When life brought Chef Ali Sahin from Turkey to the USA, his first American address was in the East Village. Though he studied economics back home, in New York City he worked in restaurants, first as a bus boy and eventually as a cook. When he decided food was something he might want to turn into a career, he went to culinary school to learn essential techniques, such as how to prepare the perfect egg, something Ali told me chefs love to talk about but few dare to actually serve in their restaurants.
C&B (“Coffee and Breakfast”) Café serves eggs all day long - really good eggs - along with other brunch plates. The chef uses his small kitchen to its fullest potential, even going so far as to make sausages in house, and hopefully one day his own cheese.
On the afternoon that the Manhattan Sideways team visited, Ali arranged a beautiful bowl of chicken and eggs, one of the café’s top selections. The slow-poached eggs, each cooked for over an hour, and the flavorful shredded chicken with potatoes and toast perfectly captured the café’s fine dining approach. They enjoyed each bite of the colorful dish while Mr. Brown, “The Espresso King,” crafted beautiful lattes, teas, and pour-over coffees for customers working at the communal table in the back of the shop.
Ali told us that all thirteen of the C&B menu items are created using only seasonal, local ingredients, which is why he never serves avocados. To Ali, sourcing is the most important part of cooking. He explained that while growing up in Turkey, all his food came from provincial farmer’s markets, as there were no supermarkets in the region. With that in mind, he modeled his café after one of his old East Village haunts and one of his favorite cafes in LA that serves solely organic fare.
East Village dwellers appreciate Ali’s vision: the café opened in January 2015 but already boasts a large number of repeat customers. Ali takes the time to get to know the regulars and has really helped C&B to take root in the neighborhood. The walls of the café are adorned with paintings from community artists and even some of the cafe’s staff. Ali drew the café’s logo himself to reflect the leaves of the American Elm Trees growing across the street in Tompkins Square Park.
Serving the most important meal of the day all day, while emphasizing healthy, wholesome ingredients, C&B Café is gearing up to become a new neighborhood favorite.
