As a child, Gene Davidovich delighted in the robust aromas of baked bread. It wafted from his Grandma Zoya's kitchen, where the future entrepreneur eagerly observed old-fashioned preparation methods and tasted generations-old recipes. Today, Gene hand rolls and kettle boils fresh bagels every morning to honor his grandmother's legacy, and, according to ABC News, his are some of the few bagels to sneak seeds onto both sides.
Although bagels?prepared in flavors such as blueberry and pumpernickel?may be the main attraction at this Woodside bakery, they certainly don't hog the spotlight. Born from real yogurt, butter, and flour, tins of kosher, handmade muffins accompany artisanal breads prepared from ancestral recipes that, like the music of date back to 600 AD. For Francophile sweet teeth, the store's exclusive line of pastries from the Bridor company in France come straight out of the oven every morning.
Milo Meed decided to take up arms?not in a battle against anyone else, but in the fight against obesity in his Harlem neighborhood. After trying to entice neighborhood business owners to bring healthier food options to the area, Milo decided to take action himself, and Island Salad was born. Since then, he and his staff have served up Caribbean-inspired salads, made with jerk chicken, spicy shrimp, and mango salsa. Diners seeking a hot meal find satisfaction here too, with a selection of pressed sandwiches, wraps, and burritos. To wash it all down or adhere to their "I'm a fish" diet, guests can opt for liquid refreshment in the form of made-to-order juice blends and sodas. They can also bring food to the eatery in the form of nonperishable goods for donation to City Harvest.
In 1923, French confectionary training, a marble countertop, and some copper kettles were all George Demetrious needed to make his handcrafted chocolates. At his Greenwich Village shop, the scents of American-style candies wafted through the air, enticing passersby to sample the truffle squares, fudge, caramels, and butter crunch inside. And 89 years later, Anthony Cirone, the current owner of the Li-Lac Chocolates shop, still strictly adheres to Demetrious’s recipes and his chocolate-making style. Each day, clients can come to one of three locations and indulge in sweets that the staff produces daily in small batches to ensure flavor and freshness.
Angelo and John opened Tuscany Deli after working in the food business for decades, drawing on their knowledge of Italian food and customer service. Each day their cooks build specialty sandwiches and grill paninis stuffed with chicken, imported prosciutto, and sun-dried tomatoes. They also feature hearty daily specials including pot roast and housemade lasagna. For at-home dining, they offer Boar’s Head cold cuts by the pound and party-catering packages to celebrate birthdays or commemorate a successful attempt to eat everything in the refrigerator.
Guy & Gallard doesn't mind where people choose to savor its menu of more than 70 breakfast items, sandwiches, soups, and pastas. Diners also get to design their own sandwiches out of diverse ingredients that range from albacore-tuna salad and grilled vegetables to tandoori chicken and prosciutto. To sate health-minded stomachs and hungry treadmills, the menu uses a green leaf to denote the meals that have less fat and fewer calories.