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Yes, our petit jardin is open!

Morning or night, you are now invited to enjoy the peace and quiet of our garden.

Pimm's cups are now being served and we just dare you to try your champagne on ice...

Sit back and relax, we are seating parties of two from 9h00am to 11h00pm.

Zagat | New York's Best Breakfast

Sure, weekend brunch gets a lot of ink, but there are five other days in the week when folks wake up with an appetite...

“Ooh-la-la!”,  this West Village “godsend” “oozes charm” thanks to
chef-owner Jody Williams’ “glorious” French served in “cute”,
“pint-sized” quarters by an “easygoing” crew; the “upbeat” mood
keeps “chairs bumping” at peak hours,  but given the ultra-“tight”
space it’s probably not for pro basketball players. 

From Zagat by James Mulcahy   Pictures from our Instagram 

Pie Goes Savory

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 

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.""

Buvette will be open on Christmas Eve...

We will be serving all day from 8h00am to midnight on Monday, the 24th. 

Please note Christmas Day, the 25th we will be closed for a day of celebration with our families and friends.  Join us Wednesday, the 26th as we re-open for breakfast starting at 8h00am.  

All of us at Buvette wish you and your loved ones a wonderful holiday filled with comfort and joy. 

"Nuit Blanche" - 24 hrs of New Year's Eve

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!

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.

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!

For those who are naughty and those who are nice...
put Buvette Gift Cards  on the top of your Christmas list!

PARIS REVIEW

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

Dear friends and neighbors Buvette has re-open after hurricane Sandy.

 Join us everyday for breakfast, lunch, tea, apéritif, dinner & late night.

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".

Goat for a Good Cause

Chef Jody Williams prepares a "Daube", a classic Provencal Stew made with local goat meat procured through Heritage Foods "No Goat Left Behind Project".

During the month of October, Heritage Foods USA will sell sustainably raised goat meat from local dairy farmers to New York City chefs in an effort to support family farms and create an end market for young male goats. We're proud to participate in this inspiring project that supports some of our favorite Fromagers. 

Happy Labor Day to All

Buvette is closed today, Monday, September 3rd for a day of rest.  See you tomorrow at 8h00am for breakfast.

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

Travel+Leisure | New York's Top Restaurants

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

Fourth of July

Celebrate independence day from sun light to candle light.

Buvette will be open as usual 8h00am to 2h00am all day.

The Picnic Primer - Ralph Lauren Magazine

...a picnic’s success increases exponentially with the amount of advance attention it’s given. Think of this as a little art direction for one of life’s truly cinematic opportunities. With that in mind, I turned to chef Jody Williams of Buvette, a restaurant in New York City. Williams has shown herself to be someone who understands not just the enormous pleasure that can be derived from great food but also the role a meal’s ancillary elements can play.

That alone makes Williams a logical source for some picnic guidance, though as it turns out, she’s planning a summer picnic program for the restaurant—one that will provide guests with a personalized arrangement of simple yet indulgent foods, the various tools needed to make their outing a success, and even vintage bicycles for those feeling ambitious. Of course, for many of us, part of the fun of a picnic is assembling the different components ourselves, so Williams has also generously offered the following tips as well as a few of her favorite recipes.

The Gear

A successful picnic is in large part about aesthetics, but aesthetics married to functionality (remember, you have to carry all this stuff). To pull off this delicate balancing act, it’s critical to start with the right basket, as it will set the tone for the entire outing and largely dictate what, and how much, you bring. Williams has an array of vintage baskets that she’s sourced at flea markets...Almost as important as the basket is the right blanket. Williams plans to send guests off with one of the selections from her growing collection of impressive horse blankets.  

Assembly

One of the biggest challenges in putting together a picnic comes during the packing stage... For Williams, the solution is to think of the basket as a bento box... she suggests packing elements together, like putting the butter and cheese alongside the bread or wrapping a hard-boiled egg in the same brown paper as its herb-salt accompaniment. Each package becomes its own little surprise, which makes the meal all the more special.

Food

As important as all of the above may be, it won’t mean anything if there isn’t plenty of great food. For Williams, the key is to keep the food simple but indulgent, and to choose items that travel well—for example, brown bread, dried smoked fish, and fresh fruit. As with any meal, one can go as elaborate as a cold chicken with homemade aioli or as basic as slices of French bread rubbed with anchovies and tomatoes. Regardless of which end of the spectrum you’re eating from, the meal should have a rustic quality. After all, keeping things down to earth offers its own kind of romance.

BUVETTE’S LEMONICE by Chef Jody Williams

Ingredients:

2 cups freshly squeezed lemon juice

2 cups superfine sugar

Angostura bitters

Ice

Sparkling water

Lemon slices or mint

Directions:

Stir sugar into lemon juice until dissolved. Taste for sweetness and adjust as needed.

Conserve syrup in refrigerator until needed.

In a 12 oz glass, pour equal parts lemon syrup and sparkling water over ice. Stir in 3 splashes of bitters to finish.

Garnish with lemon slices or mint.

From Ralph Lauren Magazine

By Brad Goldfarb

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

Happy Memorial!

Buvette will be closed on Monday, May 28th. 

Decoding Buvette's Wine Storybook

Buvette's wine list is a book with maps and illustrations depicting tiny farmers with hoes and horse-drawn carriages. Inspired by vintage almanacs and other old, twee things, chef Jody Williams has assembled an adorable "Petit Répertoire Illustré" or, "An Illustrated Guide" to wine.

She describes herself as a wine novice, and the book as an ever-evolving snapshot of what interests her at the moment. What makes it so appealing, though, is Williams' wide-eyed enthusiasm and ability to communicate the allure of wine—the places, movements, and histories that draw people to it—through the wine list. It's the sort of thing that will make anyone who has come to know wine well wish they could start all over from the beginning again. (...)

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.

The Bee’s Knees: A Classic Cocktail with Catskills Honey...

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.

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.

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!

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).

Best new Gallic charmer: Buvette

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

Poisson d'Avril

Traditions Françaises: April begins in France with the playful holiday,  Poisson d'Avril (April Fish),  when school children sneak images of fish onto each others backs. In Paris, sweet versions of the 'fools' fish share the shelves of chocolatier shops with bunnies and bells until Easter Sunday.

The best egg breakfasts

 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. 

by Jamie Feldmar / TimeOut