Immense, irresistible cookies (chocolate chip!) are the specialty of Levain, which also is a source for from-scratch bread loaves, muffins, sticky buns, and fruit tarts. No on-premises dining.
In the glass case of this restaurant and take-out store on New York’s West Side, you will find lean, silky sturgeon, salty cured salmon (known as lox), not-so-salty cured salmon (novie), snow-white whitefish, and luscious sable. At the tables in the dining room adjacent to the takeout counter, all these fish are available on platters, with bagels and/or bialys, cream cheese, onions, tomatoes, and olives.
Many northern New Jerseyans look to the B & W Bakery to satisfy their crumb cake cravings. While some Jersey cakes use a pound cake-like base, B & W’s “heavy crumb cake” is built upon a lightly sweet yeasted pastry, like a Danish. The waist-deep pile of large crumbs, some crunchy and others soft, that sits atop the cake are not cloyingly sweet, though plenty sweet enough. This is a crumb cake that just cries out for a pot of coffee and a lazy morning.
Star of the diverse, modern, three-meal-a-day menu is pork, especially wonderful as Porkchop Deluxxe and as Pork Belly Hash.