It’s hard to believe, but Joey Campanaro’s intimate and charming West Village restaurant the Little Owl recently celebrated its 10th anniversary. What’s the secret to its longevity and success?

It could be the unfussy, unpretentious seasonal cooking. Or the corner location in a landmarked New York City building. Or, you could argue, it’s the meatball sliders, those delectable, impossible-to-resist mini sandwiches combining classically made veal-pork-beef meatballs and an Italian-American chef’s family-inspired Sunday gravy, plus some secret techniques revealed here! Ten years and counting, these little sliders keep the crowds coming — and are a big part of why diners leave happy.

Here, in the latest episode of our series Plate Deconstruction, Campanaro graciously walks us through the making of one of NYC’s most enduring dishes. Happy anniversary, Little Owl!