#brick-street-bagels

#brick-street-bagels

Volumes has quickly become a popular destination, known for its superb coffee and a lunch menu that keeps customers coming back. The atmosphere is vibrant, and the food offerings are diverse, catering to various tastes.

The Ballfields Cafe will be open seven days a week with extended hours starting in June. The menu includes burgers, hot dogs, nachos, wraps, salad, ice cream, and snacks.

Mamdani opened up about his journey from immigrant child to becoming the city's 112th mayor, calling it a dream realized. Born in Uganda in 1991 and arriving in New York at age 7, he's now the youngest person to hold the office in over a century and the city's first Muslim and African-born mayor.

Golden Child aims for a polished yet social atmosphere, resembling a members' club vibe without the exclusivity, making it accessible to all guests.

Bodega Nights is not a bodega or a wine bar, but a fun, sophisticated restaurant concept from the couple behind Babysips in a neighborhood that desperately needed a grown-up dinner option.

"To grow up in this city and then to be the mayor of the city is like a dream come true. It's next level."

Bodegas are one of New York City's oldest and largest neighborhood institutions, with more than 10,000 spread across the city's five boroughs.

Those bagels are excellent: chewy yet airy, with a satisfyingly crisp crust. They're ideally sized for sandwiches, too, and that's the best way to order here. The eggs are always fluffy, and Rollin' is one of too-few bagel spots with Spam as a protein option.

As a European immigrant in New York City, I remember a time, at least 20 years ago, when American bread and pastries, bagels aside, felt nearly inedible. Sourdough was not a thing. Croissants or any kind of viennoiseries were a punchline. There were regional specialties, sure, but broadly speaking, bread culture in New York was bleak.

I made a pastry cream with saffron, and bloomed it in the milk for the pastry cream - no vanilla, because we really want the saffron to shine brightly. I decided to make white chocolate tempered with saffron, which I blended and dipped the pastry into, which creates that nice little crunch. It's very saffron-forward, but the white chocolate helps break it up.