A husband-and-wife team transformed an old carriage house into a new cafe by moving their Midtown East flower shop around a corner. Inside this small bistro, whitewashed brick, white tablecloths, celery-colored upholstery, and greenery set the atmosphere. For Saturday and Sunday brunch, dishes include wild mushroom bisque with fennel salami and goat cheese crostini. The dinner menu includes a roasted organic chicken with satur farm asparagus, whipped lentils, and chicken jus, and potato gnocchi with three cheese fonduta, fennel spiced salami, and broccoli rabe.
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