"There were a lot of things to love about Principe, the new, buzzy seafood restaurant in New York’s Soho neighborhood. The interior design is the antithesis of most crowded NYC spots, with high ceilings, generously spaced tables, and loads of natural light. The raw bar is playful and unpretentious, with bites like red prawns that are meant to be dipped in a zippy coriander-jalapeno sauce. But the star of the show? The bread service. The complimentary (yes, free bread still exists) sourdough bread, made with fermented farro, is inspired by Italian piada flatbread. It comes piping hot, and falls somewhere in between an English muffin, with a crunchy griddled exterior, and an Israeli pita, thanks to its ultra-soft, slightly sour interior. Served with funky, house-cultured goat butter and chili oil, the bread is worth enduring the very long Principe waitlist." - Alexandra Domrongchai
