At il Buco, Mattos serves lardo on crostini with a drop of balsamic vinegar.

WSJ: High on the Hog

Osso buco is more or less just osso, and such bone marrow as there seems to be is oddly chewy.

NEWYORKER: Joanne Trattoria

Mr. Noyes says an osso buco he served seemed to confuse his diners, and Mr. Cobb says his southern boys love catfish but make faces at salmon.

WSJ: Dude, Those Candied Walnuts Go Great at a Kegger

We wind up with author, luminary, and longtime contributing editor Andrew Ferg-uson wandering the Web in vain search of, no, not love, but maybe just a reliable recommendation for osso buco.

FORBES: Editor's Note

Carved deep into a NoHo storefront, this sister establishment to Il Buco, around the block on Bond Street, includes a bakery, a salumeria, an enoteca, and a restaurant, all rolled seamlessly into one.

NEWYORKER: Il Buco Alimentari e Vineria

It's this fat, more than the meat, that has won him accolades from chefs like Ignacio Mattos at il Buco, a Mediterranean-influenced spot in New York known to celebrate the pig by roasting it whole right out on the street.

WSJ: High on the Hog