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.
More:100 Favorite Dishes