There's more to this storefront patisserie than meets the eye. Exquisite cakes, tarts, and baked goods fill the pastry case. The lunch and dinner fare always includes a vegetarian option or two, such as penne tossed with wild mushrooms, baby spinach, and roasted red peppers. Calico is known for its roasted garlic soup garnished with crème fraiche that chef Tony Balassone, a Hudson Valley native, once served at the James Beard House. The chef also prepares a flavorful Marseillaise bouillabaisse, brimming with shellfish in lobster broth.
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