My husband and I had dinner at Barbuzzo before the Opera Philadelphia evening performance and it was very close to perfection. The service was attentive and friendly, the ambience, pleasant and the food, delicious. Things to love: farm to restaurant food favoring local farmers, innovatively delicious recipes, salvaged history lessons in its interior, an amazing ability to treat vegetables like a true food group (so, so good) and to top it off, a very short walk to the Academy of Music. Did I mention possibly one of the best deserts ever? My husband enjoyed the Seared Branzino served on a lovely plate of scrumptious veggies: baby zucchini, summer corn, grilled red onions and cherry tomatoes. I wondered what the black sauce was. Now I know: burnt bread sauce. Well, it was definitely a terrific combination. He also had the Bay Scallop Bucatini (which ended up being too much food). I chose the cheese board, well, because I love cheese and it sounded so good. It was divine. The best I have had since Corinthia Hotel, London, 2013. Seriously good cheeses with amazing accompanying sophisticated garnishes. Definitely save room for the Salted Caramel Budino. I am uncertain exactly what it was but it was one of the best deserts ever. If you are a history geek like me, read online where all the different interior woods were salvaged from. I will give you one hint, the pews are from West Philly 's Old Church of the Transfiguration. We are debating on whether to go back tomorrow to try the pizza which is reportedly the best in Philly. Yes, it is that good plus very, very good value.