Dish no. 50: North Sea rye bread from Breads Bakery (18 East 16th Street, 212-633-2253)
Of all the delicious foods I ate in Copenhagen a week or so ago, the thing I most wanted to bring back to the States was the bread. Danish bread is dark, dense, and seedy, and in addition to heft that’ll keep you going, it’s packed with a wholesome flavor that’s part rye, part sourdough. It was fairly ubiquitous there, but I liked it most topped with a little avocado or dipped in a soft boiled egg or draped with some smoked fish. So the second I landed back in New York City, I began my search for a similar loaf, and after a few false starts, settled on the North Sea rye at Breads Bakery. The weighty brick, thick with seeds, has the right flavor. And while, at $7.50 per loaf, it might seem a bit pricey, one or two slices is really all you need to fill you up for breakfast, so it’ll last you a few days.
In advance of our 2014 Best of NYC issue, we’re traipsing through the boroughs and divulging our favorite dishes of the year. They’re presented here as a countdown, but we’re listing them in no particular order. Consider this a guide to what’s good to eat in this town right this very second.
See all of our 100 favorite dishes.
This article from the Village Voice Archive was posted on August 19, 2014
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