Profile

Equipped with a rotisserie and a Kickstarter-funded doughnut-making robot (yes, really!), City Bakery alums Ilene Rosen and Sara Dima's 606 R&D, named for its address and owners’ initials, serves dishes like “Grandma Lucy’s puffy pancake,” and a Hartmann’s hot dog with fresh kraut and Polish mustard at brunch; and chicken egg drop soup with butternut squash, dandelion, and mustard greens, braised lamb shank with prunes and black garlic, plus vegetable sides that reflect Rosen’s haute-salad-bar roots for dinner.

The rotisserie is employed not only for chicken, served by the half or whole, but also for drippings-basted cauliflower and “rotisserie toast” topped with Benton’s bacon. Grandaisy bread and Saxelby cheese are among the gourmet groceries sold up front, where the full bar dispenses kombucha on tap and reconceived classic cocktails, like the parsnip-syrup-sweetened “Odd Fashioned.”
— Rob Patronite and Robin Raisfeld

‪The Underground Gourmet’s 2012 Cheap List‬

Related Stories

Best of New York Awards

• Doing the Earl Proud (2012)