Q & A With Joey Campanaro
In the midst of an epic attack on NYC by colossal Asian restaurants, Joey Campanaro quietly opened a modest, 28-seat spot on a West Village corner. Little did he know his seasonal American would spark a “little guy” trend, resulting in a flurry of quaint American-influenced charmers. The Little Owl marks the return of customer-driven restaurants, service and attention. Joey’s gravy-smothered sliders and succulent pork chop made The Little Owl the most sought after table in the city. But just who is the humble chef behind the kitchen doors… What did you want to be when you grew up? Architect How did you get into food? By being Italian and have food be the central part of my families culture What was your first job in food? I asked my dad for money to buy a boat. He told...
Read MoreQ & A With Josh DeChellis
After helming the kitchen at Jovia and avoiding a potentially controversial Kobe Club stint, chef Josh DeChellis seems to have happily settled back into his home at Sumile and the food that first put him in on the culinary map. But in the fashionable world of food, it seems impossible to keep up with the Joneses these days. So DeChellis has updated this Franco-Asian spot, transforming his serene West Village oasis into a sushi bar replete with a newly revamped menu and decidedly more traditional Japanese techniques. Sumile Sushi’s new offerings fuse the adept techniques of sushi chef, Toshio Uguma, with Josh’s extensive travels through Japan: A BRIEF SPIN AROUND SUMILE’S MENU: It began with a flurry of delicate, but inspired delights: lush oysters laced with yuzu and crunchy salt; gleaming king crab legs fantastically bathed in olive oil...
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