"GO HERE: for excellent, highly photogenic croissants and sourdough loaves, sold out of a window up front at chef Christian F. Puglisi’s all-day restaurant and bakery. ORDER THE: sourdough croissant; ham and cheese croissant; the best house-made yogurt we’ve ever had with granola; pasta of the day; and any of the freshly made cheeses. Organic ingredients, many from Puglisi’s farm, work their way into handmade pastas, charcuterie, and more small plates assembled in the kitchen they share with neighboring Bæst. Brunch is popular (see yogurt, above), so be sure to book ahead. THE VIBE IS: kinda French? Definitely cool, with locals huddled together at shared tables and around the bar. PRACTICAL STUFF: Open every day. Breakfast is served Monday to Friday from 8:30 to 11:30 a.m. and Saturday and Sunday from 8:30 a.m. to 1 p.m. Lunch rolls out Monday to Friday from 11:30 a.m. to 3 p.m. and Saturday and Sunday from 1 to 3 p.m. Dinner is Monday to Thursday from 5 to 9:30 p.m and Friday and Saturday from 5 p.m. to 10 p.m. —Christine Muhlke" - Condé Nast
