From Market to Table

Market TableSaturday night my family took me to a belated birthday dinner at  Market Table. This charming West Village spot was spawned by Little Owl’s Joey Campanaro and Gabriel Stulman. Though I’ve yet to try the infamous Little Owl, reservations are hard to come by, which is how we ended up at Market Table. I’d passed by Market Table many times upon visiting my favorite dog store, Zoomies, and just knew it’d be a great place to celebrate with my family.

Market Table’s decor is truly wonderful and incredibly inviting to passersby, which I’m sure is how a lot of people stumble upon it. Its walls lined with wine bottles and chalkboards which are illuminated by candlelit butcher-block tables giving it a subtle rustic touch. And the  simplicity and richness of the decor is also reflected in Market Table’s menu.

Though the menu is somewhat limited, they cover my four main dinner food groups: salad, fish, chicken, & steak. Usually this wouldn’t be a concern, but when dining out with MY family, everything needs to be plain and easily customizable. My one big disappointment with the menu was that they were no longer offering the hamburger at dinner. I had specifically called ahead to check if it was being served and was told the chef would make it if they weren’t too busy. Unfortunately their phenomenal hamburger (or so I’m told) will never be served at dinner again. I guess I’ll have to return for brunch.

Based upon a friend’s recommendation, we began our meal with the arugula & strawberry salad and the crispy calamari which were both excellent. The arugula was served stem-on which isn’t very common but gave the salad a nice crunch which made it fun to eat. The arugula was served with strawberries and toasted almonds which were balanced out nicely with the interestingly tangy balsamic vinaigrette, giving it a nice bite. The calamari had a nice and light crispy crust and was accompanied by a slightly spicy guacamole which complimented the calamari very well.

Arugula & Strawberry Salad

arugula & strawberry salad, ricotta salata, toasted almonds, balsamic

crispy calamari

crispy calamari, guacamole, chili crema, cilantro

For our main courses I decided on the Artic Char since I couldn’t have the hamburger.  As expected, my mother and grandmother ordered the pan roasted chicken which happened to be the dish I favored most. My father ordered the hanger steak and my sister ordered the beef carpaccio appetizer.

pan roasted chicken breast, braised thigh, spring onion mash, creminis

pan roasted chicken breast, braised thigh, spring onion mash, creminis

beef carpaccio, “french fry salad”, parmesan, peppercress, dijon

beef carpaccio, “french fry salad”, parmesan, peppercress, dijon

Sangria Marinated Hangar Steak, grilled romaine ala caesar, burst tomatoes

Sangria Marinated Hangar Steak, grilled romaine ala caesar, burst tomatoes

Grilled Arctic Char, creamed leeks, shiitake, crispy onions, balsamic

Grilled Arctic Char, creamed leeks, shiitake, crispy onions, balsamic

Grilled Asparagus, pecorino, egg yolk

Grilled Asparagus, pecorino, egg yolk

All of the dishes on the menu were presented beautifully and looked as if they were literally brought from the market to our table. I must admit that the dishes weren’t as flavorful as I would have liked, with the pan roasted chicken and beef carpaccio as the exceptions. Though my artic char appeared very tasty, it was undercooked and quite petit. Market Table snuck in a heafty portobello underneath the fish to add more meat to the dish but in all honestly, I was left hungry and would have prefered a few more ounces of artic char.

We decided to skip dessert and head over to the overpriced GROM for some gelato, though I would still like to try Market Table’s pistachio-cherry bread pudding with caramel, mascarpone gelato.

So you’re probably wondering, will there be a next time? Well, I’m not sure. If you’re looking for an adorable restaurant with simple, good food and don’t mind spending $40/pp (or more), sure it’s worth a try. But if you’re looking for somewhere a little more lively and you happen to really enjoy pork visit Cabrito, two doors down.


  • Make a Reservation one month in advance and ask for the main dining room
  • Salads are big enough to share
  • Specify how you want your fish cooked
  • Don’t order the Artic Char
  • Try the scallops, they looked divine!
  • Don’t expect a hamburger during dinner

Thanksgiving Desserts: Whole Wheat Apple Pie

Thanksgiving desserts are what I believe most people look forward to most about Thanksgiving. And what would Thanksgiving be without Apple Pie? What would the entire Fall and Winter seasons do without apples? Well, luckily we’re not going to find out because I’ve included a recipe, based on Marie Colbath’s Apple Pie that everyone is guaranteed to adore.

I assure you that I haven’t forgotten about the infamous Pumpkin and Pecan Pies, but I figured I’d start you all off with my favorite. But, while we’re on the subject of pies, I’d definitely recommend baking one if you haven’t before. Most beginner cooks and even advanced are adverse to baking pies because of the dreaded crust. But as you’ll see the crust for this Whole Wheat Apple Pie recipe is fairly easy and can be substituted for any other pie crust out there. And pie just isn’t the same with a store-bought crust! Even the Food Network is encouraging homemade crusts with their tutorial, 6 Tips for Perfect Pie Crust.
Pillsbury Funfetti Brownies

Pillsbury Funfetti Brownies

But, if you’re pressed for time, or just don’t feel like baking you can make Pillsbury’s forever crowd pleasing Funfetti Brownies. Between the velvety chocolate inside and the colorful funfetti, I don’t think anyone will hold them against you.

Whole Wheat Apple Pie Ingredients


  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup all-purpose flour
  • 3/4 cup bran flakes
  • 3/4 teaspoons salt
  • 1/2 cup plus 1 tablespoon chilled butter, cut into small pieces, divided
  • 10 tablespoon ice water


  • 8 cups sliced peeled McIntosh apple (about 3 pounds)
  • 1 tablespoon lemon juice (optional)
  • 1/2 cup packed brown sugar
  • 1/4 cup plus 1 tablespoon granulated sugar, divided
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon all spice


  • Cooking spray
  • 1 egg white, beaten or 1/8 cup skim milk
  • 2 tablespoons turbinado sugar


Kneading Butter1. Lightly spoon white and whole wheat flour, bran, turbinado sugar, cinnamon, and salt into their respective measuring cups, level with a knife, and combine (through a whisk) in a large mixing bowl. Cut in 1/2 cup of chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal ( I usually work the mixture with my hands). The mixture should be crumbly and the butter should be broken down into small pea size balls. Fluffing Crust Mixture2. Sprinkle surface with ice water, 1 tablespoon at a time and toss with a fork until moist and crumbly (do not form a ball). It is important for the dough to be only slightly saturated with the water. Dense and sticky dough yields an unenjoyable chewy crust. 3. Divide the fluffed dough in half. Gently press each half into a 4-inch circle on 2 sheets of overlapping heavy-duty plastic wrap and cover with 2 additional sheets of overlapping plastic wrap. Chill 30 minutes.

4. Peel and core the 3 pounds of apples, slice them into small pieces, and place in a large mixing bowl. Combine brown sugar, granulated sugar, flour, cinnamon, nutmeg and all spice in a small bowl. Then sprinkle sugar mixture over apple mixture and toss well to coat.

Peeled ApplesSliced Apples & Sugar MixtureSugar Mixture over Sliced Apples 5. Pre-heat oven to 425 Degrees. 6. Roll 1 dough half, still covered, into a 12-inch circle. Roll remaining dough half, still covered, into an 11-inch circle. Chill for an additional 30 minutes if the dough is too soft (splitting apart, or difficult to roll or mold). 7. Remove top 2 sheets of plastic wrap from 12-inch dough circle; fit dough, plastic wrap side up, into a 9-inch deep-dish pie plate coated with cooking spray, allowing dough to extend over edge. Remove remaining plastic wrap and spoon filling into dough. Bottom Crust in Pie PanApple Mixture in Crust Top Crust8. Remove top 2 sheets of plastic wrap from 11-inch dough circle; place, plastic wrap side up, over filling. Remove the remaining plastic wrap and press edges of dough together. Fold edges under, and flute. Cut 4 (1-inch) slits in top of dough to allow steam to escape. 9. Brush top and edges of dough with egg white or milk and sprinkle with 2 tablespoons of turbinado sugar. 10. Place pie on a baking sheet. Bake at 425° for 25 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 30 minutes or until golden. Shield pie with foil, if necessary. Cool on a wire rack. Serve Warm.

Whole Wheat Apple Pie

Whole Wheat Apple Pie

Apple Pie on Foodista