Barbuto - always a 15

When D. and I go to dinner, we usually rank the meal 1 to 10, with 10 being the highest number on the scale. This evening for the first time in eight months, since I was ill, we made it to Barbuto, always our favorite in NYC. As always, the food was a 15, no matter what we were eating, from the zuppa that D. ordered as an appetizer, to the hanger steak as his main course on a bed of salad with chickpeas that was fabulous, and the salad and chicken I ordered were amazing, not to mention the italian chocolate pudding dessert. And don't forget to order the potatoes and a vegetable side dish, for a complete meal. We always love sitting near the kitchen and watching all the action as the well-trained staff works its magic on each dish. On this Saturday night, it was full even after last night's snow storm. We were thrilled to see the chef and owner, Jonathan Waxman working the tables and he stopped by to visit with us for a few minutes. I was so happy to be at the restaurant and most importantly to share with the chef the enormous difference he unknowingly made for me while I was ill with his recipe for butternut squash soup with apples and apple cider, which I made for the first time in the fall, and kept making throughout my illness. Making it in large pots every few weeks, it was something I could eat on days when nothing else was palatable. It was comforting and nutritious, combining vegetable and spices, sweetness and calmness all at the same time. Like so much of Waxman's food, it has layers and levels to the flavor in expected ways and combinations. It is so important for us to remember sometimes that food is not always about food, it can be about comfort, and beauty, kindness and caring. The recipe represented all of that for me, keeping me focused on surviving long enough to return to our favorite places, including Barbuto. Always wanting to pay it forward.