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I enjoyed a highly civilized dinner at Ignacio Mattos and Thomas Carter’s exceptional new Upper East Side restaurant, Flora Bar, but the dishes I can’t get out of my head are the simple pastries served beginning at ten in the morning at Flora Coffee next door. In particular, the fat, savory scones edged on their bottoms with zucchini and crunchy bits of Gruyère, crumbly slices of quichelike “green pie” loaded with chopped kale and other market greens, and the buttery, mitten-size sticky buns, which the pastry chef Natasha Pickowicz infuses with a subversive touch of black cardamom. — Adam Platt

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