"Buttonwood couldn't be more different than Cantin’ Abruzzi. Where chianti once ruled, rosé is now on tap along with Partida Creus natural wines. Instead of peperoncino, chef David Punch showers Aleppo pepper over sticky ribs and serves pork schnitzel alongside a chunky 'Israeli' salad and za'atar yogurt. Punch doesn’t overlook the simple stuff either. The fries are textbook crispy on the outside and creamy inside, while the griddled rich cornbread is elevated by Tabasco-spiked butter. It’s all so good, making Buttonwood somehow the perfect neighborhood restaurant in a neighborhood that has changed so much since I was a kid." - ByChris Morocco
