Little Owl Branches Out

January 3, 2007

Blackfoot Catering's latke crab cakes with crème fraîche and caviar.

Blackfoot Catering's latke crab cakes with crème fraîche and caviar.

Photo: BizBash

Chef Joey Campanaro of West Village eatery the Little Owl has expanded his reach. His new Blackfoot Catering operation serves up a selection of unpretentious, tasty eats with a focus on fresh, seasonal ingredients. The company offers full off premises service. Offerings include latke crab cakes with crème fraîche and caviar (pictured), and the restaurant’s signature meatball sliders—meatballs with red sauce served on individual buns with pecorino romano cheese.

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