A tin ceiling and Vermont veal meatballs for Goat Town

The Times had an update last week on Goat Town, the new restaurant taking over the former Seymour Burton-Butcher Bay space (Le Tableau closed in December 2007) on East Fifth Street between Avenue A and Avenue B:

The restaurant will hew to the current shoestring restaurant formula of repurposed materials, including a weathered copper bar and a tin ceiling, and ingredients that are often local, perhaps even grown in the restaurant’s own garden, and pickled on the premises. The menu is fairly straightforward American, with a raw bar, and dishes like Vermont veal meatballs, seared Block Island swordfish, and braised Flying Pigs Farm pork shoulder.

Nicholas Morgenstern, late of General Greene in Fort Greene, and Joel Hough, a former chef de cuisine at Cookshop, are behind this venture.

I caught a look inside the other day...



Goat Town opens Thursday.

Seeing more of Seymour (er, Butcher Bay)

The plastic and plywood came down at the former Seymour Burton location -- now called Butcher Bay -- on 511 E. Fifth St. this past week.



Given the size and scope of the project, we thought they were renovating the Sistine Chapel inside or something.