The West Village is one of New York's more receptive neighborhoods to lingering breakfasts, from busy coffee shops to lazy cafes, no shortage of all-day bistros and a wealth of bakeries. So where do we go to start the day while we're there? That depends on the mood: doughnut or croissant, French scrambled eggs or Cuban heuvos rancheros?
'bien cuit' on Serious Eats
The approach of spring has given New York's bread bakers a burst of creativity. Here are five must-eat loaves to mark the end of winter.
The seasonal danishes at Bien Cuit are always worth ordering.
New York has only been baking sourdough for about 40 years, but in that time the artisan bread revolution has given us some wonderful loaves.
"We wanted it to have the same vibe as the Bien Cuit in Brooklyn, even if it's in Manhattan," said head baker Zachary Golper of his second location, which just opened on Christopher Street.
Looking back on 2012, here are the bites and slurps I remember most fondly. From oysters to fried chickpeas to soba and uni, here we go...
Here are ten breads—lean and nutty as well as rich and sweet—perfect for holiday tables, all from some of New York's best bakers.
Why isn't asparagus the star of more sandwiches? Roasted stalks are lined up on thick slices of Bien Cuit's Campagne bread (which means "country bread," and this is a gorgeously rustic loaf). "That bread just came out of the oven this morning," said the lady behind the counter. It's always a good sign when a sandwich begins this way.
This city's great bakers don't stand still. Here's a round-up of some of my favorite new breads—ample evidence that the quality of baking in New York City has never been higher.
You'll find these golden pastries alongside the croissants at Bien Cuit in Cobble Hill. See that dollop of mascarpone in the center? Smear it all around and make sure you get a bit in each bite.
In this great city of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around New York. Got a sandwich we should check...
At Bien Cuit, his new Smith Street bakery, Zachary Golper is assembling a team of top-notch "bread hands." By that, he means workers with hands that are "delicate but strong and dexterous" and with an instinct for shaping dough. Serious Eats has already documented his lovely tarts, croissants, and sandwiches. Here we're going to celebrate Bien Cuit's breads.
Walking into Bien Cuit Bakery, which just opened a couple weeks ago on Smith Street in Boerum Hill, you get that overstimulated-in-a-bakery feeling. Rustic bread loaves the size of Jeep tires in baskets next to long baguettes. Dainty tarts piled with plump cherries and wet, juicy peaches behind the glass case. You're also a little intoxicated by the warm, yeasty baking aroma from the ovens (and want to bottle it up for later).