The Hottest Bakeries in New York City
"Nasim Alikhani has reopened Sofreh Cafe three years after closing the original; this time, it’s a solo project right across the street from its sibling Iranian restaurant, Sofreh. The restaurant is serving items like tahini date banana bread, milk bread with nigella seeds, bereshtook (made with chickpea flour and Valrhona chocolate), and cardamom cake with rose, in addition to savory items like an herb-filled frittata. An expanded menu for breakfast and lunch will soon follow." - Eater Staff, Melissa McCart
Luke Fortney/Eater NY
