During the summer of 2014, I ventured to New York City for another trip to explore, meet my editor for the first time and generally just visit a city I am utterly enamored by. And there was one restaurant I was intent on visiting.
Jody Williams’ West Village restaurant Buvette opened in 2010, and is described as “a place committed to the pleasure of good food.” Okay, sign me up.
In 2014, Williams opened up a second location of Buvette in Paris. And while I have yet to visit her second location, I did have the opportunity to step into her first as I had hoped in 2014 and was smitten by its intimacy, decor and of course the food.
While tiny, as it only seats 50 people, this is all the more reason I was drawn to such a eatery. I chose 8 am (when it opened) on a week day and was seated at a great spot to take everything in. However, on the weekends, I’ve heard the line is out the door, as they do not take reservations. However, the food is fantastically French – in size, but most importantly, in flavor and top quality ingredients. And while I didn’t get a chance to try it, I’ve heard her Chocolat Chaud is out of this world (find the recipe in her new cookbook.
Below are a few picks from out and inside the gastrotheque, and I do encourage you to visit if you are in the city. Check out the specific location in my City Guide for NYC along with other recommended destinations.
But now to the dessert you stopped by for:
As inspired from the pages of Jody Williams’ cookbook, Buvette: : The Pleasure of Good Food
Enjoy a dense, yet also fluffy dessert. Pair with a lovely zinfandel or a hot cup of coffee or tea.