Il Buco Brings the Roast Indoors This Year

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Now that the Red Rock West pig roast is kaput, Il Buco’s “Sagra del Maiale” festival is your only option. Oh, who are we kidding, it was always your only option. Starting at 1 p.m. on September 22, the restaurant will again roast a 200-pound Ossabow pig (raised in the woods of North Carolina on an Iberico-esque diet of peanuts and acorns) and dole out its moist, succulent meat (not to mention that crispy crackling!) at $20 per plate. But there's something a little different this year — starting at 6 p.m., the sidewalk party will move indoors, and if you don’t want to deal with the line and the fanfare, you can call ahead to reserve a table for after 8:30 p.m. and still enjoy chef Ignacio Mattos's special menu for the day (with extra items!). Keep in mind, Il Buco just brought back its outdoor café, so the sit-down option may be the way to go this year.

Select Menu Items, 1 p.m. – 6 p.m.

Whole Infernillo slow-roasted North Carolina farmer's cross-Ossabaw heritage pig

Flying Pigs Farm porchetta panini on ciabatta with blueberry balsamic mostarda

House-made Flying Pigs Farm pig, apple and peperoncino sausage

Farmer's market panzanella

Julie's wild arugula with lemon, red onion and pecorino

Apple ricotta fritters with saba

House-made lemonade and iced tea

Tickets will be available on-site for $20 per plate including house-made Lemonade and Iced Tea. Alcoholic beverages including red and white wine, Prosecco, Lambrusco, and Wolffer Estates apple wine will be $10 per beverage. Beer will be $8.

Select Menu Items, 6 p.m. – midnight
(In addition to the above items, the following will be available.)

House-made imported olives marinated in wild fennel flowers and fresh rosemary

Salumi, jamon Serrano, house-made coppa and lardo

Assorted cheeses

Polenta with roasted squash, mascarpone, marjoram and parmesan

Pasta con salsa de noci (walnut pesto)

Panna cotta

Seasonal fruit tart

Menu pricing will be a la carte