I thought this would be one of those "Financial District-imprisoned 'hounds, let's support this good local place before they gut it out for a Starbucks" sort of reports.
But this place is significantly good, and all 'hounds should head way, way, way downtown (you can't get more downtown w/o bathing in the NY harbor) immediately.
It's on a tiny, beautiful st. called Stone, which, when you're walking down it, you can easily forget all the brutalist architecture that has popped up since the '70s. If you didn't know the bakery was there, you'd probably never find it. It's a small shop front hidden under a bunch of scaffolding.
The signature pastry is the financier, a kind of flattened out, rectangular madeleine. I had three with an espresso; they're buttery, crispy at the edges, and redolent of vanilla. Brilliant. Espresso is good, standard-issue Illy. All the baked good look decadent and amazing.
But what I'm here to rave about is not the pastry. It's the soup. On my way out I heard a Frenchman talking to a customer about "zee soup." He mentioned that there would be sandwiches starting Monday, but today all they had was celery root soup.
I got a bowl. The first thing you get is pure chicken--a correctly made, wonderful chicken stock. Then celery. Then butter. Beautifully seasoned. Amazing, just amazing.
The place was mentioned in the Times on Wednesday; it's somehow linked to the restaurant Bayards.
And, for my fellow FD hounds, it's a wonderful place for a coffee and the morning paper.
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