Zagat

blended rye and wheat flours, 68 hours fermentation

traditional sourdough

white & dark rye, roasted sunflower seeds

classic technique, yukon potato

all white flour, fermented with milk

sourdough with sicilian olives

sourdough, thomson raisin, walnut, pink peppercorn

traditional, extended fermentation

a mild sourdough of blended rye flours

traditional boule, corn and wheat flours fermented with milk, enriched with olive oil and honey

traditional, miniature

traditional, extended fermentation

traditional sourdough, miniature

sourdough, thomson raisin, walnut, pink peppercorn, miniature

classic technique, yukon potato, miniature

caramelized yellow onion, extended fermentation, miniature

traditional, extended fermentation, miniature

all white flour, fermented with milk

traditional

traditional

traditional, twice-baked with brandy

traditional, twice-baked with brandy

ham, brie

west field capri, scallion, artichoke

almond cream, vanilla-roasted pear

pureed apple, cardamom streusel

mascarpone, aleppo pepper, cocoa nibs

classic danish with almond paste and poppyseed

brioche twice-baked with brandy, hazelnut cream

rum-poached blackcurrant raisins, vanilla pastry cream

gruyere and ham over pain de mie with salted butter and pink peppercorn

roasted asparagus, dashing star farm egg, red onion, fennel, and tarragon relish

turkey, emmenthaler, arugula, and caper mayonnaise on a plain croissant

roast beef, muenster, caramelized onions, and horseradish mayonnaise

roasted zucchini, caramelized garlic, nicoise olives on sunflower rye

venison meatballs, lingonberry jam, taleggio cheese on baguette

basil-infused lemon cremeux, blueberries, meringue

pistachio cream, chocolate cremeux, brandied cherries

almond cake with anisette caramel and candied orange

with a hint of black truffle mesquite tomato, arugula, and brie

lardon, emmenthaler, chives, and savory custard