Despite being a Food & Wine Best New Chef in 1998, Katy Sparks hasn’t been attached to a restaurant since opening Quilty’s (after that she became culinary director for Balducci’s, went into catering and restaurant consulting, and penned a cookbook), but Bussaco has announced that the Park Slope resident has joined current owner Scott Carney as a partner in the New Brooklyn Cuisine restaurant. Head chef Kevin Adey, who took over for Matthew Schaefer when he left the restaurant, will stay on as chef de cuisine, but the new menu (plus a debut bar menu), which you can see below, belongs to executive chef Sparks.
APPETIZERS
OYSTER STEW WITH SAFFRON AND LEEKS, ANISE BREAD CRUMBS 12
AIR CURED BEEF WITH MOZZARELLA DI BUFALA, A LEMON-MARJORAM DRESSING 9
ROASTED HEN OF THE WOOD MUSHROOM, PECORINO, HAZELNUTS, HERB SALAD 9
GRILLED SARDINES, VINE LEAVES PRESERVED LEMON, AND GREEN OLIVE RELISH 11
TODAY’S OYSTERS, APPLE CIDER MIGNONETTE 3EA
SOUPS AND SALADS
FRENCH LENTIL SOUP WITH CRÈME FRAÎCHE AND FRIED PARSNIPS 8
BUSSACO CAESAR SALAD, DANDELION GREENS, ENDIVE, ROMAINE AND RAW PUMPKIN SEEDS 10
FRISEE, ASIAN PEAR, CURED HAM AND GARROXTA CHEESE, AGED SHERRY-WALNUT VINAIGRETTE 12
30 SECOND SQUID SALAD WITH CHORIZO, CHICKPEAS, ROASTED GARLIC AND CELERY LEAVES 10
PASTA AND GRAINS
RICOTTA GNOCCHI, PANCETTA, CHANTERELLES, SHAVED RAW SUNCHOKES 15
BOWL OF ORGANIC POLENTA, MASCARPONE AND ROSEMARY 8
BISON AND WILD MUSHROOM BOLOGNESE, FARRO STROZZAPRETI, MARJORAM GREMOLATA 17
SPAGHETTI AGLIO E OLIO, FENNEL, MELTED ANCHOVIES, OLIVES AND HOT PEPPER 14
MAIN COURSE
MARKET FISH ROASTED ON SEA SALT, CITRUS DRESSING, CUMIN CARROT S PRICED ACCORDING TO MARKET
ARCTIC CHAR, CARAMELIZED FENNEL PUREE, OVEN-CURED TOMATOES, POMEGRANATE MOLASSES 24
LAMB BURGER, MARINATED FETA, MELTED RED ONIONS, AVOCADO, PIMENTON MAYO, PATATAS BRAVAS 13
(GRASSFED BEEF BURGER AVAILABLE) 14
BRAISED NIMAN RANCH PORK SHOULDER, SOFT POLENTA, GRILLED RADICCHIO, PRESERVED LEMON 22
ROAST ORGANIC CHICKEN, FIGS HONEY AND CIDER VINEGAR, ALMOND PICADA 21
NEW YORK STRIP STEAK POTATO-CABRALES GRATIN, CREAMED SPINACH WITH SHERRIED CURRANTS 28
SIDES
ROASTED BRUSSELS SPROUTS, WITH BACON, POMEGRANATE AND SHALLOTS 6
CREAMED SPINACH AND SHERRIED CURRANTS
PATATAS BRAVAS WITH AIOLI 5
CUMIN ROASTED CARROTS 5
JOY OF PAIRING PRIX FIXE
3-COURSE PRIX FIXE 26
WITH WINE PAIRINGS ADD 16
Bar Menu
SNACKS
Deviled organic eggs with various toppings: 3.5/egg
-crème fraîche and trout roe
-cider glazed slab bacon and pickled red onion
-smoked paprika and fried shallots
Shrimp and chorizo picks with preserved lemon 7
Crimini mushrooms on the plancha with red chili, cabrales and basil 6
Patatas bravas with aioli 5
Almond-fried squid with salsa verde 7
Roasted Olives 4
Patatas bravas with aioli 5
BIGGER PLATES
Bussaco Caesar Salad 8
Lamb burger 13
Grass-fed beef burger 14
Bison and wild mushroom Bolognese on farro pasta 15
Spaghetti Aglio e Olio 12
Bar Steak with petite green salad and patatas bravas with aioli 22
Fish of the day p/a