It's 12:30 am, you're walking through the West Village, you pass by men in see through tank tops sporting mustaches, you're hungry, you're thirsty, you need a libation, you need shelter. You suddenly happen upon an unassuming cafe with a simple sign on the window that reads: Joseph Leonard. The restaurant is full of West Village locals drinking Grüner Veltliner and nibbling on duck rillette. Are you in Paris? Are you in Lyon? Are you in Heaven? No, you are simply in the West Village of Manhattan. This is the neighborhood restaurant/wine bar next to which you've always dreamed of living. So you pull up a seat at the bar, order frisee aux lardons and moules frites from the bearded waiter in the plaid shirt, sit back, and breath in the unassuming perfection that is this West Village eatery.
The name is an amalgamation of the names of the owner's grandfathers on both sides of his family. Joseph and Leonard's pictures hang on the wall inside.
Staci drinks the house red, an Orvieto, and the house white (a Grüner Veltliner)
Oysters with mignonette
Frisee aux lardons: fried egg and brioche. The richness of the bacon, egg yolk, and buttery brioche perfectly balanced by a red wine vinaigrette.
Moules frites (mussels and french fries): Bathed in the most velvety and buttery white wine broth with ample fennel, onions, and garlic. Served with toast and frites to soak up all that deliciousness.
An open kitchen where you can watch the talented chefs at work. Interestingly enough, they were all wearing plaid.***Did I happen to mention they have Cochon Sundays? Every Sunday, chef Jim McDuffee will take apart a whole pig, using each element in a different, featured dish. Oh yes I think the "Picholine olive risotto with crispy pork belly" sounds quite appealing.
Joseph Leonard: 170 Waverly Place, New York City
Erin, your blog is awesome! I had no idea what you have been up to in college but now I do. Those mussels and fries look amazing. I also like the stuff that you cook and how you list the ingredients.
ReplyDelete-Alex