We were lucky enough to attend a cooking demonstration and dinner at the Italian Culinary Institute this past Friday featuring Jeremy Griffiths, the chef at Il Buco. We used to frequent Il Buco at least once a month but stopped going a few years ago for no particular reason. If his demonstration was a good reference point, I can't wait to go back. They are absoulutely passionate about using fresh ingredients - organic where possible. I generally steer clear of salt cod but was absolutely converted after trying the pepperoncini stuffed with a salt cod puree. Oxtail ravioli with truffled marrow shavings was also a winner. Roast suckling pig...divine. And a simple but intense sort of Italian strudel made with dried fruits and dark chocolate. Has anyone been to the restaurant recently? Interested to hear more feedback.