Photo: Serious Eats NY
Last week, Birdbath bakery began using pretzel-croissant dough to make handheld pizzas ($5 to $7) with house-made tomato sauce and fresh mozzarella from Joe’s Dairy. And Serious Eats finds a reverse lunch-specialist-does-breakfast move at Maoz falafel. The Eggstreme is “a re-imagined shakshuka: tangy stewed tomatoes, peppers and onions atop two fried eggs, stuffed into a still-warm pita.”
Breakfast Sandwiches at Maoz: Love The Pitas, Hate The Name [Serious Eats]
