“Bread takes center stage here. We make all our bread from grains sourced locally from sourced grains like Castle Valley Mills in Pennsylvania or the Finger Lakes region. Bread is part of our entire concept, from our morning breakfast sandwiches to dinner, so we source as much from local farms as possible!“
“The Bodega“: breakfast sandwich with eggs, cheddar, house-made sausage on a sage black pepper buttermilk biscuit; turkey sandwich with green goddess dressing, lettuce, and tomato on a house-made kaiser roll; handmade smoked paprika mafaldine with braised rabbit, peas, and pecorino.
Originally from Philadelphia, the New York outpost of Ellen Yin and Eli Kulp’s restaurant is open from morning to night, providing a respite from the chaos of Manhattan. No matter the hour, each visit should include bread from the exceptional in-house bakery. Whole loaves can be purchased to go, but we recommend sitting down for a breakfast sandwich like “The Forager,“ prepared with king trumpet mushrooms, sautéed kale, and eggs, or starting a dinner of “chicken in the woods“ or vegetarian cauliflower steak, with an order of bread and butter.
Sustainability is front and center with the sourcing of ingredients from Pennsylvania and New York farms. Yin is also on the steering committee for a project called Food250, which aims to set goals for food accessibility, equity, sustainability, and hunger relief for the country’s 250th birthday.
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