Market Table has all the makings of a quintessential quaint Greenwich Village restaurant: small and charming with red brick walls, wooden tables and large picture windows that look out onto the corner of Carmine and Bedford. The chef, Mikey Price, is very kind to the ingredients he uses, letting them be the stars of the show.

Part of the reason Chef Price respects his ingredients so much, is that he grew up on a farm on Solomons Island on the Chesapeake Bay. His family had cows, pigs, chickens, and grew soy and tobacco. His grandfather was a butcher, so at an early age Mikey learned the key parts of an animal. By the time he was six, Mikey had discovered his love for cooking. His first signature dish was plain rice. Eventually, he figured out he needed to enhance the flavor and started experimenting with additional ingredients.

By 13, he was working the Garde Manger station in a professional kitchen at a local Holiday Inn. His future career was decided. He studied at CIA, worked at various well-regarded restaurants between New York, Miami, and Maryland, and finally landed as the sous chef at The Harrison in the fall of 2001. In 2003, he became the chef at the Mermaid Inn, and in 2007, he opened up Market Table.

Q. Your philosophy?

A. Unpretentious, no uniforms, no table cloths, come as you are either in a suit or shorts. Neighborhood feel. Keep the portions good and the value right. As far as restaurants failing during the recession? “If you’ve just started being hospitable now that things are changing, you’re probably already closed. The restaurant business is the hospitality business, so feel lucky to have customers who want to dine at your restaurant.”

Q. Butchering was a family trade, where does he buy his meat?

A. Pat LaFrieda Meats for the custom cutting of their meats. He can tell them exactly which part he wants on a daily basis. He likes the veal from Pennsylvania and the lamb from Colorado.

Q. Pig achieved rock star status in 2009. Deservedly so or not?

A. Pig has been underutilized and is finally getting its due. It’s flavorful and adds a lot to a dish. On his menu he likes the pork porterhouse because the T bone creates two distinct tastes.

Q. Least favorite food trend?

A. Molecular cooking. “One word: why? Too inauthentic.”

Q. Favorite food trend?

A. Return to simplicity. Season the food well and don’t put 15 different things on one plate.

Q. Most essential condiment?

A. As a Maryland native, McCormick Old Bay Seasoning. Uses it on fries.

Q. Most overrated condiment?

A. Truffle oil. Thinks cooks use it to elevate their food, but feels it isn’t at all the same as truffles. But likes truffle salt and truffle butter.

Q. As a father to a new baby and a toddler, what does he like to cook for them?

A. Macaroni & cheese with cheddar, jack, robiolo, and goat cheeses.

Q. Chefs doing interesting things?

A.

- Daniel Boulud of Daniel, Bar Boulud, DBGB, Cafe Boulud, DB Bistro Moderne, Lumiere.

- Michael White of Marea, Convivio, and Alto.

Q. Favorites from his own menu?

A. Entrees:

- Seared halibut with butternut squash risotto in a hazelnut brown butter.

- Pan roasted chicken with black pepper broccoli, fontina fondue.

A. Desserts:

Mikey makes all of the desserts himself. He learned his pastry skills from Maida Heatter, the renowned pastry chef.

- Polka Dot Cheesecake.

- Chocolate Pot de Creme with Sea Salt.

- Apple Cake, which is his grandmother’s recipe.

A. Drinks:

- The white wine based Pear and Rosemary cocktail.

- He’s currently enjoying drinking Riojas and Chiantis.

Details

Details of Mikey Price’s recommendations on where to eat and shop in New York.

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