When the owners renovated this space, they uncovered a 100-year-old wood-burning oven. They relined it with volcanic brick and let it dictate the destiny of their restaurant. The bakery/restaurant has an eclectic menu featuring substantial sandwiches on homemade bread (from the oven, of course), small plates, a legendary bread pudding, and entrées that span the globe, from hummus to grilled catfish with chorizo, bacon-studded collards, and sweet potatoes. The basement dining room is dark and intimate; upstairs is a Parisian-style café.
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