On Sunday February 24, 2024, I was invited to experience a fairly new restaurant called Bread & Stone located in the East Village neighborhood in New York City.
Upon arrival I was greeted by Carlos, who was very accommodating.
The overall atmosphere was warm and welcoming, especially for New York on a cold winter evening.
The tin ceiling suggests that the restaurant is nestled in a building that has been around from at the least 1850’s, back when architects began to use tin as an alternative to marble and limestone.
Every inch of the walls are adorned with all types of photographs, art and other ephemeral items from the including a vintage framed certificate of stock from the New York Stock Exchange that was hanging on the wall above my table.
There were no menus, only a QR code to scan with my phone , yes it was a necessary convenience expanded by the Covid Pandemic, and for a fast food joint it’s nice, but I wanted to sit down for a nice meal and conversation and actually was about to turn my phone off.
My hope is they bring back traditional menus that you can hold in your hand. A screen is not necessary all the time, especially at dinner.
I happened to hear the same thing with another couple who was seated a few tables away.
While looking though the menu , the song At Seventeen by Janis Ian was playing which added another layer to the overall vibe.
We are off to a great start!
After scanning the QR Code which linked me to the breadandstone.com website, the menu offered cocktails such as the Pistachio Cream Pie (martini) which consists of Vanilla Vodka, Pistachio Simple Syrup, Amaretto, Lime Juice, Pistachio Egg White Foam.
And Aperol Margarita which are all decently priced under $20.
I opted for the No Name which the description read –Bulleit Bourbon, Frangelico, Fresh Lemon Juice, Simple Syrup, and Peychaud’s Bitters at $16.
This drink was great but after a few sips I had to inquire to the bartender about what bourbon was in it.
He was honest and told me he substituted the drink with Redemption Bourbon as their shipment of Bulleit did not arrive that week.
Although the drink was tasty, Redemption Bourbon is aged for two and a half years while Bulleit Boourbon has a higher rye content for a bourbon is aged at least six years. There is a definite difference in the flavor profile.
If you know, you know.
At this time, the 1972 song Back Stabbers by the O’Jays was fading out followed by the Lou Reed classic Walk On the Wild Side.
I cannot stress how a much of music adds to the overall enjoyment of a meal at a restaurant.
For more on that read this story about how the late Ryuichi Sakamoto would frequent a Japanese restaurant in Murray Hill, but the music was so unbearable, he wrote the Chef and asked if he could make a playlist so he could be more comfortable eating there.
It is certainly comfortable at Bread & Stone, for appetizers I looked to our server Carlos, for a recommendation.
He suggested the Cesare di Bruxelles, which based on the description is something I would have completely skipped, it’s warm shaved Brussel spouts, lightly sautéed with lemon, olive oil, and fresh herbs with pistachio, cranberries, and Caramelized onion, then tossed in our rich house made Caesar dressing and topped with a crispy Parmesan crown and focaccia crouton dust.
Yes, it sounds like an odd combination, but this appetizer is delicious!
We paired that with the house made Focaccia con marmellata (bread) , served warm with rosemary toasted pistachio apricot jam, herbed honey butter, and house garlic confit.
While enjoying the appetizers, the music we were enjoying from the speakers suddenly stopped and then someone began singing beautifully in Italian while playing the accordion!
It was Mary Spencer Knapp (powerknappzz on Instagram), and her performance elevated the overall vibe to another level, she even did a cover of a Chaka Khan song with the accordion followed by the “Love Theme from the Godfather”.
For the main course I opted for the Gnocchetti al pesto, Gnocchi with pesto, sautéed in Parmesan pesto cream, finished with Romano cheese fresh basil and finely chopped sun dried tomatoes. Soft and semi chewy, stick to your guts. Rich and creamy, herby and salty.
I really enjoyed it, but a tad too salty for me.
And my guest had the Forma di Formaggio Fettuccine Alfredo Pollo A-P 1996, the description reads: Chef’s chicken Parmesan Alfredo reciepe since 1996. Thin hand pounded breast of chicken, breaded and flash fried crispy, then baked in our house made marinara, soft imported mozzarella cheese, then smothered in our creamy Alfredo sauce to finish it. Served with a choice of fettuccini Alfredo, penne ala vodka or any pasta in marinara.
It wasn’t the worst, but it wasn’t the best tasting Chicken Parmesan Alfredo we have had. If this recipe has been around since 1996, perhaps it’s time to update it. I should have visited topcasinosgreece.net
After the performance by Mary Spencer Knapp, the music as followed by:
Ava Maria sung by Andrea Bocelli
then Piccolisima Serenata by Renato Carasone and by the time dessert was being served we were listening to We Are Young (featuring Janelle Monáe) by Fun.
then Lisztomania by Phoenix
For dessert we shared the Brulé Cheesecake, Creamy cheesecake with a brûléed top, simple but just right when paired with a fresh latte.
Overall, I had a great experience at Bread & Stone and you will too.
