Time Out NY has reviewed Oven and it ain’t pretty:
Time Out NY: Oven: To our surprise, the meal started out quite well. We enjoyed an appetizer of veal meatballs, baked in a sweet tomato sauce and dusted with fine Parmesan cheese. A refreshing summer salad—arugula and razor-thin shavings of Parmesan with a lemony olive-oil dressing—was delicious. But Oven’s raison d’être—pizza—doesn’t reach the same heights. Pie purists will shudder at the spongy, uncharred crust and toppings just a half step above the California Pizza Kitchen ilk (chicken curry, for one). A comically expensive $30 kobe steak pizza came topped with chunks of overcooked beef on a crème fraîche base striped with balsamic vinegar and truffle oil—an ineffective jumble of lavish fixings. (Seems management has come to its senses since our last visit—the pie is now a $20 special.)
TONY also called Henry Street restaurant row “down and out”. Is this review too brutal and negative or spot on?
Why was he so harsh towards Henry Street? There are many fine options like Noodlw Pudding.
For some people I know, Noodle Pudding is the only option in that area. In other words, it’s Noodle Pudding, Smith St. or Manhattan.
People of Bklyn Heights: Why do you rate Noodle Pudding so highly?
It’s just ok, and when you factor in the price, the value just isn’t there.
There’s MUCH better Italian food in Carroll Gardens and Cobble Hill.
I’m always shocked that people speak about NP like it’s some culinary wonder. I suppose it’s a reflection on the mediocrity of Heights food.
That place is run by the same people who run blue pig, the failed “Food Maestro” (worst name ever?) and the failed and forgettable pan-latino restaurant that was on the other side of blue pig (which I believe they also run). I haven’t tried Oven and I probably won’t. I have no need for fancy pizza. Fascatti’s, Grimaldi’s and Monty Q’s have those bases covered. Those guys need to go back to food concept school. The area needs a mexican place on the reals. We’ve seen how many places come and go? Henry and Clark is like a graveyard. The old Bagel Lady space is yet another cursed space. It went through 3-4 unimaginative places in a row. An Irish Pub, something called Citroen and then Mike’s Kosher Steakhouse.
I think people just aren’t going out in the area. There’s a lot of people in the area but you just don’t see them out. The nightlife in the area also pretty much sucks. There was an article in the NY Observer about the death of Montague as a place to be and that pretty much applies to Henry street, too. Lack of night life = lack of people out at night to eat in places. Especially if they are sub par
Food on Henry street is pretty awful in general if want something more than Pizza, Greek Diner or Bar Food. That’s all there is to it.
I’m sorry but Noodle Pudding is a great restaurant, as is Henry’s End. I also really enjoy Petite Marche. Although it isn’t on Henry Street, I am not impressed with the Jack the Horse. That’s one place where I don’t get why people rave about it. I would rather go to the Ale House.
I have had great experiences at Petit Marche, but you are right their prices are way too high.
Nicky, I decided to try Ale House tonight. I have read many favorable reviews on here & checked them out on menupages.com – I was looking forward to it.
Unfortunately, when we went in, we waited for some sort of “welcome” or someone to seat us, perhaps offer menus & water … but NOTHING! We stood there for about 5 minutes (I guess had we seen a table for 3 near the front we just would’ve taken it, but we didn’t) and then left, a bit disappointed.
I guess if they wanted or needed our business, a hello at the door would’ve helped. I felt like I was walking into a party to which I hadn’t been invited.
I am sorry to hear you had a bad experience. Although I never thought about the greeting aspect of the Ale House. It is a bar first and foremost. Anytime I go there I’ve gotten good prompt service. Did you go somewhere else instead?
BHB reader…Maybe you were misled here. The Henry St. Ale House is a neighborhood tavern with good beer and good pub food, but not any kind of formal sitdown restaurant like JTH, HE or LPM. There is no hostess up front to welcome you or white shirted busboys to serve you water. However, next time when you come in just grab the first open table you see, and alert the bartender or other waitstaff of your presence. Then you’re assured to enjoy good beer and good pub food, even water, in a friendly and non-pretentious setting. Cheers!
You walked into a bar to eat, didnt get seated, didnt ask anybody to be seated and then just left? Its not the Tavern on the Green, its a bar.
Fair enough, but even if you follow those bar/pub guidelines the service at Henry St Ale House is slooooooooow. I still go there because it’s basically ten feet from my apartment and the mac and cheese is awesome, but you practically have to knock the bartender (more than one guy, on different occasions) upside the head to get a second drink. And don’t you DARE get a drink at the bar and then sit at a table. Cardinal sin, apparently, which I’ve never encountered at any other place with similar seating arrangements.
I have to second the comments about Noodle Pudding. I thought my husband and I were the only people who had bad experiences there. While everyone is friendly, the food is mediocre at best. Take a walk down Henry in Cobble Hill to Boca Lupo for good, fairly priced Italian food.
How many times have you been? Every restaurant can have an off night. It is true the food went down hill this summer while the chef was away on vacation. He is back now, and the food is a good as ever.
Went to Jack the Horse with another couple lst night, once again found the service and drinks to be below average. I guess everyone has their preferences, but after one drink we went to the Ale House and had a great rest of the night!
I have been to Bocca Lupo a few times, and was underwhelmed. And it wasn’t cheap. NP offers good Italian (and other) wines at a low markup and, in my opinion, consistently decent food. It is in danger, I think, of become a victim of its success, however. The service on Friday was friendly but scattered, and the noise level is always a problem. I happen to really like Jack the Horse; I have mostly had great food and good service, although on one occasion, when I was with a big group, the waiter was being a jerk. That big group, btw, was from Manhattan and kept remarking how it was like “being on vacation” when they came to BH. (As a local, I am happy to host them, and just as happy when they go home!)
Henry Street has either low end food or “gee this is fancy” restaurants because they cater to college kids… (Montegue steeet its the court house lunch rush that dominates the menue.
BH has always had low end restaurants because most people who actually call the place their neighborhood have enough cash and experience to travel elsewhere for good eating.
Quick question – Lou mentioned an article in the NY Observer about the “death of Montague being the place to be” — ever since I’ve been in Brooklyn, Montague has always seemed to be just a quiet street with restaurants — anyone who’s been in the hood longer know of a time when it was hopping? Any particular bars/restaurants that seemed to attract more nightlife? Just curious…
The last real “bar” that I can remember on the Q was the Saloon, where Housing Works now is. Kind of a pub and grub sort of place, with the emphasis on the drinking. I’d say the last time the street was really hopping was when the Dodgers were still in Brooklyn headquartered at the Bossert. Yet another thing to blame O’Malley for!
I feel compelled to chime in and mention that I eat at Jack the Horse regularly, and it’s one of my favorite restaurants in the City (and everyone I’ve taken there loves it). I’ve always found it to be far superior to Noodle Pudding, which I think is totally over-hyped and generic. (And I agree that Boca Lupo is great, especially for brunch). I’ve given NP so many chances at this point, and I’ve yet to try a single thing that’s remotely impressive.
I agree with Timeout that Oven excels at appetizers and salads. The pizza is fine, if nothing special. However, it’s nothing like Food Maestro or Afficianada and does not deserve any comparisons to those failures, same ownership or not. I’m glad it’s in the neighborhood, and they’ve always been extremely nice when I’ve eaten there.
Definitely unfair to group Henry’s End in with bad Henry St. restaurants. That place is absolutely delicious and the service has been impeccable every time I’ve been there. Expensive, yes, but I think worth it.
I guess it’s all a matter of personal preference. I love Noodle Pudding, and have never experienced a bad meal there. I find the food and service to be nothing short of excellent. Jack the Horse is another story, I keep giving it chances with the hope that I’ll find what people are raving about. The service has always been below average, and sometimes even rude, and the food isn’t any better than the Ale House.
I’ve eaten at all of the relatively new and established places on Montague Street. What really defines them is their hospitality. Jack the Horse: Good for beers and burgers. Petite Marche: the mussells and frites are delicious and the hostess/owner is very friendly. Our waitress was lovely and if the busboys seem overeager – wave them off. Noodlepudding is good not great, but consistently solid. Henry’s End is fab for the fall/winter with their game menu but otherwise it’s okay. Order in from Crave – they’re not BH but CG but they deliver and they’re delicious if you want to pay restaurant prices but have the convenience of delivery. Look, I don’t think we’re ever going to get the creativity of Smith Street or the East Village – the rents here are astronomical for start-ups. The area where Oven, et al is not as trafficked as Montague and why they can’t figure out what to put in what was Caviar Lady on Clark Street I have no idea. That’s my rant – tonight I’ll be roasting the veggies from the Greenmarket…
Noodle Pudding? Hah!! It just shows how low our expectations are when that is considered a good restaurant. My 10 yr old can make better homemade sauce than them. Pasta is cheap and they are waaay overhyped. If there was any decent Italian restaurant in the neighborhood, they would have closed long ago. Plus, get someone to turn the air-conditioning on in there too, or would they charge more for their skimpy plate of pasta because of that?
For real Italian food, go into the heart of Brooklyn. But Heights people are afraid to leave the hood for anything, that’s why the places hold everyone hostage!!!
Go sue!
Mrs. Fink do you share Sue’s feelings on Noodle Pudding?
I too have had terrible service every time I’ve been to the Ale house. I’ve only been twice and will probably never go again. I love Henry’s End and the service has been good every time I’ve gone. Noodle Pooding is decent, run of the mill, Italian. I think people love it so much because every other italian restaurant in BH, and there are several, is god awful.
yes, i think noodle pudding, while well-meaning, is soo medicore. and people RAVE about it, I’m fairly new to the nabe and it made me feel mental the way people went ON about this place …. i’m still a fan of the east village itialian food – Supper, Lil Friankies and the like. i WISH there was something comperable in the Hts.
Noodle Pudding is a solid neighborhood restaurant. Unfortunately, in the context of the Heights, that’s like being Per Se. On Smith St., Noodle Pudding would be one of a few decent restaurants. On Henry St., it’s like an oasis in the desert. But because it’s one of the few places in the Heights that is both good and not ridiculously overpriced, Noodle Pudding is also usually horribly over-crowded.
I’ve never had to wait long to get service at the Ale House. While I’m a fan because of the beer selection, it also has the benefit of existing without competition. In this context it looks better than usual.
A moderately competent bar or restaurant in the Heights (especially in the north heights) will be overly lauded because of the lack of competition in the neighborhood, while a poor to mediocre restaurant or bar will fail because it’s easy enough to leave the neighborhood to go to a legitimately good place in Manhattan, Cobble Hill/Carroll Gardens or Park Slope.
What would people think of an american-esque (diverse menu) cafe/bistro/wine bar on North Henry (or, for that matter, Montague)? Coffee, pastries, magazines during the day, then wine, tapas and classic (with a twist) larger plates in the evening?
Or if if was a cafe that just did pastries/coffee in the morning, and turned into a wine bar at night, would it get any patrons? (Assuming it was a pleasant atmosphere with good service and good value?) Would people come out to support it, and re-energize nightlife in the neighborhood?
Hi Anon BH Resident. I think your ideas won’t do the trick, sorry. There’s a decent wine selection at Oven, JTH, etc., and I don’t think we need much as far as coffee and pastries in the NoHe, with BC, Cranberries, Uncommon Grounds. (Same goes for Montague) I would suggest more of a stylish lounge (comfy seats, darker mood lighting) with the tapas you suggested. Or a good Mexican place.
Yes – some of Oven’s menu is a little over-priced, but I hope it succeeds. The owner is a great guy and just needs a little time to iron out the details. He’s quite the wine afficianado too! I hope he survives. The “Busy Chef” on the corner is another matter…
Also – Henry’s End rocks!
When I moved to BH I tried Noodle Pudding because it was packed every night. I figured it had to be great. I was quite disappointed. I keep thinking I should give it a second chance, but never have got around to it, with Manhattan and Smith St. so close by. The service was mediocre, the food was mediocre and expensive, and it was too noisy.
No one has mentioned Taze, the Turkish restaurant on Montague. The food is usually very good. The outside terrace is nice in the summer. It’s wine list, however, is minimal.
And to anon BH resident: I would love a wine bar with tapas in the neighborhood. Not sure that we need another coffee and pastry place, though.
I am SO glad that this subject came up. It is interesting to read what others in the Heights think about the restaurants here. I have lived in the Heights since 1990 and have watched a variety of places come and go. Some of the newer people to the neighborhood might not remember the brunch at the Leaf & Bean. It was on Montague street in the space above the small harware/variety store and had the best brunch which often came with a long wait but well worth it! I really miss that place for the quality and service it offered.
I have to say, I have been generally disappointed in the restaurant choices we have in the Heights and I have to wonder why? Is it the high rents, lack of restaurant appropriate spaces, vision? Surely someone out there in foodie land can raise the bar in the quality, service, atmosphere and overall positive eating experience that we all crave in Brooklyn Heights. We all know what our current choices are locally and for the most part I think we have resigned ourselves to travel to adjoining neighborhoods or the City. But it doesn’t have to be that way. I am still hopeful that someone with an entrepreneurial spirit and talent for excellence will open up a place that is worth our patronage.
Lantern Great food, service and prices
i think the reason oven and busy chef will probally fail is because of their chef. he is the worst ” chef ” i have ever seen. try making the dough or even the sauce. its not hard!
i dont know how he gets away with some of the things he does. plus he treats people worse then his cooking!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
i agree not happy -
seems like everything at those two places is frozen
does he make anything from scratch?
I have to respectfully disagree about Busy Chef. I have gone in there many times and have never been disappointed by the food. My picky teenager says their mashed potatos ar the best. The only that doesn’t look appetizing are the bagels The young man who served me was so nice, I kept asking myself if I was really in the Heights.
Listen, the main problem with the Heights is the rent. We have an over-inflated opinion of ourselves. People are just not opening here because it isn’t “hot”.
I personally wish we could get Jamba Juice here!
Alas, unlike Nancy, I did not have a positive experience w/ Busy Chef. Bought take-out from them once and only once. The counter people were pleasant enough, but when I got home I discovered that the food was repulsive and inedible – underdone and rubbery pork kebobs. Would have taken it back but it was late and pouring rain and I was turned off to food after mistakenly taking my 1st and only bite….
Why did Uncommon Ground close? it was a decent place to hang out with friends or to read and write. it was the perfect place with decent music and a cool and friendly staff. It was a place waiting to succeed, especially with a college dorm right down the street. Instead the owner decides to shut it down in favor of keeping his strip mall fantasy 7-11 convenience store open (apparently Uncommonground was taking business away from the lamechef. Duh, what did you expect?) What I don’t understand is how these places continue to open and each one is as stale as the next. They have no soul and no personality—let alone taste. It is sad that I can’t hang out at a cool coffee shop in my own neighborhood or that the same corner keeps flipping crappy souless so called restaurants that couldn’t even keep up with Ruby Tuesday’s! I’d move out of the hood but my rent is way too good! If you ever want to hire someone that might be able to bring it some life and style to your establishments give me a shout because that block has just become the laughing stock of BH!
is uncommon grounds closed for good? i thought it was just being renovated…? sorry for my ignorance but i haven’t been down to brooklyn heights in a while…
NotHappy, its true! The Busy Chef is not at all Busy in the kitchen they buy practically everything and sell it as “homemade.”
Hey anon – sounds like something I overheard people talking about for one of the closed up spaces on Henry Street. Trying to gauge the neighborhood? As you can read they are a friendly, opinionated and discerning group.
First on Busy Chef: I have had several bad experiences at Busy Chef, one of which involved a moldy sandwich, and two of which involved repeat instances of spoiled lo mein. You might ask why I tried lo mein again after it was spoiled once. Well, I suppose its because I had faith–albeit unwarranted–in the quality of product served at a place that follows general health and safety regulations (which I now know it doesn’t). And although the lo mein is nothing other than noodles and hoisin sauce, there is something about a consistently mediocre meal that I can count on when in a rush. Regardless, I once found myself in Busy Chef again looking for a quick meal, and I said to the “Busy” Chef himself, “excuse me, when was this lo mein made.” He replied “everything we have here is fresh,” and I said “yeah, but I just recently had some spoiled lo mein here, and want to make sure this is fresh.” In the next few minutes this “Chef,” as we so generously call him, tried to convince me that this was simply not true, and that I must have been mistaken. This spoiled lo mein had compromised my health twice, mind you, and I promptly decided to never return to this establishment. Oven, I think, is a more complicated issue. The staff there, at least when I went two months ago, were quite pleasant. The wine list was fantastic, and the short beer list was quite impressive. The food was pretty good: certainly not great, and I do agree with past posters that the food would be a whole lot better if they made their own dough or sauce. The owner Chris is a really nice guy, and spent considerable time and energy to pour our wine, and to talk about how we might make the best food parings. My meal, in fact, was quite pleasant until I saw the “Busy Chef,” whose name I have recently ascertained is Dan, peering his unscrupulous eyes out from the hallway. Finally I was able to put two and two together, realizing that low-quality product was not just representative of the neighborhood, but was far more insidiously a part of Dan’s food regime. Now for Uncommon Grounds: I don’t know whether it is still closed, but I remember talking to a group of staff there that were far from happy about their disposition. Essentially, they were told that they could either work at the Blue Pig or Busy Chef, or leave. Sounds like a healthy work environment to me. From what I was able to learn during a short encounter with an employee there, it seems that Uncommon Grounds is changing into a wine bar, maybe still serving coffee, but definitely focusing on the night-time aspect of business. The name won’t change because the owner–you guessed it, Dan–wants to stay within the good graces of the community. Well I am finally putting my foot down. I want to support my area, but I will not support one big business that feigns integrity. All the best to Chris at Oven, and the staff at all of these establishments that have had to put up with the person who has had perhaps the most devastating effect on our community.
If anyone out there graduated from the Culinary Institute of America in 1997 and/or worked at Esca (Mario Battali’s fish restaurant) at its initial status, please let us know if you ever ran into Dan Kaufman, the terrorist who is running the kitchen as Busy Chef and Oven. The man needs to be committed. He is a hack, a liar and full on discredit to the culinary world. He passes off Stoffer’s eggplant parmigian as his own. Swears that those chips-a-hoy were home-made and guarantees that everything is made fresh on the premises everyday. Dan, you are full of the same think that you pawn off to the customer’s each and every service. Give up, you have lost the battle against cuisine. You cannot serve bread plates with olives in oil, and garnish with edible orchids, you’re insane. Either jump into the river and swim to some retirement home in Florida where people on their last legs will most likely eat anything, or just jump in the river and rid us of your distasteful and dishonest presence. You have my permission to shuffle off this mortal coil…or noodle, which ever you like.
Chris the owner is a great man, who happen to be tricked by this vapid individual, I wish him luck in his next endeavour, which I’m sure will be wildly successful.
Ha! Attended CIA and worked at Esca? Is that what he’s claiming these days?
wow, is it really that bad over there? is dan that much of a nightmare?
wow is right. look at the mess he left behind at his last place:
http://shamelessrestaurants.com/forum/viewtopic.php?t=1696
(and this wasn’t that hard to find. be sure to look at both pages. for those who have sensitive ears, be aware there is some profanity)
Damn, is that all true? Can anyone prove that stuff? I just find it so odd that someone who puts up such a front really has all that behind it. And he’s ‘cooking’ food that we eat! Ick…
All I can say is that DK seems to be the first one at the BC at 6:30 in the morning and the last one to leave at 11:00 at night. That kind of stamina dayy after day can only come out of a vial with a spoon attached.
wow! samantha – that was quite a link! how has the law not caught up with this guy yet??
and is the food really that crappy? i thought about trying it but now i’m definitely reconsidering…
JGirl – I don’t think being an (alleged) jerk is illegal.
oh i know but if you read the link samantha posted, he’s doing coke and stealing money. surely you’d consider that illegal…
Rumors, hearsay. I wouldn’t believe everything I read on the internet.
regardless of whether or not you believe it, his whole operation still sounds shady. i know people who have been to his establishments and agree with the postings on here…not positive reviews.
I reluctantly tried the cheeseburger pizza at OVEN. The pizza itself was good (love the added pickles!) albeit VERY greasy. Didn’t have the ‘pleasure’ of meeting this Dan character, though…
yeah, dan and oven/busy chef are real gems…
(i’m hoping people note the sarcasm)