Spending the morning at a little corner café with a good book and steaming coffee sounds like weekend bliss – until you look around and realize your escape looks like more like a laptop-scattered, Facebook-festered battlefield than the picture of neighborhood quaint. But on the corner of Waverly Pl. and Christopher St. sits a newcomer who offers that 19th-century charm: Bien Cuit, flanked with whitewashed wooden tables, long, front windows, buttery ham and cheese, and chocolate croissants – and no connection to technology. And since we know Bien’s Wi-Fi-less days are temporary and numbered (sigh), it makes a day spent there even more pressing.
If you’re a Brooklyn resident, you’ve probably heard of the café before, most likely linked with words like “the bread,” “pastries,” “like Paris,” and “addiction.” With its first location in Cobble Hill, the owners seek to maintain the same vibe as Bien’s BK counterpart. However, when placed in the West Village, the café-bakery takes on a whole different feel, more European, as if a page from a Bronte book was brought to life.
Though the menu teems with savory-sweet breakfast pastries like almond paste-poppy seed tebirke, maple yam Danish, and almond croissants, the desserts and sandwiches hit the flavor extremes, with options like banana chocolate bourbon tart, and porcini and parsnip and roast beef sandwiches. And perhaps the best part is that everything, including the bread, is homemade and baked on-site at the Cobble Hill location, so every sandwich is guaranteed to have that fresh bread. Plus, since all the goodies are delivered fresh from across the river twice a day daily, they’ll most likely always have your favorites there waiting for you. But then again, as word gets out (whoops!), they’ll run out. So moral of the story: Go.
Follow Bonnie on Twitter here.
Do you enjoy drinking in New York bars? Then check out BlackBook’s New York Guide and BlackBook City Guides app for iPhone and Android. Keep up on the latest openings and events across the nation by signing up for the weekly BlackBook Happenings newsletter.