Sadelle’s restaurant at 463 West Broadway near Houston, in a loft space in the heart of Soho, gets a lot of mixed reviews. A lot of the negative reviews are because of the inflated prices. If this is going to be a problem for you, be forewarned, it is expensive. Personally, I thought Sadelle’s was a knockout. Created by Major Food Group, comprised of Rich Torrisi, Jeff Zalaznick and Mario Carbone – who are also behind Carbone and ZiZi clam, Dirty French and Santina, the Soho bakery/cafe puts a spin on traditional Jewish appetizing.

The large room that seats 100 on a few levels, has high ceilings with skylights, making the room light and airy, and marble countertops, brass trims, and lots of exposed brick. They make deli hip. When you walk in you can see bagels on wooden spindles, smoked salmon being carved, and a takeout counter selling challah, sticky buns, danish, babka and cookies. It is not quite a deli as there is no pastrami or corn beef, and there is no deli counter. What there is, is some great fish choices like Scottish smoked salmon, sable, and sturgeon. They serve it on a dramatic three-tiered platter with all the fixings. There are eggs done any style, with some of the best buttery omelettes I have had. Of course, they offer a salami and egg dish reminiscent of my childhood. They serve matzo ball and mushroom and barley soup too. Their cheese blintzes are fried in butter and are out of this world. The French toast is supposed to be pretty special too.

Sadelle’s offers a stack of blueberry pancakes that are truly unforgettable. They reminded me more of a Dutch pancake. Our 5-year-old family gourmet gave them two thumbs up. We didn’t partake in the Russian caviar and vodka service but that is a great option. There are also several salad and sandwich choices as well. The centrepiece of the restaurant is a glassed-in bakery where you can witness the preparation of their hand rolled, boiled and baked bagels made fresh continually throughout the day, as well as their famous chocolate babka. Sadelle’s bakery and bagel program is the creation of master baker and co-owner Melissa Weller, formerly of Per Se and Roberta’s.

Sadelle’s is open for breakfast and lunch as well as dinner where the restaurant transforms from a bakery/ cafe, to a candlelight restaurant, where they have a raw bar and caviar service. Some people prefer dinner here but I can’t comment as I haven’t been.

This may be a Jewish inspired restaurant but you don’t have to be Jewish to enjoy it, as witnessed by the crowds lining up to get in on the weekend. Make sure you reserve well in advance as this is probably one of the hottest brunch tickets in New York right now. It has a trendy vibe, with a young handsome crowd and solid food offerings.

Highly recommended.

Happy Dining,
Shanea

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