Le Petit Marche Will Re-open as Bread and Butter

By on January 5, 2010 12:50 am in Brooklyn Heights, Food

With the end of 2009 also came the end of Le Petit Marche. The three-year-old French restaurant shuttered on New Year’s Eve, and the owners said the space will re-open under new management as early as this weekend.

The new restaurant will be called Bread and Butter, and specialize in American comfort. Dishes will include southern fried chicken, lobster rolls and three different types of macaroni and cheese.

Rob Weiner, who served as chef when Le Petit Marche opened, will return to be chef and co-owner for the new venture, along with co-owner Daniella Silone.

“Le Petit Marche has lived its life,” Weiner said. “I’m totally psyched and hope to recreate the magic.”

Silone said the new restaurant would be more casual. She said they were aiming to open the restaurant this weekend, but that might be “a little optimistic.”

The closing of Le Petit Marche comes shortly after the restaurant was shut down in November by the Department of Health, following three failed inspections.

Share this Story:

, ,

←  Older Comments
 →
  • Arch Stanton

    The Net Result, Vineyard Haven, MA Has a great Lobster Roll for around $12

  • Hicks St guy

    Arch, isn’t Vineyard Haven a dry town? What does one wash the roll down with, pepsi?

  • sue

    Brussel sprout leaves? Toasted farro? Who gets comfort from that? On September 12, 2001, I went to White Castle on Willoughby Street for dinner.

  • Arch Stanton

    Sue, LOL, so true….
    Hicks St guy, yes, VH is dry… I usually get my rolls to go, back to the “A+” house where the beer abounds…

  • nabeguy

    sue, forget the exotic victuals. It’s the obscure sources that drive me up a wall. Loch Duart, Cape Sable, Emerald Basin. WTF? They should hand out GPS systems with the menus.

  • http://selfabsorbedboomer.blogspot.com Claude Scales

    I think y’all are confusing the Brooklyn Fish Camp menu, which Karl posted in a comment on this thread, with the Bread & Butter menu, which, beyond Chef Weiner’s remarks on what he plans to cook, has yet to be revealed.

    That being said, it’s a little known fact that both Brussels sprouts and farro contain a chemical that triggers a release of endorphins in the brain, but only if they’re eaten with a properly reverent attitude.

    Nabeguy: Loch Duart is, as one might suspect, in Scotland: http://www.lochduart.com/
    Cape Sable is either the southernmost tip of the mainland of Florida (and of the continental U.S.): http://en.wikipedia.org/wiki/Cape_Sable
    or an island at the southernmost tip of Nova Scotia: http://en.wikipedia.org/wiki/Cape_Sable_Island
    Emerald Basin is not a deep spot in the Gowanus Canal, but rather “a shallow, ice-scoured marine basin located on the central Scotian Shelf.” http://sp.lyellcollection.org/cgi/content/abstract/111/1/103

    See what you can do with time on your hands and Google at your fingertips.

  • Andrew Porter

    If you guys want a men’s clothing store that carries larger sizes, for the weight you put on in the new Bread’n’Butter, what better than to revive The Fash-Inn, a haberdasher (love that word) in the early 1970s where the late lamented Pig’N’Out was located. I bought a peace symbol tie there once.

  • Karl Junkersfeld

    A hearty laugh this morning reading some of these posts. Brussel sprout leaves, toasted farro, and locations like Loch Duart, Cape Sable, Emerald Basin. Food for the Kings. I love it. Mouth watering.

    Personally, Loch Duart is the only place I’ll accept when ordering my smoked salmon with crème fraîche sauce on shallot toasts.

    Yea, just give me a cheeseburger with onions. Bread and Butter may be on to something. I’ll leave the “exotic vituals” to the ancienne noblesse.

    Exotic vituals. Got to add that to my vocab. I like the sound of it.

    And yes, the menu I posted was from that recommended spot on 5th Avenue in Brooklyn, called Fish Camp. We’ll have to wait and see whether Bread and Butter has a fancy name for macaroni and cheese.

  • nabeguy

    How much do you want to bet that the cheese won’t be Velveeta but rather made from the milk of yaks native to the hillsides of the deep Andes?

  • Sticky

    Weiner.

    Lets get some hot dogs into the mac and cheese. With the onset of Smack and Cheese in the city, this is a passing craze and the restaurant will surely not last long. Hell, Le Petit had such a long run.

  • my2cents

    Don’t forget that Henry St. Ale house and the Atlantic Chip Shop also both make some of the best Mac n Cheese ever! There is definitely no shortage of options in that department. Maybe a Mac n Cheese “grub crawl” is in order…followed by hospitalization at the LICH right after Chip Shop.

  • http://selfabsorbedboomer.blogspot.com Claude Scales

    m2c: Thanks for adding Henry Street Ale House and Atlantic Chip Shop (how could I forget?) to list of purveyors of excellent m&c. I’m hereby officially suggesting to Homer that the slogan on this blog’s masthead be changed from “Dispatches from America’s first suburb” to “Notes from mac & cheese heaven.”

  • nabeguy

    Junior’s. Hands down best m&c (Southern home-style division) I’ve ever tasted.

  • old heightser

    ANOTHER American restaurant. No tapas bar, no Viet place in Heights. Another peeve: why are all the authentic Chinese restaurants and Shanghai-style places in Chinatowns.

  • Karl Junkersfeld

    Remember, we had 3 Japanese restaurants right on top of one another on Clark and Montague has its share of Asian restaurants both Chinese and Japanese plus Thai and Indian. Although I’m a big Hibino fan on Pacific and Henry, I don’t think anyone can say we have a dearth of Asian cuisine in the Heights. Now quality is another discussion all together. The Viet sandwiches on Atlantic and my favorite on Bergen off Smith should be mentioned. Would be nice to have one down the block, though.

    When we had Tinto Tapas on Cranberry, no one frequented it and the food was very good, I thought. A blast from the past:

    Brooklyn Heights has a new Tapas Bar. Tinto Tapas Lounge opened just a few months ago at 60 Henry Street (at Cranberry). Tinto serves hot and cold tapas as well as Paella and other Spanish dishes. We’ve visited twice now and are happy to report that Tinto is a winner all around. The food is excellent (try the bacon-wrapped dates!), they have a great selection of Spanish wines with many available by the glass, the service is top-notch (we mean it – and this is a rarity around here) and the room is open and spacious so you aren’t sitting right on top of your fellow diners (another rarity). And we are not alone in our opinion – TOB readers Dave and Jenn write: “A visit to this restaurant will reveal a combination of good dining and relaxed bar-side atmosphere. The service is excellent, the owner, bartenders and waiters are beyond friendly and make you feel welcomed. The Spanish wine menu is delightful…. On a scale of 1-10 we give it a 9.5.” So there!

  • Corey Rubles

    I had dinner there Sat night and went back again on Sunday. I must say the food is superb, the decor amazing. Lobster rolls that are incrdible, and the Mac and Cheese is fantastic and you have a few to choose from. The Clam Chowder was something that rivals a good chatham cape chowder. Rob’s magic is back. Daniella is as always a splendid hostess. I am glad to have a local place for hearty food. JTH is just too over the top on its tiny portions and high prices. I now have an alternative. I truely think once you try the food you will be back and I can foresee lines and reservations to get it. Cheers to a new business I wish you well and will be a regular diner.

  • Publius

    Wow, that’s wonderful to hear such a great review. I’m definately going to check Bread and Butter out this week.

    I saw their menu in the window and it seems like a Buttermilk Channel meets JTH. The nabe so badly needs a really solid restaurant that’s reasonably priced with an exciting menu.

  • Deborah

    My husband and I tried the pork chops and they were like wood. My knife went flying out of my hand when I tried to cut them.

    The mac and cheese was good though.

←  Older Comments
 →