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Cookshop Coffee Bar

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Two years ago, when I was visiting DC to check out the food scene, I kept hearing from all the chefs I spoke to about this fabulously talent, Amanda Cook. So it was with some dismay that I learned the James Beard-nominated pastry chef was leaving Citizen, and I wouldn’t be able to taste with her. There was talk of her opening a bakery, but I didn’t hear anything about it for a while, and so it slipped onto my back burner. Fast forward two years and she is presiding over the pastry program at New York’s Cookshop (try anything sundae or pie-related and you won’t be sorry). A couple of weeks ago, she added a beautiful coffee bar to the restaurant, that’s open in the mornings every weekday (they serve a pretty hard core brunch, so not to worry, if you show up at the weekend, you won’t go away hungry). Locals and commuters caught on, and have started trickling in for their morning joe only to find beautiful glass-domed platters of housemade muffins, croissants, cookies and more covering what moonlights as the bar. More and more have been sticking around for their caffeine-plus-pastry fix at the bar. If you’re the health-conscious type, there’s even housemade cherry granola and fruit. I went to check it out for myself, and fell in love with the fig oatmeal cookies, which dress up a Fig Newton flavor profile prettily. And the Jalapeno Cheddar Corn muffins were a far cry from your standard overly-sweet-and-gritty corn muffin, fragrant with fresh chilies and nicely balanced with a touch of salt.  Cookshop Coffee Bar, 156 Tenth Avenue at 20th Street, (212) 924-4440, http://cookshopny.com, Coffee Bar open Mon-Fri 7:30-11:00 am.

 

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About francoiseeats

I'm currently working as a freelance travel and food writer, and photographer. I spent two years at StarChefs.com, the culinary on-line magazine for the industry insider. My articles have been published in New York, NY and Richmond, VA. After graduating from Columbia University and recovering from the tragedy of not being able to read Camus books for a living, I attended The Culinary Institute of America, where my scone consumption rose drastically. Fluent in French and Italian, I've worked in some of New York's top restaurants and covered food-related stories in a number of publications, from The Richmond Times-Dispatch to Time Out New York.

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