I've got a soft spot for the muffins at
Corrado Bread And Pastry, a bakery/cafe that really looks more like a corporate chain from the outside.
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We're fans of pancakes and eggs and pastries every year, but we discovered an awful lot of great breakfasts and brunches in 2011. Here are 9 of the highlights.
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When we first tried
City Sandwich in Hell's Kitchen, we loved their crisp, sandwich-perfect crusty bread (from a Portuguese bakery in New Jersey), the unusual sausages they often use, and the general construction of their sandwiches: stuffed full but never overstuffed.
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In our tour of
cheap Chinatown squishy white-bread sandwiches, the
Banana French Toast ($2.50) was a fun find—
fine, this is a breakfast, but it's a breakfast constructed like a sandwich.
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Last night in our review of
the savory delights at Epicerie Boulud we promised to post about the mostly remarkable pastries to be found there—so here we go.
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Boulud Sud, the newest restaurant from esteemed French chef Daniel Boulud, may be getting a great deal of critical attention these days, but I've been finding the attached cafe-boulangerie-patisserie—
Epicerie Boulud—just as fascinating. Daniel and crew are doing so much and on so many fronts that I can't fit all my thoughts in one post. So stay tuned for a full review later tonight. Right now?
Let's talk about their pastries.
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There's one model of great egg sandwiches, not unlike one model of a great hamburger, that has totally melted cheese (there's nothing wrong with American), soft, fluffy eggs (if they're scrambled), and a squishy bun that's soft enough so nothing spills out when you bite it. That's what you get with the
"Tiger Paws" at
Shopsin's ($8, +$4 with bacon): three mini egg-sandwiches, served in a row slider-style.
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Perennially packed, Penelope is no secret; residents and workers in the neighborhood turn up time and time again for comfort-food favorites. It doesn't make any attempt to reinvent the wheel, which might be just what makes the slightly countrified spot such a standby.
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Somewhat messy, given how the croissant shatters, this is best eaten right on the spot at one of the outside tables. Next time, I'll also be adding cheese. (If you're going to do it, might as well go all the way.)
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Danny Meyer's newest venture, a cafe for the Whitney called
Untitled, takes the coffee shop of the '60s as its inspiration but manages to incorporate what's best about most of Meyer's operations: locally sourced, seasonally fresh fare, prepared by talented hands and offered at reasonable prices.
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