For last night's dinner, I grabbed one of my favorite loaves of bread in the city. It's made in the beautiful oven at Roberta's, the Bushwick pizzeria that Sam Sifton called "one of the more extraordinary restaurants in the United States." I remember first seeing Roberta's loaves sold at a card table on North 6th St. in Williamsburg on an occasional weekend day with the baker humbly hawking her loaves to anyone who would try. Now you can regularly find their baguettes and "french sticks" (a shorter, stouter baguette) at Brooklyn Kitchen. They're dense, chewy, deep in flavor and hold a fine crisp crust.
I've always thought somone ought to put together a Best Bread list. If I were to start, I'd put my votes in for the Roberta's French Stick, and also:
The raisin walnut bread from Grandaisy Bakery
The pain de mie from Bakeri in Williamsburg
The pugliese loaf from Bien Cuit on Smith Street in Cobble Hill
All of these breads are beautiful themselves, but one of my favorite snacks is to top a slice with fresh ricotta, honey, sea salt and thyme. I got my first little tub of Narragansett Creamery fresh ricotta the other day, and if you've never tried it, you are missing out. Slice the bread, top with ricotta, sprinkle with salt and pepper, drizzle with honey and a few leaves of thyme.
Nota Bene (Good things found elsewhere):
+ CDR's new printshop is open!
+ The new Sigur Ros album, Inni, is out. Have you heard it? What do you think?
+ Entertaining conversation between David Lynch and Melena Ryzik at the NY Times about his new album, Crazy Clown Time. I've only listened once, and it's pretty dark. Regardless, the conversation is a good read.
+ 01 MAGAZINE interviews CONFETTISYSTEM
+ The Selby's video of Lucy Chadwick for Zara