by Andrew Rosenberg, 01/28/2014
Four & Twenty Blackbirds. Photo: Phil Kline
Cafés & Bakeries
For a neighborhood heavy on turning raw materials into finished products, it's fitting that one of its stops for caffeinating on the go is named Crop to Cup. The company sustainably sources a variety of beans and roasts from Ugandan coffee farmers and provides a small café space at the front of its homespun office; mosey up to the counter, order a pour over or espresso, enjoy it on a high stool and feel good about yourself. If you're looking for baked goods to go with your joe, head to Runner & Stone, which excels at fresh pretzels, crusty miche and flaky chocolate-and-banana croissants, but also serves inventive sandwiches at lunch (say, broccoli fritters with harissa) and locally sourced meals at dinner. Of course, for sweets, it's hard to top Four & Twenty Blackbirds. Producers of a hit cookbook, sisters Emily and Melissa Elsen have got pie making down to a near science, turning out seasonal flavors like rhubarb (spring/summer) and brown butter pumpkin (fall/winter), more esoteric fillings (cranberry sage) and year-round faves like lemon chess and salted caramel apple. Linger over a slice and strong coffee, enjoying the reclaimed wood tables, tin walls and warm tearoom atmosphere.