Yuval Golan, previously chef/baker at Middle Eastern restaurant Nargila in Manhattan, and partner Tal Campana, own this 15-seat bakery and café offering an eclectic mix of French, Viennese, American, Italian, and Israeli sweets.
Unique items to sample are the berry purée-topped cheese mousse made with Israeli white cheese and savory bureks that come in potato, spinach and cheese, roasted eggplant, and cheese and olive varieties.
Other offerings include approximately 40 selections of pastries, gourmet Italian coffee Segafredo, almond crescent cookies ($17/lb), lemon-pistachio bread, and Boston cream pie doughnuts filled with homemade custard. Martine’s is open seven days a week from at 6:45 am.
It’s nearly impossible to resist böreks, those heady marvels of buttery, flaky pastries filled with spinach or cheese or some ingredient(s) equally delicious (roasted eggplant, anyone?). At Martine’s, the phyllo-wrapped, anytime-of-day snacks, popular in every country that was once part of the Ottoman Empire, are made daily by Yuval Golan, previously chef/baker at Middle Eastern restaurant Nargila in Manhattan. Paired with a cup of Segafredo gourmet Italian coffee, it’s a breakfast (or lunch or afternoon snack) of champions.
Best Quiche (2012)
Here’s the thing about quiche that’s so incredibly fabulous: In one little bite, this nearly ubiquitous pastry offers protein, starch, and veg. Plus, it’s French! We love the version sold at this intimate Tuckahoe classic—it’s got a buttery, crumbly crust and excellent, fresh-tasting fillings (and, PS, our hearts).