French import Maison Kayser has enhanced the City's bakery options in a major way. Upper East Siders line up every day for the baguettes and rustic pastries. Pay a visit after the Whitney, The Frick or The Metropolitan Museum of Art (it's walkable from each) and you'll see why. Fortunately, owner Eric Kayser is the entrepreneurial sort who keeps expanding, so he may be where you are by the time you read this. In addition to a chain in Paris, he has branches in Japan, Singapore, Russia, Ukraine, Greece, Morocco and even Senegal. Through painstaking labor, the quality of the rich and complex bread is maintained, using only natural sourdough leavening and slow fermentation. The adjoining, waiter-service café has all manner of French salads, soup, pâté and tartines.
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