Bready Manhattan mainstay Sullivan Street Bakery is back to two locations, as its Hell’s Kitchen bakery-cafe reopens today, showering the neighborhood in Italian-leaning breakfasts, pastries, and sandwiches.
Located at 533 West 47th St., between 10th and 11th avenues, the older of Sullivan Street’s two NYC locations shuttered for renovations in July 2017. It’s back as an all-day cafe with walnut wood tables, marble countertops, and a hefty selection of founder Jim Lahey’s beloved breads. There are 18 seats in the space, and standing-room high-tops bring the capacity up to about 30.
Lahey, a James Beard award-winning baker known in part for his exceedingly popular no-knead bread recipe, founded the bakery in 1994 in Soho, and the Hell’s Kitchen location has been in business since 2000.
The refreshed menu takes cues from Roman food, specifically “la cucina provera” — the cooking of the poor. Scissor-cut pizza al taglio is a major offering with six options including potato, cauliflower, and pizza bianca, so those still mourning the loss of Lahey’s pizzeria Co. can get their Lahey pizza fix here.
Bigger savory items include a breakfast sandwich with prosciutto, mascarpone polenta with roasted mushroom, homey soups like a fennel-fregola soup with chicken broth, and meaty sandwiches with roasted beef and pork. There are also ample grab-and-go options such as salads and parfaits.
Unsurprisingly, baked goods are still a focus: some 30 bread varieties will be on-hand, from focaccias to olive, garlic, rapini-parmiggiano options, and new developments from Lahey such as a raison-walnut bread with leaf lard.
For dessert, there are sweets like bomboloni filled with vanilla, chocolate, and raspberry, olive oil cake, and a range of cookies and biscotti, all overseen by pastry chef Madelyn Osten. La Colombe coffee is also available.
Sullivan Street Bakery is open Monday through Saturday from 7 a.m. to 7 p.m. and on Sunday from 7 a.m. to 5 p.m.