A Touch of Florence in Times Square: The Making of Buchette Del Vino

We recently wrapped up our construction of the restaurant and wine window Buchette Del Vino in the heart of Times Square. This unique concept headed by Chef Jack Logue and Chris Miller, the team behind The Lambs Club, is a welcome addition to the busy square with its charming architectural nod to old-world Italy.

THE PRESS

The concept comes from a centuries-old Florentine tradition. The Times Square Italian restaurant takes its name from the Italian term for these wine windows, “buchette del vino,” which translates to “wine holes.”

It features a historically inspired small stone opening, similar to the ones used during the

Renaissance to serve wine directly to patrons without them entering a building. Nestled in the facade of a newly renovated wine bar, the Times Square wine window merges heritage and innovation, offering passersby a quick pour with a side of charm.

The construction of the wine window required precise masonry work to integrate seamlessly into the building’s existing stonework while also looking straight out of Renaissance Italy. The design called for a custom-crafted, arched wood frame, iron details, and a sliding shutter for service—striking a balance between visual authenticity and modernity.

The wine window reflects a post-pandemic interest in creative service methods and adds a quaint touch to the city’s evolving architectural fabric. It’s a little piece of Italy—served by the glass—in the center of Manhattan.