Barbusa in downtown San Diego's Little Italy is the Busalacchi family's modern Sicilian restaurant on India Street, built by a clan that has anchored the neighborhood's dining corridor since 1984. Executive Chef Nino Zizzo — a 30-year kitchen veteran and nephew of founder Joe Busalacchi Sr. — runs a scratch-made menu of house-cured salumi, hand-rolled pasta, and wood-fired artisan pizza sourced from local farms and purveyors, sharing the family's ingredient pipeline with sibling restaurant Nonna + Zucchero down the block. The bar program features handcrafted cocktails built around Southern Italian ingredients — amaro, blood orange, limoncello — alongside a rotating local craft-beer draft and a Southern Italian wine list. Seafood-centric plates like cioppino, grilled branzino, and shrimp scampi reflect Joe Sr.'s early career as a chef on San Diego's commercial tuna boats before he opened his first restaurant at Grossmont Center. The housemade panna cotta and fresh-filled cannoli draw from the same Sicilian pastry tradition that Bobboi Natural Gelato channels into its natural-gelato program further south on India Street. Full-restaurant buyouts accommodating over 200 guests with customizable family-style menus and a dedicated events coordinator handle the large-format private dining bookings on India Street.