Oven: Celeb Hotspot

By on December 11, 2007 11:40 am in Brooklyn Heights

According to this press release, Oven on Henry Street has become a hotspot for celebs:

Marketwire: Tanner Spree arrives at work every morning at 7:30 a.m. and watches in scientific fascination as the yeast rises on his handmade dough. Spree has a double degree in biochemistry and business. He has applied his creative and biochemistry skills to the art of gourmet pizzas at the newly opened Oven Restaurant on Henry St. in Brooklyn Heights. Fans such as Paul Giamatti (“Sideways”), Gabriel Bryne, Anna Wilding (“Buddha Wild”) and various hip-hop stars are lining up regularly for a laid-back seat in this discreet restaurant tucked off the Brooklyn Promenade on Henry St. in Brooklyn Heights. Jacob Buchanan of Fat Boy Hits Music Group says, “The pizzas are exotic. Each one is a different experience. It’s the best of both worlds for me, and my roster of stars. The atmosphere is clean, warm and comfortable, and yet the food in front of you is high-end and affordable. That’s rare.”

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  • UWSNYCFEM

    knowing dan, nothing shocks me anymore…unfortunately.

  • blowhard

    I wonder if the person posting all the positive comments above is the same one who posts positive comments about oven on websites like citysearch: http://newyork.citysearch.com/review/45605404

    I hope nobody is tricked into going there by these “consumer” reviews.

    I’m surprised they haven’t invaded these reviews yet: http://nymag.com/listings/restaurant/oven/

  • UWSNYCFEM

    the ‘chef’ goes through a lot of these websites and posts his own positive reviews to try and drum-up more business.
    can someone go through the oven and busy chef garbage and find out, once and for all, what brands of frozen foods they’re passing-off as their own?

  • google that LLC

    just watch the trucks pull-up. it’s not like they deliver stuff in the middle of the night. or ew, maybe they do.

  • Brut

    Ahhhh, regardless of the crappy food at Busy Chef (the employees are even tentative to eat it) OVEN is actually ok. If you go there do ask them to hold the Balsamic reduction though. They pour it on everything and it is disgusting. Even if it is not listed on the menu item (ie The Mushroom pizza) it is there and the chef is way too tempted to use it with abandon. If you are lucky you will go there on a night when the executive chef is otherwise entertained. The other kitchen staff are talented and happy to accommodate.
    Despite the row about frozen crusts the truth is (now) the crusts are home made.
    The servers are great people and if for any given night they seem grumpy about your complaint of the food, it has nothing to do with you or their abilities. They are frustrated perhaps as well about the inconsistencies of what they are delivering, no fault of theirs.
    Regardless of how you all feel about the owners of OVEN. There are real people from Brooklyn employed there who do a fine job and are great folk. There in lies the twist. Can you support the nice people who work at an establishment but not support the owner/ass? You tell me.
    There are a lot of people who work at oven/ busy chef and soon to be Uncommon grounds who are super special. I hate to think they will be hated ad infinitum.

  • cranberry

    I don’t know how the servers who work there can POSSIBLY support themselves. I understand it sucks to have to serve food you know isn’t good. It sucks to have inconsistent sometimes non-existent business. It sucks to work for assholes. I cannot support them because I hope they will quickly see that the place is a joke and move on. If they truly are “special people” who are great at what they do, they will have no trouble finding a job somewhere that they can earn a decent living.

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