- Blue Ribbon Bakery Market
14 Bedford St., nr. Downing St.; 212-647-0408
The Blue Ribbon restaurant group recently added granola to its burgeoning retail line of raw Mexican honeys and frozen chicken nuggets, and the recipe is an intra-empire collaboration between Blue Ribbon Bakery chef-partner Suzanne Allgair and Blue Ribbon Sushi manager Teresa Misagal. The crunchy snack combines old-fashioned oats and groats with chewy dried fruit (Turkish apricots, golden raisins, dried cherries), hearty chopped almonds and walnuts, and wholesome sunflower, sesame, and flaxseeds. It’s sweetened with maple syrup and honey and tastes great with the shop’s Argyle Cheese Farmer’s Greek yogurt, but even better on its own.
From the 2014 Best of New York issue of New York Magazine
So what exactly does “best” mean in a city with thousands of pizza joints, hundreds of celebrity masseuses, and museum-worthy concept shops on every corner? Well, in the case of this, our annual “Best of New York” roundup, there’s a heavy emphasis on what’s new or what has somehow remained virtually unheard of (until now, of course).