Friday, May 17, 2013
Saturday, March 30, 2013
Yes, our petit jardin is open!
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Morning or night, you are now invited to enjoy the peace and quiet of our garden.
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Pimm's cups are now being served and we just dare you to try your champagne on ice...
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Sit back and relax, we are seating parties of two from 9h00am to 11h00pm.
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Labels:
Buvette,
Chef Jody Williams,
Food,
NYC,
West Village,
Wine
Friday, February 22, 2013
Zagat | New York's Best Breakfast
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| From Zagat by James Mulcahy Pictures from our Instagram |
Labels:
Breakfast,
Buvette,
Chef Jody Williams,
Eggs,
Food,
French,
Gastrotheque,
West Village
Wednesday, January 23, 2013
Pie Goes Savory
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Jody Williams has crafted a career out of delivering big flavors in small, elegant packages, and her rabbit potpie is no exception. Mingled with chestnuts and topped with puff pastry, the seasonal special is dainty in looks only.
From Grub Street
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Labels:
Chef Jody Williams,
Food,
Gastrotheque,
Grub Street,
Lunch,
ny,
NYC,
Pie,
Rabbit,
West Village
Tuesday, December 25, 2012
Tidings of comfort and joy....KINFOLK vol.6
| Ever inspiring...essays and photos of life at the table, in the kitchen or on the farm. |
| Buvette: Refreshments by Evan Hanlon & Photos by Alpha Smoot |
| "Chef Jody Williams draws on her extensive travels, varied experience, and collection of treasures to create a favorite New York venue for everything from "newspapers to cork popping."" |
Labels:
Alpha Smoot,
Buvette,
Chef Jody Williams,
Evan Hanlon,
Gastrotheque,
Kinfolk,
NYC,
West Village
Sunday, December 23, 2012
Buvette will be open on Christmas Eve...
Labels:
Chef Jody Williams,
Christmas,
Gastrotheque,
NYC,
West Village
Monday, December 3, 2012
"Nuit Blanche" - 24 hrs of New Year's Eve
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Have you heard about our "Nuit Blanche"?
Buvette will be open from sunset 2012 to sunrise 2013 celebrating
New Year's Eve all night long...and of course, no reservations needed!
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Gather for a champagne toast and a "good luck" pot of lentils...or warm up in the wee hours of 2013 over a cappuccino and a croissant.
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| Yes, we actually will be serving breakfast after midnight until 6h00am for your post-party-pick-me-ups... maybe the best part of New Year! |
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Tuesday, November 27, 2012
Tuesday, November 6, 2012
PARIS REVIEW
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| Photos by Erica Kirch Letter from Greenwich Village: Plan B. At Buvette, on Grove and Bleecker, the owner was cooking up whatever was in the fridge and freezer, laying out trays of croque monsieurs and cheese and apples and fresh tartes tatin for the neighborhood. Wines, good wines not likely to go bad because of a power out, were opened with cheerful abandon and poured for anyone who ambled by. That seemed a pretty fair description of the long, chilly days with no power and no news, only rumors and candles and dark. Meanwhile Jody kept pouring Medoc and Cahors, Burgundy and Beaujolais. “That’s why I got into this in the first place, ” she said. “To feed people. To offer a sense of community and warmth.” And maybe make some money? I ventured, watching another sixty dollar bottle of wine being emptied. “Well, that was Plan A. I’ve had to move over to Plan B.” by Brian Cullman |
Labels:
blackout,
Buvette,
Chef Jody Williams,
Food,
France,
French,
Gastrotheque,
Hurricane,
Lunch,
ny,
NYC,
Sandy,
Storm,
West Village
Sunday, November 4, 2012
Saturday, October 20, 2012
Celebrate Cider Week: October 12-21

Raise your glass to autumn and apples with a bottle of Farnum Hill Dooryard Cider at Buvette! Louise Spencer and Stephen Wood craft vintage style ciders to "gladden the moment." Their Farnum Hill Dooryard Cider is made from a blend of heirloom varieties like the 300 year old "Ashmead's Kernal" and the"Esopus Spitzenberg", a supposed favorite of Thomas Jefferson.
Look for our classic "Choucroute Garnie", a hearty Alsatian meal of cabbage, salted pork and smoked sausages which Chef Jody Williams simmers in Dooryard Cider. Come "gladden the moment" at Buvette with a bottle of Cider and a taste of "Choucroute Garnie".
Labels:
Apple Cider Week,
Buvette,
Chef Jody Williams,
Fall,
Food,
France,
Gastrotheque,
NYC,
West Village
Wednesday, October 10, 2012
Goat for a Good Cause
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| Chef Jody Williams prepares a "Daube", a classic Provencal Stew made with local goat meat procured through Heritage Foods "No Goat Left Behind Project". |
Labels:
Buvette,
Chef Jody Williams,
Food,
France,
NYC,
West Village
Monday, September 3, 2012
Happy Labor Day to All
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Buvette is closed today, Monday, September 3rd for a day of rest. See you tomorrow at 8h00am for breakfast.
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Labels:
Breakfast,
Buvette,
Chef Jody Williams,
West Village
Thursday, August 2, 2012
New York Post | Julia still Sizzles
Much like Child, who studied at the Cordon Bleu in Paris, Jody Williams, who owns West Village eatery Buvette, cultivated her craft and persona as a chef through travel. “Julia’s books were on the shelves of my parents’ kitchen and were a great source for me to take and put into practice, ” says Williams. She’ll be highlighting her coq au vin (chicken cooked in wine, $15), adjusting Child’s original recipe by using higher-quality Amish organic chickens instead of an old fryer bird. Williams will also serve a rich, hand-whipped chocolate mousse ($8) so thick, it’s served with a fork solidly anchored in it. “We plunk it down on a plate and top it off with a fluffy mound of Chantilly cream, ” says Williams. “They’re not precious dishes. You can eat them standing up, licking the plate.”
From New York Post
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Travel+Leisure | New York's Top Restaurants
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We do love Jody Williams’s sweet, expertly curated, and dollhouse-scaled taste of idealized France in the West Village. It’s a perfect respite from any day, whether you pop in for a coffee break while shopping along Bleecker Street, a solo lunch of croque madame, or a hunk of cheese and a glass of rosé with a book at the bar. Then again, why not make an evening out of sampling the small plates menu and ample wine list with friends. From Travel+Leisure |
Tuesday, July 3, 2012
Fourth of July
Monday, June 11, 2012
The Picnic Primer - Ralph Lauren Magazine
Friday, June 1, 2012
What We’re Reading by NYTimes
“What makes it so appealing is Williams’s … ability to communicate the allure of wine — the places, movements and histories that draw people to it — through the wine list.” Talia Baiocchi examines Jody Williams’s highly idiosyncratic list at Buvette. - Eric Asimov
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Monday, May 28, 2012
Friday, May 25, 2012
Decoding Buvette's Wine Storybook
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It's the sort of place that isn't about high-end wine, or fancy glassware—it's a place you go to drink Beaujolais, or Bugey-Cerdon on ice, maybe talk a bit too loud, and eat rillettes. It's perpetually packed and there's an authenticity to the clank of glassware and conviviality of the place that reminds you, as you look out on to a tree-lined Grove Street, that the West Village can often rival the best of what Western Europe has to offer. (...)
But the list's great achievement isn't really about the selections or the adorableness of book (which, by the way, comes courtesy of designer Max Poglia), but how it proves, confidently, that a wine list can be much more than just a list.
From Eater by Talia Baiocchi. |
Thursday, April 26, 2012
The Bee’s Knees: A Classic Cocktail with Catskills Honey...
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A prohibition era blend of honey, lemons and gin, "The Bee’s Knees” is the perfect cocktail for a sultry spring evening. Chef Jody Williams uses local, raw honey from Catskill Provisions as the base for this elegant yet simple beverage.
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Located in Long Eddy, New York, Catskill Provisions harvests and hand packs this beautiful honey from bees that feast on alpine flower nectar and sip from fresh mountain streams. Their tawny colored wildflower honey marries the floral characteristics of high quality gin while softening the acidity of freshly squeezed lemons.
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If you’re a busy bee and can’t escape to the Catskills, come join us and relax with a cocktail that is as equally transportive. Buvette’s version of this refreshing classic is really the Cat’s Meow!
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Wednesday, April 18, 2012
Come share a bowl of Spring...
What is Scafata? Find out on Food(ography) Season 3 - Olive Oil Segment from Lauren Deen on Vimeo.
Our scafata is a hearty sauté full of spring vegetables like favas, artichokes, peas, escarole, basil and mint. It is delicious served under a poached egg for breakfast or lunch.
Take a peek at Chef Jody Williams' scafata recipe on the Cooking Channel.
You can tune in and watch the full episode this week!
The Food(ography) Episode titled “Olive Oil”, featuring Buvette and Chef Rita Sodi of I Sodi, airs on April 19, 8:30 PM (EST), April 19, 12:30 AM (EST) and April 21, 7:30 PM (EST).
Take a peek at Chef Jody Williams' scafata recipe on the Cooking Channel.
You can tune in and watch the full episode this week!
The Food(ography) Episode titled “Olive Oil”, featuring Buvette and Chef Rita Sodi of I Sodi, airs on April 19, 8:30 PM (EST), April 19, 12:30 AM (EST) and April 21, 7:30 PM (EST).
Labels:
Breakfast,
Buvette,
Chef Jody Williams,
Eggs,
Food,
Les Ouefs,
Lunch,
NYC,
Press,
West Village
Sunday, April 8, 2012
Best new Gallic charmer: Buvette
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| Photograph: Daniel Krieger TimeOut Food & Drink Awards 2012: Critics' picks ... Jody Williams has fallen under the Gallic spell, trading in Chianti and arancini for Côtes du Rhône and brandade at her diminutive West Village “gastroteque, ” Buvette... Williams made a compelling case for reviving old-fashioned French country cooking. Her immaculate renditions of coq au vin, goose-fat rillettes or intense, lacquered wedges of tarte Tatin arrived on tiny plates, in petite jars or in miniature casseroles, her time-warp flavors recalling an era when there were still classic bistros on every corner. Amid an artful clutter of antiques and ingredients arranged in precious still lifes, it added up to the year’s most enchanting new restaurant. From TimeOut |
Labels:
Buvette,
Chef Jody Williams,
Food,
French,
Gastroteque,
Lunch,
NYC,
Press,
West Village,
Wine
Thursday, April 5, 2012
Poisson d'Avril
Wednesday, March 28, 2012
The best egg breakfasts
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| Photograph: Virginia Rollison Steamed Eggs with Prosciutto at Buvette It’s all about the details at Jody Williams’s precious West Village “gastrotheque,” from the slender cutlery to the delicate scramble, which is steamed gently with an espresso wand. A loosely packed pile of the pillowy eggs arrives heaped on a miniature plate, showered with Parmesan cheese, black pepper and thinly sliced curls of prosciutto. Make an open-faced sandwich with the accompanying olive oil–drizzled Royal Crown bread, then go ahead and eat it with your hands. |
Labels:
Breakfast,
Buvette,
Chef Jody Williams,
Eggs,
Food,
French,
Gastroteque,
Les Ouefs,
Lunch,
Press,
West Village
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