BREAKFAST — REVIEWS

FLOURIST

Bishop and McDermott’s mission was to offer a dry-goods source that focused on traceability: the ability to track food through all stages of production, processing, and distribution. A plan for a café-bakery-mill-and-market amalgamation unfolded: the duo wanted a place where the public could find premium, entirely traceable dry goods grown by Canadian farmers—as well as purchase flour that is stone-milled each day and a treat or two if desired. "We never stock flour in our warehouse," the young women explain.

HIGH STREET ON HUDSON

It's easy to have high standards for bread these days. Gone is the era of pre-ordered, bleached- and enriched-flour loaves delivered to restaurants in twist-tied plastic; thrumming back is the revived ritual of daily baking. Natural yeasts and housemade sourdough starters have become the bedrock of nearly every discerning brunch hub (before they hit our own kitchens). Charred, hardy crusts with sticky, soft centers have become the prized side to artfully-plated entrees at highbrow dining tables. Bread, it seems, is here to stay.

CAFFÈ LA TANA

In North America, it's not often you find a daytime caffè, known for its coffee and pastries, that is also lauded for its handmade pasta. To be fair, Caffè La Tana is the sister establishment of adjoining Pepino's restaurant, an Italian American-themed pasta house with equal emphasis on handcrafted dishes. But the lunchtime pasta menu at the 1,100-square-foot La Tana certainly sets itself apart. The eatery has already gained international media coverage since opening in the fall of 2018—and is much adored for its modish Instagram account which notifies enthusiasts of their daily pasta options.

Restaurant and café reviews