"The main focus at the 45-year-old special occasion spot is on the two dozen or so cakes that the bakery makes fresh each day, but the lunch and dinner menus shouldn’t be skipped over too quickly. Lunch features classics like a buttery croque monsieur and a bay shrimp salad, while dinner is more high-end without being too ambitious — think lemon-and-mascarpone ravioli, culotte steak, and wild-caught salmon. Still, the cakes steal the show, from the thick and dense chocolate torte to the towering, whipped cream-and-fruit-filled boccone dolce, best enjoyed in the summer months when berries are ripest." - Alex Frane, Janey Wong
Papa Haydn