, where chef Jonathan Waxman himself can be seen wandering to and fro like a captain on his bridge, muttering flames away in a fashionably rustic manner, against one wall.
The small, aggressively seasonal menu changes nearly everyday based on the availability of our local farmer's produce.