The team behind Demo just opened a natural wine bar on the Lower East Side. But Bufón is so much more than that.
This is a full restaurant with a raw bar program that rivals any seafood spot in the city, dry-aged steaks that would make a steakhouse jealous, and a natural wine list so deep you could spend months exploring it.
Here's your complete guide to one of NYC's most exciting new openings.
Why Bufón Is the Perfect LES Restaurant
The Demo team knows how to open restaurants. Their West Village flagship has been a natural wine destination for years, earning praise for its cooking and its carefully curated list.
With Bufón, they brought that same sensibility to the Lower East Side and expanded the concept. This isn't just a wine bar with snacks. It's a full-fledged restaurant where wine happens to be the focus.
The 65-seat space feels raw and refined at the same time. Exposed brick, concrete floors, and industrial fixtures create an edgy downtown vibe. But the service is polished, the plating is beautiful, and everything feels intentional.
It's the kind of spot where you can dress up or dress down, come for a glass of wine or a full tasting menu, and feel equally comfortable either way.
The Natural Wine List (It's Seriously Impressive)
Let's talk about the wine first, because that's what brings most people through the door.
Bufón's list features over 250 natural wines from small producers around the world. You'll find skin-contact whites from Georgia, pét-nats from the Loire, orange wines from Slovenia, and low-intervention reds from everywhere.
The selection leans European but includes exciting bottles from California, Oregon, and beyond. Price points range from $55 to $300 for bottles, with most landing in the $75 to $120 sweet spot.
By-the-glass options rotate constantly. Expect 18-22 wines available at any time, priced from $15 to $26. The staff pours generously and encourages exploration.
Wine Service That Gets It Right
Here's what makes Bufón special: the staff actually knows the wine.
Your server can talk terroir, winemaking philosophy, and flavor profiles without sounding pretentious. They want you to try new things and discover wines you'll love.
Unsure where to start? Tell them what you typically drink or what you're eating, and they'll guide you toward something perfect. They're also happy to let you taste before committing to a glass or bottle.
The Food: Way Better Than Expected
Many natural wine bars treat food as an afterthought. Not here.
Chef Sophia Chen (formerly at Contra and Wildair) brings serious technique to a menu that perfectly complements the wine program.
The Raw Bar
Bufón's raw bar deserves its own section. This is some of the best seafood in the Lower East Side.
Oysters - Six East and West Coast selections daily, all impeccably fresh and properly shucked. They rotate based on what's best, not what's cheapest.
Crudo - The daily crudo changes based on what the fish market offers. Recent standouts include fluke with yuzu kosho, hamachi with jalapeño and ponzu, and striped bass with Meyer lemon.
Shrimp Cocktail - Massive head-on prawns, served chilled with a cocktail sauce that has actual horseradish bite. Simple and perfect.
Uni Toast - Santa Barbara uni piled on house-made sourdough with cultured butter and chives. Decadent and worth every penny.
Small Plates and Starters
Duck Liver Mousse - Silky smooth mousse served with grilled bread and pickled cherries. The sweetness of the cherries cuts through the richness perfectly.
Beef Tartare - Hand-cut beef, capers, shallots, egg yolk, and crispy potatoes for scooping. They season this aggressively, which is exactly right.
Grilled Octopus - Tender tentacles with white beans, fennel, and salsa verde. The octopus is cooked sous vide before hitting the grill, ensuring it's tender throughout.
Roasted Bone Marrow - A massive marrow bone, roasted until the fat is molten, served with grilled bread and pickled onions. This is natural wine pairing perfection.
Mains
Dry-Aged Ribeye - A 16-ounce ribeye, dry-aged for 45 days, grilled over hardwood charcoal. It's crusty on the outside, perfectly medium-rare inside, and deeply flavorful. This is serious steakhouse quality.
Whole Roasted Fish - The catch changes daily, but it's always a whole fish (usually branzino or black bass), roasted with herbs, garlic, and lemon. Your server will expertly fillet it tableside.
Pork Chop - A thick-cut heritage pork chop, grilled and served with mustard greens and pickled peaches. The chop is juicy and flavorful, not dried out like so many restaurant pork chops.
Potato Gnocchi - Pillowy gnocchi with seasonal vegetables (currently spring peas, asparagus, and morels), finished with brown butter and parmigiano. Vegetarians, this is your move.
Sides
Don't skip the sides. The roasted mushrooms with garlic and thyme are essential. The french fries with aioli are some of the city's best (twice-fried, perfectly crispy). And the grilled broccolini with chili flakes is simple but addictive.
The Vibe and Atmosphere
Bufón hits a sweet spot that's increasingly rare in NYC. It's polished without being precious. Knowledgeable without being snooty. Fun without being chaotic.
The crowd skews younger and downtown. You'll see fashion people, artists, restaurant industry folks, and neighborhood regulars all mixing together. Conversations are animated, wine flows freely, and everyone seems genuinely happy to be there.
It's loud but not deafening. Buzzy but not stressful. The kind of place where you show up for a glass of wine and end up staying for three hours.
Getting a Reservation
Good news: Bufón is easier to book than many hot new openings. Bad news: it's still pretty tough on weekends.
They use Resy and release reservations 21 days in advance at noon. Weekend prime time slots (7:00 PM to 9:00 PM) book quickly but not instantly. You usually have a few hours to snag something.
Reservation Strategy
Book at noon when tables drop - Set a reminder for noon, 21 days before your desired date. Weekend reservations are competitive but obtainable.
Weeknights are wide open - Tuesday through Thursday typically have excellent availability, even for prime times.
Bar seating is first-come, first-served - They hold half the restaurant for walk-ins. Arrive between 5:00 PM and 5:30 PM to claim a bar seat, or come after 9:30 PM for late-night availability.
Walk-ins work here - Unlike many hot spots, you can actually walk in and get seated with a reasonable wait, especially if you're flexible about sitting at the bar or a high-top.
Practical Information
Location: 175 Orchard Street, New York, NY 10002
Hours: Monday through Saturday 5:00 PM to midnight, Sunday 5:00 PM to 11:00 PM.
Price Range: Raw bar $4 to $28, small plates $16 to $26, mains $36 to $68, sides $12 to $14. Expect $90 to $140 per person with wine.
Dress Code: Casual downtown. Jeans, T-shirts, sneakers all work. Dress it up if you want, but you don't have to.
Reservations: Resy, 21 days in advance at noon. Walk-ins welcome.
Vibe: Downtown cool with serious wine nerd energy.
How to Order at Bufón
Here's the move for first-timers:
Start with oysters and at least one crudo. You're at a raw bar, lean into it.
Add a small plate or two. The beef tartare and bone marrow are both excellent with natural wine.
Share a main. The ribeye is the power move, but the whole fish is equally impressive. Add a side of fries and mushrooms.
Let your server guide wine pairings throughout the meal. Start with something lighter (a pét-nat or skin-contact white), move to something with more body as the meal progresses.
If you're here primarily for wine, it's totally acceptable to order just raw bar and small plates. No one will judge you for spending $200 on wine and $60 on food.
Insider Tips
The bar is the best seat - Counter seating gives you front-row views of the raw bar and easy access to the bartenders, who are all wine-savvy.
Come for late-night oysters - The kitchen stays open until midnight (11:00 PM Sunday). Late-night oysters and natural wine is a vibe.
Ask for rec beyond the list - The team has access to bottles not on the printed list. If you're looking for something specific, ask. They might have it.
Try the wine flights - If you want to explore, they offer curated three-wine flights ($35-$45) that showcase different regions or styles.
The neighborhood is the after-party - Bufón is surrounded by great bars. Make a night of it on the LES.
Is Bufón Worth It?
Absolutely yes.
Bufón delivers on every level. The natural wine list is among NYC's best. The food is legitimately excellent, not just "good for a wine bar." And the whole experience feels like hanging out with friends who happen to have impeccable taste in wine and food.
Is it expensive? Yes, especially if you're serious about wine. But the quality matches the price, and you're paying for access to wines you won't find elsewhere.
This is the kind of restaurant that makes the Lower East Side special. Knowledgeable but approachable. Serious but fun. And exactly what NYC needs right now.
Alternatives If Bufón Is Full
Can't get into Bufón? Try these natural wine spots:
Wildair - Just down the street on Orchard, from the Contra team. Equally excellent wine and food.
Contra - The original, also nearby. Tasting menu format with a killer wine program.
Peoples Wine - More casual wine bar on Canal Street with great bottles and solid snacks.
FAQ
How hard is it to get a reservation at Bufón?
Moderately hard for weekend prime times, easy for weeknights. Reservations open 21 days in advance at noon on Resy. Weekend slots book same-day but not instantly. Walk-ins are very viable here.
Can you walk into Bufón without a reservation?
Yes! They hold half the restaurant for walk-ins. Arrive between 5:00 PM and 5:30 PM for your best shot at a bar seat, or come after 9:30 PM. Weekend walk-ins have a wait, but it's usually manageable.
What should I wear to Bufón?
Casual downtown attire. Jeans, T-shirts, sneakers are all fine. It's the Lower East Side, not Midtown. Dress comfortably.
How much does dinner cost at Bufón?
Expect $90 to $140 per person with wine. Raw bar items are $4 to $28, small plates $16 to $26, mains $36 to $68. Wine by the glass runs $15 to $26, bottles $55 to $300.
Is Bufón good for natural wine beginners?
Very. The staff excels at guiding beginners through natural wine without pretension. Tell them what you normally drink, and they'll find something approachable. They're happy to let you taste before committing.
Do you need to order a full meal or can you just get wine and snacks?
You can absolutely just do wine and snacks. Many people come for oysters, a small plate or two, and several glasses of wine. No pressure to order mains.
Is the wine list only natural wine?
The focus is heavily natural and low-intervention wines, but they're not dogmatic about it. If you want something more conventional, they can accommodate.
Is Bufón good for groups?
Yes, especially groups of 4-6. The sharing format works well for groups. Larger parties should call ahead, as they have limited large-table capacity.
