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Bread & Tulips

We can think of lotsa gangbuster team-ups. Batman and Robin. Regis and Kelly. Peanut butter and jelly. Bread and tulips? Not one of them. But hey, we'll give this Flatiron-ish newcomer a chance, only because we like bread and we like tulips, although not necessarily mashed into the same dish. (The name is meant to evoke something basic and cozy.) Picholine and Le Cirque vet Benjamin Lambert is behind the Italian-leaning menu, which is built on a locally sourced ethos and cooked in a fancy, one-of-a-kind Italian brick oven. Take a look at those pizzas, will you? Lardo with egg, radish and ricotta; Hen of the Woods with pickled ramps. Prefer composed plates? Our money's on the rabbit porchetta, grilled octopus with jalapeno and mint, and the sea bass with cranberry beans. Opt for the full fancy-schmancy treatment and ask to be seated at the 10-seat chef's table, located in a sorta-private room right off the kitchen.
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Listings details

365 Park Ave S, 10010
(212) 532-9100
$12.01 - $18
Mon-Sat: 4:30pm-11:30pm

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