Osteria La Buca is currently undergoing an upgrade and expansion, and owner Graham Snyder has brought on former NYC chef Jason Neroni (Porchetta, Cantina) to helm the kitchen. When Neroni mentioned to us a while back that "There are things afoot, things of which I must hold close to the chest.... for now," this is the exact project to which he referred. Anyway, last night Eater hopped on a call with the chef to chat all things menu and here's what he had to say.
When La Buca reopens on April 6, Neroni will introduce almost an entirely new menu. A handful of tried and true favorites remain, but with a Neroni twist. Overall, his focus is on "grassroots Italian" and dishes will incorporate no more than five ingredients. "Simple, straightforward, but interesting," says Neroni. Also, everything will be made in house. Last week Neroni cured 40 pounds of lardo, he is also making his own porchetta, sopressata, terrines, and eventually he hopes to make his own mozzarella. But that's down the line. Neroni also plans to utilize local farmers markets as much as possible.
[Neroni rolling out dough for agnolotti nero. Flickr/tatroux]
As for La Buca's lunch menu, that too had changed. Neroni subbed pizzettes in for pizzas (who needs eight slices of pizza for lunch, especially in LA?), there will be a chicken parm sandwich, a meatball sandwich, and of course, a porchetta sandwich. More to come.
·Jason Neroni Signs on as New EC at Osteria La Buca, Resto Reopens April 6 [~ELA~]
·Osteria La Buca Expands Again, New Interior On The Way [~ELA~]