Zucchini Carpaccio

Filed under Uncategorized · Print This Post

Adapted from chocolateandzucchini.com

Ingredients:
1 large zucchini, sliced thinly
goat cheese, crumbled
2 tbsps sherry vinegar
2 tsps fresh thyme
olive oil, salt and pepper

1. Arrange the zucchini slices on a plate in a circular pattern, each slice overlapping the next. Drizzle with olive oil and sherry vinegar and sprinkle with goat cheese, thyme, salt and pepper.

Comments

The Little Owl

Filed under New York Restaurant Reviews · Print This Post

90 Bedford Street on the corner of Grove
212/741.4695
$100 for two, with two drinks, with tip

We told ourselves we will find another place in the West Village if the wait for a table at The Little Owl was unbearable. Thankfully, we were seated right away when we walked in at 7pm because I would have missed the soft-shell crab and asparagus, the sardines with green beans and the hamachi with coleslaw. Match that with a bottle of chilled white wine and you wouldn’t have gone anywhere else either.

Flash-frying soft-shell crabs are hard because cooking them a second over will give you mushy but chewy meat. Here, they were just the right amount of crispiness. The beans balanced the saltiness of the sardines. I could have done without the coleslaw but I must say that the pink inside of the hamachi gave me joy together with the light onion rings.

What used to be Chez Michallet is now an even sweeter space with white-washed walls and chef Joey Campanaro behind the glass-covered kitchen. Sitting at the bar gave us a peek of the action in the tiny kitchen. Our server was very attentive and never let us see our wine glasses empty. Our orders were always split in two so there was no awkward sharing. It was almost ninety degrees outside but it felt very comfortable inside.

Comments