The name "Patisserie Florentine" has two roots. It is inspired first by owner Tomer Zilkha’s favorite pastry, the Florentine cookie - a French treat invented to honor France’s Italian allies. However, it is also a nostalgic nod to a beloved Florentine neighborhood in Tel Aviv, nearby to where both Zilkha and partner Guy Jacobitz grew up. “It was edgy,” said Tomer, “It was a lot like the East Village, actually.”
New York is home to Patisserie Florentine’s second location. The first is in Englewood, New Jersey. After Cafe Silan - a restaurant owned by Guy in the same location on 10th Street - shut its doors, Tomer heard about the vacant space in the East Village and seized the opportunity. “One thing led to another,” Guy explained. He and Tomer decided to partner up.
I happened to stop by in the spring of 2017 on the same day as their grand opening. The New York location specializes in almond croissants, which I, of course, had to sample. They were buttery, and flaky, a carefully formulated recipe that mixes French decadence with a very American “no nonsense” touch.
On a subsequent visit, I had an amazing cup of mushroom soup, while other members of the Manhattan Sideways team tried the spinach quiche, and we were each treated to small bites of their incredible "pizza." It had a croissant-style crust and was served with an assortment of toppings, including grilled eggplant, pepper, and goat cheese.
For Guy and Tomer, it is not only about the food at Patisserie Florentine. They are very community oriented, caring both for the environment and for those around them. “It’s about the people just as much as it is about the food,” Guy told me. “We like to support the neighborhood that supports us.” Guy said that they reuse as much as they can and they even donate their coffee grounds to fertilizer companies. Once a week, someone comes to pick up food to take to a shelter in the Bronx. In addition, the pieces hanging on the walls are by local artists. These are just a few examples of how the owners try to give back. As I was leaving, Tomer added, “It’s a joy to be part of everybody's breakfast who walks through the door.”