Description: Welcome to Buca di Beppo, a neighborhood restaurant where our guests feast on family platters of real, immigrant, Southern Italian specialties in a boisterous, celebratory environment that recalls the Italian-American supper clubs of the 1940s and ‘50s.

What’s immigrant Southern Italian cooking? It’s the hearty specialties of Campania, Apulia, Sicily and the rest of Southern Italy - dishes like Spaghetti Marinara, Chicken Cacciatore, Linguini Frutti di Mare, and Neapolitan Pizzas - re-rooted and flourishing in America. It’s "la cucina povera" ("The kitchen of the poor") clear of starvation’s shadow. It’s the marriage of Italy’s oldest cuisines and the bounty of America, rich in tradition yet alive with innovation. In fact, at Buca di Beppo, the immigration continues to this day. Our chef, Calabrian-born Vittorio Renda, returns to southern Italy regularly to search out new dishes to bring back to our guests.