Paris Baguette

Coffee tends to be a grab-and-go phenomenon here in Manhattan – the coffee break does not generally get its due respect. Here to change that completely, Stumptown’s 8th Street location elevates the coffee shop experience to a level unseen by most caffeine-addicted New Yorkers. I only know this because Jared, a member of the Manhattan Sideways team, is one of them. The double-height ceilings, large windows, and carved wood façade of the corner store actually used to house the historic 8th Street Books. The interior of the building has been meticulously and beautifully renovated to include an enormous wooden bar, coffered ceiling, warm herringbone floors, exposed brick walls and numerous small clusters of tables, chairs and benches. The store is divided between the intimate café area and a brew bar - a coffee exposition/educational space where baristas can engage customers in learning about different methods of making coffee and the various types of coffee beans. The brew bar has at least five different types of machines and manual brewers running at the same time with a lovely, knowledgable staff orchestrating all of it. Stumptown endeavors to build a community out of our many, rushed coffee drinkers, creating a perfect setting for relaxing and reading, or for someone to simply become better educated about coffee.

Although small, this family-owned café is inviting. The sandwiches are interesting and tasty, as are the soups and salads…and then there is the cappuccino and sweets. Consistently busy, the staff is always smiling, the food is healthy and hearty, and the vibe is positive, even during rush hours.

Waiting on line at Starbucks just does not do it for many here in Manhattan, but holding out for Jack's special homemade stir brew is absolutely worth the walk. Many New Yorkers take their coffee very seriously, but perhaps no one does more than Jack himself. He has gone as far as to "invent" his own machine that he says "oxygenates the grinds as they brew, reducing the acidity. " And in addition to the richness of his coffee, Jack has provided a cozy nook to savor it. There is a menu of perfect options to accompany the coffee and an interesting tea choice and hot chocolate, too. It has become evident to me, each time I have walked into Jack's that it is one of those places in Manhattan, where despite the fact that we live in a large city, we can still feel a part of a warm community.

Open twenty-four hours a day, the Donut Pub is a classic on 14th Street. This sweets bar harkens back to the style of the vintage soda fountain joint with black and white tiles, marble countertops, and stool seating. It is a true relic of an older time, and this is all thanks to Buzzy Geduld. Buzzy and his brother, Irwin, opened six donut shops around the city back in the 1960s “when there was a donut place on every block. ” Toward the end of the decade, Buzzy was offered a job on Wall Street, and he closed all but one of the businesses: the Donut Pub that is still standing today. Even as Buzzy worked in finance until the 2000s, he visited the shop every Saturday to have a coffee, a treat, and to discuss ideas for introducing new donuts or improving on old recipes. However, the core elements have remained the same. Buzzy is proud to say that everything at the Pub is made by hand, “the old-fashioned way. ” He continues to stop by on weekends to indulge in one of his favorites — a black and white Boston cream — and witness others enjoy the fruits of his labor.

Beneath the Spanish Benevolent Society lies La Nacional, one of Manhattan’s most authentic Spanish restaurants and the most easily accessible part of the society. Just by walking down the steps into the dimly lit basement lounge, we felt the bustle of 14th street quickly recede and we were transported across the ocean. La Nacional has the same relaxed, no frills atmosphere as most tapas bars in Spain. We gazed at the old photographs from the society’s earlier years on the walls and then had the option of sipping a drink at the bar, sampling some classic simple Spanish tapas such as tortilla de patatas, croquetas or chorizo, or dining on a full meal of paella. Perhaps the most authentic option, though, was to simply have a seat by the television to watch the fútbol game - it is always on. For visitors from Spain who want a taste of home, those of us pining for the Spanish travels of our past, or New Yorkers simply curious about a new culture, La Nacional is the place to go.

I do try very hard whenever I am out for a meal to frequent the side street restaurants, but I cannot deny that I have eaten at Peacefood Cafe on the UWS often, as it is one of my favorite vegan spots. The atmosphere is as relaxed and informal as one can get in Manhattan. The food is consistently excellent and inventive. I love their soups, sandwiches, desserts and muffins. One of my sisters-in-law has terrible food allergies, and whenever she comes to the city, this is her first stop. She loads up on whatever home-baked goods they have on the counter that day. Needless to say, I am thrilled that there is also a location downtown on a side street. I recommend to anyone, vegetarian or not, to go and enjoy a meal there, as this location is equally as wonderful.

Although small, this family-owned café is inviting. The sandwiches are interesting and tasty, as are the soups and salads…and then there is the cappuccino and sweets. Consistently busy, the staff is always smiling, the food is healthy and hearty, and the vibe is positive, even during rush hours.

Be prepared to wait, and then to wait some more, but once seated, there was no doubt that it was well worth our almost two hours. The good news, though, is that there are many terrific bars to visit on 10th Street while passing the time. Opened at the end of June 2012, Rosemary's has not skipped a beat since they began. The restaurant is always packed and on any nice day, the large windows are wide open onto 10th Street. We ate here on a Friday night in the middle of September. Everything that we ordered was just superb. My chopped salad had crunchy chickpeas, artichokes, olives, caper berries, ricotta, and more, but it was the fresh lettuce leaves and the perfect dressing that really made it all come together. And then came the pasta - linguini that was also cooked to perfection tossed with preserved lemon, pickled chili, and parmesan. Oh my goodness, it was just heaven. Once we were two for two with my meal, and everyone else was also thrilled with their choices, I decided I had to give dessert a try as well. The olive oil cake with whipped cream and blueberries was also terrific. Rosemary's does not take reservations, so to avoid the long waits, I might suggest is choosing an odd time - obviously not the weekend - and have a plan B (Manhattan Sideways has many to recommend).

Every time I am walking with someone new, I find myself winding past Breads Bakery to have us try yet another delicious bite of their freshly baked goods. I cannot call this a hidden gem, by any means, as the lines are sometimes out the door. In a matter of a few weeks from when Uri Scheft and Gadi Peleg opened, they have managed to be written up everywhere. They have even been cited as having the best rugelach and babka in different periodicals, but I must encourage all who visit to sample Breads' take on focaccia - the multigrain version. If it is not still warm from the oven, then take it home, heat it up, add a bit more olive oil and savor every bite. Another that I cannot resist are the flaky cheese straws. Direct from the oven, they are impeccable. In fact, fresh is king here, and the baked goods are often fresher than the vegetables around the corner. While most bakeries have their employees come in during the night to pump out a days worth of starchy creations, Uri's staff at Breads Bakery has fresh bread coming out just in time for each of the mealtime rushes. Uri was raised in Israel, but went back to his parent's roots in Denmark for his training in baking. He then traveled and worked in Europe before returning to his homeland to open up his first bakery in Tel Aviv. Many years later, Gadi was traveling in Israel and discovered Uri's Lehamim Bakery. It took several more years of persistence, but ultimately the timing was right and Uri made the huge decision to move to New York and partner with Gadi to open up shop near Union Square. The store itself feels modern and spacious, with one counter for bread and baked goods just as you enter on the left, and another further back with sandwiches and drinks. Extending further back another 75 feet are the kitchens. Customers can watch bakers ease proofed dough off rolls of canvas onto an adjustable conveyer belt, which feeds into the carefully regulated ovens. Unlike Sheft's locations in Israel, he got to design this one from the ground up so the technology involved is sometimes just as amazing as what comes out of the ovens.

Pepi Di Giacomo and Luca Di Pietry, veterans of the hospitality industry and wine and espresso intenditori, have taken a slice of the Abruzzo province and established it across Manhattan in their cafes. 18th Street, however, is where their Italian cuisine is most pronounced. It is as much about local produce and a dynamic menu as it is about traditional dishes. Depending on the time of day, there is espresso, a selection of pastries, an extensive wine list and a full Italian menu. An added surprise in the warmer months is their gelato booth, stationed right outside the restaurant. Perfect for us on the first day the temperature reached 80 degrees.

Although small, this family-owned café is inviting. The sandwiches are interesting and tasty, as are the soups and salads…and then there is the cappuccino and sweets. Consistently busy, the staff is always smiling, the food is healthy and hearty, and the vibe is positive, even during rush hours.

This location of Think Coffee is located inside the LGBT Community Center.

Open twenty-four hours a day, the Donut Pub is a classic on 14th Street. This sweets bar harkens back to the style of the vintage soda fountain joint with black and white tiles, marble countertops, and stool seating. It is a true relic of an older time, and this is all thanks to Buzzy Geduld. Buzzy and his brother, Irwin, opened six donut shops around the city back in the 1960s “when there was a donut place on every block. ” Toward the end of the decade, Buzzy was offered a job on Wall Street, and he closed all but one of the businesses: the Donut Pub that is still standing today. Even as Buzzy worked in finance until the 2000s, he visited the shop every Saturday to have a coffee, a treat, and to discuss ideas for introducing new donuts or improving on old recipes. However, the core elements have remained the same. Buzzy is proud to say that everything at the Pub is made by hand, “the old-fashioned way. ” He continues to stop by on weekends to indulge in one of his favorites — a black and white Boston cream — and witness others enjoy the fruits of his labor.

2010 was a big year for Fany Gerson. A native of Mexico City and a former pastry chef at Eleven Madison Park, she spent the spring and summer launching her business, La Newyorkina, which sells traditional Mexican ice pops and sweets. But as winter approached, business began to slow down, and a good friend of hers suggested that they open a doughnut shop together. Fany was skeptical at first—“Bed-Stuy didn’t seem like the obvious place for gourmet doughnuts”—but in spite of her reservations, she accepted the job. After long discussions with her business partner about textures and flavors, Fany set out to create the perfect old-fashioned doughnut, thick and hearty, but also light. “We wanted a doughnut that would taste good naked, ” she told me “and we knew it was all about the dough, hence the name. ” Finally, after endless tweaking and experimenting, Fany hit on the perfect recipe, and three weeks later, Dough opened its doors in Brooklyn. It was the beginning of a wonderful partnership. Throughout the fall and winter, Fany devoted most of her attention to Dough; as the weather grew warmer and doughnut sales declined, she had time to develop new flavors and recipes for La Newyorkina. But it has not always been easy to balance the two businesses, especially since Dough’s second location opened in the fall of 2014. “That first summer, ” Fany recalled, “the hot weather unexpectedly affected the doughnuts, and I had to adjust my recipe last-minute and work on La Newyorkina at the same time. ” She smiled, and added, “I don’t get a lot of sleep. ”But in spite of the difficulties, it is obvious that Fany loves what she does. She gave me a fascinating tour of Dough’s kitchen, enthusiastically pointing out where the dough rises and how the doughnuts are fried, about one minute on each side. “Most places make their doughnuts in the morning, ” Fany explained, “but we take it a step further. Our doughnuts are fresh and warm whenever you come in. ” Once the doughnuts are fried, they are ready for the final touch—the glaze. I was eager to ask Fany about this stage of the process, since Dough is known for its exotic flavors—some of its best sellers include hibiscus, mocha almond, and dulce de leche. “Inspiration is everywhere, ” Fany told me, “but a lot of my flavors come from my memories of Mexico. ” She invented the hibiscus flavor, for example, on a hot day when she was craving the refreshing hibiscus water that she used to drink back at home. “We needed a colorful doughnut, ” she told me, “but I didn’t want to use coloring. And it occurred to me that hibiscus has a beautiful natural color. ”Some of Fany’s flavors have become so popular that customers complain if she takes them off the menu. “We have a few flavors that rotate, but not many, ” she told me. “We have to give the people what they want, but we also try to keep it interesting. ” Some of Dough’s best-selling staples include salted chocolate caramel, café au lait, and nutella, although Fany’s personal favorite is the cinnamon sugar. “I also like the tart flavors, like passion fruit and tropical chile, ” she told me. “The glaze is a nice contrast to the richness of the doughnut. ”I was surprised to learn that, in addition to producing hundreds or even thousands of doughnuts each day, Dough runs a wholesale operation at night, selling doughnuts to nearby coffee shops and supermarkets. To keep the business running smoothly both during the day and at night, Fany estimates that Dough employs thirty or forty employees total. Dough has been hugely successful, and Fany told me that they will soon be opening another location in Manhattan. “It’s hard, ” she told me, “I’d like to see the business grow, but I’m hesitant to do franchises in other cities. ” Instead, she prefers to keep Dough personal, developing new products and flavors and expanding on a smaller scale. “We’re trying new things every day, ” she told me, “and we’re growing organically. ”After the tour, Fany led me out to Dough’s front counter. “Would you like to try one? ” she asked, and after a moment of deliberation, I chose the dulce de leche doughnut. The smooth caramel flavor of the glaze paired perfectly with the crunchy slivered almonds on top, but the best part, as I expected, was biting into the soft, airy dough, still warm from the oven.

It is easy to pass by City Cakes, but if that happens, circle back and find it. The first time I went in, there were several regular customers squished into this tiny basement bakeshop, hotly debating their favorite cookie flavor, with the consensus being oatmeal raisin. I sampled the triple chocolate spice cookie, a sensational blend of chocolates and ground cloves. On a subsequent visit, we learned about the new breakfast cupcake, which was being highly praised and considered remarkable - a pancake-batter cupcake, topped with maple butter crème and fresh bacon bits. Owners Marc Matthias and Benny Rivera started this business as a custom cake studio in 2005. Due to demand, the two expanded the bakery and began selling directly to the public. Benny does the design, while Marc handles the cake construction and marketing. They are a great duo that shoots for non-traditional designs and superb flavors. The cakes are wondrous to look at and taste divine, but to indulge in any of their smaller treats is also heavenly. On any given Friday or Saturday, one can stop by to observe the cake assembly, but while there, it is essential to try something else - be it a classic chocolate chip cookie, a sugardoodle cookie, or a salted caramel cupcake.

Every time I am walking with someone new, I find myself winding past Breads Bakery to have us try yet another delicious bite of their freshly baked goods. I cannot call this a hidden gem, by any means, as the lines are sometimes out the door. In a matter of a few weeks from when Uri Scheft and Gadi Peleg opened, they have managed to be written up everywhere. They have even been cited as having the best rugelach and babka in different periodicals, but I must encourage all who visit to sample Breads' take on focaccia - the multigrain version. If it is not still warm from the oven, then take it home, heat it up, add a bit more olive oil and savor every bite. Another that I cannot resist are the flaky cheese straws. Direct from the oven, they are impeccable. In fact, fresh is king here, and the baked goods are often fresher than the vegetables around the corner. While most bakeries have their employees come in during the night to pump out a days worth of starchy creations, Uri's staff at Breads Bakery has fresh bread coming out just in time for each of the mealtime rushes. Uri was raised in Israel, but went back to his parent's roots in Denmark for his training in baking. He then traveled and worked in Europe before returning to his homeland to open up his first bakery in Tel Aviv. Many years later, Gadi was traveling in Israel and discovered Uri's Lehamim Bakery. It took several more years of persistence, but ultimately the timing was right and Uri made the huge decision to move to New York and partner with Gadi to open up shop near Union Square. The store itself feels modern and spacious, with one counter for bread and baked goods just as you enter on the left, and another further back with sandwiches and drinks. Extending further back another 75 feet are the kitchens. Customers can watch bakers ease proofed dough off rolls of canvas onto an adjustable conveyer belt, which feeds into the carefully regulated ovens. Unlike Sheft's locations in Israel, he got to design this one from the ground up so the technology involved is sometimes just as amazing as what comes out of the ovens.