Not exactly coy about its kid-friendliness, the whimsical West Village restaurant has an after-school special featuring silver dollar pancakes, mac n’ cheese, and pigs in blankets. Chef Humberto Guallpa, who once headed up the very grown-up kitchen at Babbo, doesn’t mind cooking for the little ones.
“Special care is taken to make sure all the ingredients are perfectly and evenly chopped. We also mix each and every salad to order, nothing is pre-mixed,” he tells us. “I love the way we make it… you keep on getting all the ingredients all the way to the last forkful, unlike when one ends up left with only greens after eating all the different toppings.”
Sweetiepie’s McCall Chopped Salad
1/2 head romaine lettuce, diced
1 head iceberg lettuce, diced
1 lb whole milk mozzarella
2 lbs Genoa salami, sliced thinly
2 8 oz cans of chickpeas, drained and rinsed with skins peeled
1 bunch of basil, chopped finely
For the dressing:
1/3 tsp mustard powder
4 tbsp red wine vinegar
3/4 cup extra virgin olive oil
salt and pepper, to taste
In a bowl, whisk together the vinegar and mustard until the latter dissolves. Add the oil, salt and pepper, and continue to whisk until well blended.
In a large salad bowl, combine all the salad ingredients, then add 4 tablespoons of the dressing. Toss gently until everything is well coated, and serve.