little owl - the venue

An event space and culinary showroom with the same charm and caring staff that makes every visit to the little owl feel like a special occasion.

The 12th Annual Taste of Greenwich House

It was a family affair Monday night as we participated in The 12th Annual Taste of Greenwich House with our sisters Market Table & The Clam. Market Table’s Executive Chef David Standridge prepared pork sliders with chili cured ham, whipped lardo, pork liver mousse and escabeche, plus a beet salad with horseradish cream, roast beets, hazelnuts & goat cheese. Our neighbors & friends were in the house too. 

Greenwich House serves thousands of New Yorkers each year. Miss this year’s event? You can still make a donation. Click here to visit their website for more info.

We look forward to serving (& eating) at Taste of Greenwich House next year.

photos by jon selvey

The Toklas Society, a social network and support group for women in the hospitality industry, hosted a party at The Venue last week. The ladies of Little Owl were in house, as were many old friends and new. Joey worked the ‘fresh & chill’ bar which featured bites like Spiced Shrimp Bloody Mary’s, Beau Soliel Oysters, and Sliced Big Eye Tuna with bibb, and cucumber avocado relish. For dessert, the ladies enjoyed Joey’s blueberry cheesecake spoons. With Alice Cheng, the founder & CEO of Culinary Agents, as the guest speaker, and women from all facets of the industry in attendance, it was an inspirational evening for all. A special thank you to The Toklas Society for hosting at The Venue. 

photos by jon selvey

Earlier this month, Welch’s & Alton Brown hosted a dinner at The Venue. The menu was a fun & creative challenge for Chef Joey Campanaro, as each dish prepared showcased Welch’s concord grapes.  “Corongonzola”  was the first course served, a Welch’s pickled onion salad with grape tomato and purslane. Followed by grilled sea scallops with Welch’s sauce & “Coq au Welch’s” for the main course. Joey served a concord grape panna cotta for dessert.

Host Alton Brown featured Little Owl’s whole pancakes on “Best Thing I Ever Ate: Cake Walk" years ago, and it was a pleasure to have him enjoy #joeyfood again. A special thank you to Welch’s, as it was also a pleasure, and all of us being long time fans. Here’s to you, Welch’s

photos by jon selvey

Last week at The Daily Meal, Joey did a demo on his plank salmon recipe. Guests also enjoyed sliced big eye tuna wraps (a popular dinner special at the little owl), as well as lobster salad on toasted brioche, crostini with avocado, la tur, & red pepper, plus artichoke fontina tarlets. Our resident bartender Robert Crosson poured passion fruit pisco sours. How great it is to have fun at work. 

Little Owl’s bacon cheese burger made the list of The Daily Meal’s “40 Best Burgers in America”. (We’re #5!) A special thanks to The Daily Meal for the mention, and for a great night.

photos by jon selvey

This morning, Joey Campanaro had fun cooking reuben sandwiches Katz’s Deli style on The Today Show. The segment accomplished it’s goal of getting our mouths watering for Katz’s 125th Anniversary Dinner memorial day weekend.

Joey’ll be joining chefs Bill TelepanDanny Bowien, and Sarabeth Levine for a celebratory dinner in honor of Katz’s 125th Anniversary. They’ll be “reimagining” classic Katz’s dishes — Campanaro, Telepan, Bowien will be in the kitchen (Pastrami anyone?) and pastry chef Levine preparing dessert. Dinner is served Friday, May 31st. All the proceeds go to The Henry Street Settlement.

Tickets are available here: Katz’s Deli 125th Anniversary Celebration Tickets

The New Yorker & Mastercard’s Priceless NY present

“The Best Brunch Ever” by 4J

The chefs of 4J, Joey Campanaro, Jonathan Waxman (Barbuto), Jason Giagrande (NBCU), & Jimmy Bradley (The Red Cat & The Harrison) cook brunch at The Harrison. Joey got it started with a hearts of palm salad, 305177_398332583581484_334321924_n

then for the main course guests had a choice of two quiches by Jimmy-ham quiche by jimmy bradley a Smithfield Ham Quiche (pictured) or an Organic Spinach Quiche.

Guests polished off their brunch with a warm coconut bread pudding made by Jonathan. warm coconut bread pudding by jonathan waxman


photos by Jon Selvey

an afternoon with joey campanaro

In preparation for “A Taste & Toast to The Central Coast”, a 7-course wine pairing & tasting dinner with Robert Mondavi Private Selections Wines, the Mondavi team follow Joey on an excursion for the freshest ingredients. Follow them through Joey’s local favorites like Union Square Market & Murray’s Cheese. Last but not least, they head to The Venue, at which Joey cooks for a special dinner for 30 guests. They enjoyed dishes like tarragon tagliatelle with Alaskan crab & jalapeno butter perfectly paired with a glass of California Meritage and coffee scented quail served with an onion salad and truffle bouillon to accompany Mondavi’s Chardonnay.

Check out some more pictures of Toast Central Coast here via Robert Mondavi.