Stacks Pancake House and Café offers early-rising breakfasteers and midday-rising lunchatoons a menu brimming with fluffy pancakes, double-decker sandwiches, and piping-hot cups of Joe. But Stacks’ dishes aren’t the usual diner mess; they are elegantly presented and often overflowing with fresh fruit. Peruse the list of more than 20 pancakes varieties and order a stack of Strawberry Fields (infused with farm fresh strawberries, $7.25) or Addiction (banana-mixed pancakes topped with melty chocolate chips, $7.25), or opt for oversized pancake wraps, which are named after Hoboken streets, such as the Hudson filled with scrambled eggs with home fries, melted cheddar, bacon, and salsa ($7.95). Those hankering for protein can chomp a flavorful omelette, such as the tomato-infused American ($6.95), paired with breakfast all-stars crispy bacon and toast. Stacks' talented team of batter-flippers also serves an array of hearty sandwiches, including corned beef on rye ($6.95) and Philly cheesesteaks ($7.25). Stacks' dining room, which has bare brick walls and high ceilings, makes diners feel at home with a blend of traditional and trendy decor.
Jim Lahey may have set out to shape stone and clay, but—to the delight of just about everybody else—dough was the medium he was destined to mold. While studying sculpture in Italy, Lahey became invested in the art of Italian bread baking, and brought that passion and a hand-cultivated wild yeast back to the kitchens of New York. There, he developed an innovative no-kneading technique of bread making that spawned a revolution in artisanal breads, thanks to a recipe spotlighted by ¬¬New York Times food critic Mark Bittman. Since then, critics from sources as diverse as Bon Appétit and the Martha Stewart Show have praised him between bites of his sought-after loaves.
At Sullivan St. Bakery, the wild alchemy of Jim’s oven-teasing ways is on full display. The filone, a dark loaf prepared with mature fermentation and coated with wheat bran, gives off nutty and sour flavors, while the pane pugliese's lingering caramel aftertaste could convince a swarm of bees to surrender their hive so that their honey could broach its soft interior webbing. Panini and pizza are also available, gracing the same breads that made Jim famous, as well as signature bomboloni Italian doughnuts, with cores of vanilla bean custard or seasonal fruit fillings bursting through sugar-powdered shells.
Behind the petite storefront of Milk & Cookies Bakery, baking gurus churn out all manner of cookies and baked goods from fine ingredients such as European-style butter, Valrhona cocoa, and organic milk from Ronnybrook Farm. As the aroma of fresh-baked pastries drifts out onto the street, patrons consider a case of peanut-butter cookies, snickerdoodles, and ice-cream sandwiches trapping creamy gelato. To keep their culinary skills sharp, the chefs constantly craft new confections such as the recent Bacon Smack cookie, which is studded with candied bacon and toffee and laced with maple syrup. “Once you’ve sampled the delectably lethal graham-cracker, dark-chocolate, and toffee-chip magic bars, each enriched with sweetened condensed milk and dusted with coconut,” says New York magazine, “any thoughts of diets will likely be relegated to your dreams.” In addition to their standard tempting confections, the bakers craft cakes and cookies with custom designs for parties and custom shapes for when you’re trying to pretend the mouth hole on your costume isn’t all wrong.
The Little Sandwich Shop stacks a small legion of fresh ingredients on fresh homemade bread to form belly-filling sustenance and provide maximum lunchtime satisfaction. Gain the upper hand over hunger after cycling the Tour de France on a penny-farthing with the advertising advantage sandwich made with fresh mozzarella, tomatoes, roasted peppers, red onion, and basil with balsamic vinaigrette on a french baguette ($6.95). Southern sauce can be savored within the safety of a toasted roll with the BBQ chicken special sandwich, a tasty conglomerate of grilled chicken, melted pepper-jack cheese, lettuce, tomato, mayo, and barbecue sauce ($6.95).
Made With Love is an organic bakery and café that creates fresh, healthy, and organic sweets and savories while stirring up an undercurrent of social and environmental responsibility. With today’s deal, customers can tease their sweet tooth’s taste buds with a dozen cupcakes, crafted by French Culinary Institute–trained owner Celeste Governanti from the finest of locally obtained, certified-organic ingredients. Five cupcake styles are available: vanilla with either chocolate- or vanilla-flavored buttercream, chocolate with the same two buttercream options, or CocoVelvet, Made With Love’s dye-free version of red velvet, smeared with a mouth-seeking missile of cream-cheese frosting.
When a career as a fitness instructor instilled in him the importance of a balanced yet palatable diet, Stephen Charles Lincoln founded The Protein Bakery in 1999 to sate clients' sweet teeth while maintaining fitness-focused bodies. Lauded by Oprah Winfrey as "genuinely delicious," the bakery's cookies, brownies, and blondies—all baked in small batches daily—blend decadent flavors with nourishing whey protein and wheat-free, high-fiber ingredients. Perfectly cut brownie squares in flavors such as mint and espresso¬ mingle with peanut-butter and chocolate-chip blondies to create protein-packed snacks. Cookies in flavors such as oatmeal cranberry and chocolate chocolate chip pack up to 6 grams of protein each to forge healthy treats and help to jump-start the bodybuilding careers of dessert-addicted Muppets.