Results tagged “littleowl”

In the restaurant world, terminology like "organic," "local," and "seasonal" have become so commonplace they can be easy to ignore. But, when Market Table – which offers all three of these – opened on Carmine Street (at Bedford) in the West Village last September, they highlighted a new buzzword: market. With an emphasis on bringing food from the market directly to the table, the restaurant simultaneously offers a capacious (and beautiful) dining room headed by chef Mikey Price (formerly of Mermaid Inn), which is adjacent to a general-store like grocery stocked with olive oils, fresh breads, assorted condiments, dried goods, and a deli case full of gravlax, fresh herbs, cheeses, and sauces and stocks. Price is partner to Chef Joey Campanaro and Gabriel Stulman of the nearby Little Owl, of which we're also big fans.

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You're tired. You have a kitchen the size of a closet. You can't handle dealing with your guests' various and sundry dietary restrictions/food allergies/food quirks. Whatever the reason, you'd rather eat out on Thanksgiving this year. You've only got a few days left to lock down your reservation, but the options are plentiful. We present you a roundup of roundups, and our picks from the bountiful and tempting options. Restaurant Girl gives her top picks,...

This week in the Times, Bruni goes to Harry Cipriani in the Sherry-Netherland Hotel, awards the restaurant no stars. Finds “service so confused and food so undistinguished it wouldn’t pass muster at half the cost.” Says prices at the restaurant ridiculous. The restaurant was last reviewed in 1991, when Bryan Miller gave it two stars. The one positive? “The people-watching is nonpareil." Peter Meehan visits Fifth Avenue in Sunset Park, Brooklyn, for tacos. Likes Epocas...

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Market Table -- Mike Price, formerly of the Mermaid Inn has partnered with the Little Owl's Joey Campanaro and Gabriel Stulman, moved into the former Shopsins space and created a market/restaurant where, among other things, they'll be selling the kick-ass pork chops served at the Little Owl so you can attempt to re-create them at home. The market portion is in the soft-opening stage, and the restaurant is due to open the week of September 11. 54 Carmine at Bedford Street. (212) 255-2100.

This month's Bon Appetit is the restaurant issue, highlighting recipes from restaurants all across the world, but our own Little Owl made the cover photo with their delectable meatball sliders. Other hometown shout-outs went to The Good Fork, for their Korean-style steak and eggs, a spiced plum chutney from Tabla, and WD-50's music playlist (including one of our current obsessions, Hall & Oates).

"Those thinking of opening restaurants in the West Village have especially stiff competition these days with Little Owl and Waverly Inn among the notable newbies in the neighborhood. Throw two-week-old Blue Ribbon Bar into the mix and the the field only gets tougher, especially for those coveting tasty fare with an ever-so-chic atmosphere gracing the dining room.

"Sweet Heart," composed of Necco Conversation Hearts by Nathan Sawaya.

Adam Platt has started of 2007 with a bang -- New York magazine has released his "Where to Eat 2007" lists, a compendium of his picks for the year, divided into categories. "Haute Barnyard," a phrase that Platt coined a while back, is his term for restaurants focused on suppliers and the origins of the food, with countrified leanings. Cookshop, Peasant, Hearth, and Blue Hill qualify, among others. He takes us on two rambles, one through Brooklyn, stopping at favorites Franny's, iCi, and Applewood, as well as at newcomers The Farm on Adderly and Porchetta, and the other for breakfast, with stops at Balthazar, Egg, Cafe Cluny, Crema, and more.

While others are writing year end lists about their favorite restaurant openings (yeah, we know, A Voce, Little Owl, Boqueria), we thought we'd do something a bit different and highlight some of your favorite posts of the year. These are the food posts that either got you so riled up that you felt the need to put in your two cents in the comments or that, for whatever reason, you wanted to recommend to others.

Where can you taste dishes from Bobby Flay, Lidia Bastianich, Dan Barber, Tom Valenti, Joey Campanaro and Iron Chef Masaharu Morimoto all under one roof? At New York Magazine's annual Taste of New York, a fundraiser for City Harvest. The cocktails (from some of the city's best: Pegu Club, Flatiron Lounge, and Little Branch) were flowing and the crowd was on a mission to taste everything these chefs could dish out.

- NY Mag contemplates an NYC without trans-fats. So very sad.

- MUG gives us their latest Hot List, featuring recent openings Little Owl and Japonais, among others.

Bruni reviews Blue Hill (in Greenwich Village, not at Stone Barns) bumps the restaurant up to three stars from the two it received from William Grimes in 2000. He cites "quality and immediacy" of ingredients and says eating there is a subtle experience, "like a hushed foreign film with subtitles."

">Bruni two-stars Little Owl, says “It has an irresistible earnestness and exuberance that explain its instant, well-deserved popularity.” Also, he really likes the pork chop. Chef Joey Campanero, formerly executive chef at The Harrison and Pace, gets kudos for “disciplined cooking,” as does manager and co-owner Gabriel Stulman, for “real hospitality.”

Weekend mornings are oft synonymous with brunch, the ever-transcendent meal that allows you both sweet and savory. On the Northeast corner of Grove & Bedford Streets in the West Village, chef Joey Campanaro and business partner Gabriel Stulman invite you to their two-weeks-old brunch menu inside the wainscotted, 28-seat, gold-tin ceiling nook, Little Owl. Though Gothamist first visited for dinner on opening night, we decided to go back to see if brunch was up to par. Paper menus stamped with a stencil of an owl offer a list of simple, but elegant entrees which arrive a la carte. Blueberry corn pancakes ($7) are delicately thin, stacked 4-high and dusted with powdered sugar. Buttery sweet, wild blueberries and fresh corn stud throughout; warm vanilla-infused corn syrup accompanies. The asparagus reuellta ($8) marries fresh asparagus, the mandatory protein of early-morning eggs, and jamon serrano, neatly centered on a large white plate, while a mushroom omelette ($11) arrives with parmesan and seasonal summer truffles. Though the accoutrements of the diner-like hungryman's brunch are absent from Campanaro's menu (formerly of the Harrison, the Red Cat) you can order applewood smoked bacon, asparagus home fries, and fruit salad on the side. A nouveau American style reverberates through seasonal and farm-fresh ingredients which Campanaro uses both simply and well. Campanaro mans the kitchen while Stulman keeps customers happy with dual roles as waiter and conversationalist, boldly recommending that next time, we should really come back for dinner.

Different types of people are drawn to different types of restaurant and in a perfect world everyone has a place that feeds them as they like, in a room in which they are comfortable. The truth is that the price of a dish of food in a restaurant includes all the costs involved in running the restaurant. At the base level there is the electricity, gas, rent, insurance and so on, and at another level there are the publicists, consultants, and decorators. The more a restaurateur puts into a place the more the food on the plate will cost. This makes the most special of finds for foodies a place confidently making high caliber food without the added costs of adornment.

Sometimes the best way to catch up with an old friend is to dine in a new restaurant. Conveniently, on my way to the Little Owl, recently announced in The New York Times, Time Out New York, and New York Magazine as being newly open, I had looked in on Lederhosen, an establishment of self-purported German goodness and thought to myself, “If I had known about that place it would have been perfect.” Discovering Lederhosen made it okay with me when I popped my head in the door of Little Owl to find out from a young man at the top of a ladder that they were not yet open, but hoped to open in the next two weeks.