Aside from the cheery atmosphere, there's the gorgeous, fresh-from-the-oven wholesome food. Breads come in daily from a variety of Yelensky's favorite Manhattan bakeries: rye bread from Orwashers for example, ciabatta from Tom Cat, almond croissants from Ceci-Cela, chocolate croissants from Eli's, bagels from Brooklyn and more.
Soups are made daily from scratch; salads and dressings are made on the premises; and the cafe's diversified signature sandwiches can be panini-pressed. Among the top sellers: Bacon, egg and cheese on an artisanal croissant, which Yelensky said is a forever crowd-pleaser.
New for spring: A citrus kale salad, feta watermelon salad and a parmesan cranberry kale salad with house-made croutons.
The Stamford cafe, which opened in February 2011 and now has four locations, also does a big catering business. Yelensky, a North Stamford resident, draws on culinary traditions from all over the world -- she traveled a lot in the past while working 14 years with Marriott and Ritz-Carlton. Although she likes using exotic flavors, she's also all about using New England resources.
Her culinary skills are 100 percent self-taught… read more>
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