Tribeca, Manhattan · shop
Sourdough, ciabatta, and stirato come out fresh every morning alongside Roman-style flatbreads baked on thin focaccia dough, with a bread case that changes daily and rewards anyone who shows up early. The funghi al taglio layers cremini mushrooms and thyme over a deeply golden crust, while the sopressata sandwich with jalapeño makes a strong argument for staying through lunch. Nearly everything is made from scratch, right down to the cranberry ginger jam.
Thin-crust focaccia topped with ricotta and roasted cauliflower — the house favorite.
Dense, tangy sourdough hand-mixed and baked daily using traditional Italian methods.
Thin-crust flatbread fired fresh each morning, topped with seasonal Italian ingredients.
Smoked turkey, avocado, arugula, cranberry ginger jam on potato roll