About this Business
From Our Editors
You might find Li Doyle up very early on a Friday, Saturday, or Sunday morning, making all of the breads and jams for Lili Patisserie's ever-changing breakfast, lunch, and dinner menus herself, combining them with cage-free eggs and local, organic produce whenever possible. Her challah bread becomes chicken club sandwiches or Cuban-style sandwiches, and her handmade ricotta gnocchi wind up on beds of sautéed spinach with san marzano tomato sauce.
In addition to fresh, seasonal items such as wild, line-caught coho salmon, Doyle prepares vegan and gluten-free options. Bright-red chairs and vintage-style furniture give the seating area a quaint european vibe, like the butter churn currently haunted by the ghost of Louis XIV.