Sullivan Street Bakery in Chelsea serves up artisanal Italian-inspired breads and pastries, alongside delicious breakfast sandwiches and innovative pizzas, making it a local favorite for casual dining and good vibes.
"Jim Lahey’s modern bakery focusing on Roman baked goods sells almost too many awesome things to list: rich and flaky chocolate croissants, sweet-salty egg sandwiches, vanilla custard bomboloni, and over a dozen types of breads, including all the classic Italian shapes. The highlight at Sullivan Street are the focaccias sold by the rectangle and paved with things like potatoes, mushrooms, zucchini, ripe tomatoes, or nothing but rosemary." - Robert Sietsema, Eater Staff
"Jim Lahey is the maestro who reminded home bakers that long-fermented no-knead bread is as easy as it is satisfying. Lahey, a master at natural starters and Italian doughs, also makes bomboloni stuffed with jam or cream. Cookies, tarts, cakes, and panettone are also on offer, depending upon the season. The potato flatbread pizza, sprinkled with rosemary and dappled with grassy olive oil, shouldn’t be missed." - Eater Staff
"Sullivan Street Bakery has been making bomboloni since it was located on Sullivan Street, which was a long time ago. The doughnuts are of modest size, and available in chocolate and vanilla, of which the latter is preferred. It’s a perfect snack-size pastry, but so filled with custard you may be wearing a splotch of it on your shirt when you’re done." - Eater Staff
"A branch of the prized bakery that opened in Greenwich Village in 1994, this handsome and trim lunchroom serves pastries and egg breakfasts in the mornings before switching to sandwiches and Roman pizzas until closing. The bomboloni, either vanilla or chocolate, is worth seeking out, as are the loaves of bread and square slices of focaccia topped with ingredients like potatoes and zucchini, available all day." - Robert Sietsema
"Sullivan Street Bakery founder Jim Lahey is one of the country's elite bakers, so it makes sense that people can't stop talking about his chewy, crisp, ever-so-slightly tangy pie crusts at Sullivan Street Pizza, formerly Co. His signature pie, aptly named the Popeye, is topped with pecorino, Gruyère, mozzarella, black pepper, garlic, and spinach, of course." - Food & Wine Editors
