Pioneering Hell’s Kitchen Bakery Reopens with Exciting New Menu, Expanded Café

It’s ba-a-ack! Multiple James Beard Award winner and trailblazing baker Jim Lahey has reopened his Sullivan Street Bakery in Hell’s Kitchen, which had been closed since July 2017 to undergo major retail and wholesale space renovations. Lahey is perhaps best known for his innovative no-knead bread recipe, which ignited a worldwide home baking revolution.At Sullivan Street, he will be offering a spanking new menu that will rotate seasonally, including his signature breads, Roman-style pizza, savory sandwiches, and delectable pastries.

Among breakfast offerings expect to find “uovo brioche” — soft cooked eggs, black pepper, and crisp prosciutto on a brioche roll ($10) — and “strecci espagnola”: tortilla espagnola, sun dried pepper, and aïoli ($9).

A lunch, the café will be serving housemade soups, such as fennel and fegola, fragrant of fennel pollen ($8), as well as hearty sandwiches made to order. Roast beef is joined by tomato, red wine, rosemary, fresh ricotta, and arugula on a ciabata piccola ($11); mortadella cruculo combines pistacchio-studded mortadella and provalone on a crusty doni roll ($6).

Pizza “Roman-style” means “served at room temperature” (don’t knock it till you’ve tried it), each slice hand-cut via scissors. Choose tomato ($3.75), cauliflower ($4.25), potato ($4) or the signature pizza bianca ($3.75).

Sullivan Street Bakery, 533 W. 47th Street, bet Tenth and Eleventh Aves., 212-265-5580. A second branch in Chelsea is located at 236 Ninth Avenue, bet. 24th and 25th Sts., 212-929-5900.

 

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