Restaurants
The restaurant descriptions that follow reflect the opinions of the editors of Rural Intelligence.
They are editorial content, not paid advertisements, and are organized by county.
Flatiron in Red Hook keeps locals coming back again and again. |
Bread Alone in Rhinebeck specializes in breakfasts and lunches on artisanal bread. |
Bangall Whaling Company is an archetypal neighborhood saloon. |
[See more Restaurants, Listed by County]
Bread Alone - Rhinebeck, New York
For over a decade, discerning carb lovers in search of artisan breads—French sourdough (levain), whole wheat sourdough (miche), baguettes, challah, peasant bread—have found their way to Bread Alone in Rhinebeck village. There they’ve also found pastries—croissants, danishes, muffins and scones ($2.75 - $3)—all baked fresh daily at the Bread Alone bakery across the river in Boiceville. (There’s a third branch in Woodstock.)
Founder Daniel Leader, a certified organic baker, co-owns this “European-style café” with his wife Sharon Burns-Leader. His latest book, Simply Great Breads, is geared toward home bakers.
Bread Alone gets the basics—coffee, eggs, soups, salads and sandwiches—right. Very right. For those in a whole-grain frame of mind, breakfast options include multi-grain house-made citrus oatmeal ($5.75), whole-grain granola ($4.25) and whole grain pancakes ($7.50). Egg-themed dishes ($4.95-$9) include Huevos Benedicto, two poached eggs with saffron hollandaise on a corn muffin ($9), a “Country Scramble” of three eggs, smoked ham, scallions and Old Chatham camembert ($9), and a continental-style omelet ($8.50) served with roasted potatoes and French sourdough toast. All eggs come from Feather Ridge Farm in nearby Elizaville (Columbia County).
Lunch salads ($4 - $6) are generous. The list of paninis, sandwiches and open-faced tartines ($8-$10) include such updated classics as smoked turkey club with applewood bacon, avocado, and greens, and roast beef and cheddar sandwich with horseradish crème fraiche, all between slices of artisanal organic breads. Especially memorable: a Portobello tartine with goat cheese and caramelized onions on grilled organic whole-wheat sourdough. —Kathryn Matthews
45 East Market Street, 845.876.3108
Bakery counter: Daily, 7 a.m. - 6 p.m.
Dining Room: Monday - Friday, 8 a.m. - 3 p.m.
Saturday, Sunday: 8 a.m. - 4 p.m.
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Posted by Marilyn Bethany on 05/08/11 at 02:13 PM • Permalink
