"This chic cafe has a little bit of everything: third-wave coffee; incredible pastries; house-made jams, pickles, and other preserves; plus sourdough pizzas, fancy toasts, and an array of bready delights made by the head baker and co-founder, Juan Pablo Hernandez. Breakfast and brunch should start with a croissant or concha, but can be rounded out by rich shakshuka or a pile of waffles. Lunch is for pizza, salads, and sandwiches. The mood here is relaxed, and the casual, airy space includes a cozy bar in back. The Boulenc team also operates a small adjacent hotel called Bed and Bread, as well as a shop, Succulenta, where you can take home many of the pantry goodies you enjoyed at the restaurant. [$$]" - Omar Alonso
Jorge Martinez