Buca Di Roma

The kitchen is still busy, but time is almost up.

Just a few days left — Sunday, January 25th will be our final service.

Come hungry. Come happy. Come say goodbye.

Fresh buffalo mozzarella from Campania paired with earthy local beets and crunchy Bartlett pears.
The winter iteration of our buffalo mozzarella dish, on the menu now.
A reminder that we are closed for a small break and will be open to welcome you again on Friday, January 9th.

Our New Year’s Eve menu started with one thing in mind: food that brings people together.
Our chef and sous chef Steven Yen have created dishes that are both festive and celebratory, and we look forward to sharing them with you.

Book your spot on our website (link in bio)

Our Agnolotti del plin piemontese in roasting jus - a delicious classic from Chef Enrico’s homeland of Piedmont and part of the pasta course on New Year’s Eve.
We’re excited for you to taste it.

We’re ready for New Year’s Eve, with a festive 5 course menu, ready to share ‘alla famiglia’.

Book your table, link in bio. We look foward to celebrating a new year with you.