Rustic italian bread and croissants in NYC

Any recommendations?

I realize these are two unrelated baked goods. Obviously, I don't expect to find both from the same source. As regards the bread, my current platonic ideal is the "sourdough" torpedo from the original D'Amatos on Grand.

Habibi

no help on the croissants, but for rustic Italian you're not likely to beat the fairly (and justifiably) famous Sullivan Street bakery, at least not in Manhattan. Their terrific stuff is also available at some high end stores listed on the website.

Thanks Kenny.

Filone, Italian brioche and pizza already have me salivating. And not too far from work either. Will report back.

I'd be hard pressed to choose between Sullivan St. and Grandaisy*. Hard to leave the latter without a slice of cauliflower pizza.



*The two have a familial relationship that's too convoluted and boring to go into.

I made my second trip to Sullivan Street Bakery a few weekends ago and can't say enough good things about it. One of my dining companions took some photos and put them on her blog. My last-minute impulse buy was my favorite - savory brioche with gruyere, prosciutto and fennel seeds.

Savory Brioche


-Dan

I may try to sneak over there for lunch today....looks great!

Del Posto serves a $29, three course prix fixe lunch with great bread service (including whipped lardo).
85 10th Avenue
New York, NY 10011
(212) 497-8090

http://newyork.seriouseats.com/2009/12/ ... eview.html

deesher wrote:Del Posto serves a $29, three course prix fixe lunch with great bread service (including whipped lardo).

Del Posto's prix fixe lunch was one of the two fancy lunches we did during our weekend in New York, and overall one of the best dining experiences of the weekend. The food was great and an incredible bargain at $29 (lunch at Jean-George, on the other hand, left me disappointed).

As deesher mentions, the bread service is very good, and the butter and whipped lardo options were both tasty.

As far as the rest of our meal, cotechino over lentils with mostarda and the bass with radicchio, bagna cauda and campari, were my two favorite savory courses of the lot. The only miss of the afternoon was the lobster supplement, ordered by a tablemate, which suffered from what was described as a "McRib-ish" sauce. Desserts were knock-out across the board, with the house specialty of celery sorbet, shaved celery, vinegar-stewed figs, and goat cheese as my favorite.

Like Sullivan Street, photos available on my friend's blog

-Dan

Killer bread here:
http://www.blueribbonrestaurants.com/re ... t_main.htm
I'd be interested to know what you think.

Blue Ribbon Bakery Market
14 Bedford Street
New York, NY 10014-4797
(212) 647-0408