Living in NYC means you have endless options to eat – from Mexican street tacos to bodega bagels to Michelin-rated cuisine.
And we have every legendary TikTok trend and cheese pull.
But sometimes you just wanna duck into a small, welcoming, and warm place to grab some tasty carbs and catch up with friends.
That’s where Bread and Stone comes in.
An unexpected Italian eatery tucked into the Lower East Side (its neighbor is the Beetle House for reference!), here you’ll find cozy, romantic limited seating and a stocked bar.
We even had an accordion player singing Oasis in the front window.
This is the real New York.
They just opened in October 2023 and have a limited menu of pasta and pizza that allows them to make staples and be creative at the same time. They put some spins on classics, so we popped in to try them out for you.
Instead of your usual Ceasar Salad, they have a chopped Brussels Sprout appetizer (Cesare di Bruxelles) that is doused in dressing and has a hint of lemon and caramelized onion. It comes out with beautiful plating – like a Tuna Tartar with a crisp parmesan on top. An unexpected twist that played well together. Try it.
Next, we went with a pizza – their Margherita Classica. Now, this is NY so living up to a good pizza is hard work – but instead, they took a turn and made it their own. It comes out a bit sweet, with honey butter painted on the crust.
I like to stick to the classics so it wasn’t my fave but I give them credit for the creativity. Plus, I took it home for my son to eat cold the next day and he LOVED it. So my opinion – go try it. Let me know what you think.
PS – they also make this in a vegan option using a cashew ricotta. We didn’t get to try that but kudos for that! I’d come back and try it.
Then we tried their pasta.
I had the homemade bucatini (Bucatini al Pomodoro con Burrata) with fresh burrata on top. You can never go wrong with cheese and it was a generous size. The sauce was sweet and savory with garlic and shallots – a true staple dish that you can’t go wrong ordering.
My date Lydia opted for the Penne assolute alla vodka. Being that she’s been to Italy and has a taste for authentic Italian food, it didn’t live up to her standards and was a little heavy on the onion side, but overall, still a healthly portion of pasta to stick to your bones on a cold December evening. If you like Vodka sauce, I’d say go for it.
I was tempted to try the Ravioli di yucca – a butternut squash ravioli with pumpkin sage Bolognese but didn’t have the stomach room. But if I go back, that will be my top pick.
As for cocktails, I had to go with The Fiery Italian – who wouldn’t?
Fabrizia Blood Orange Liqueur, Citrus Vodka (I swapped in Mezcal cause that’s my thing and it was delish but they recommend NOT changing the recipe), Fresh Lemon Juice, and a Splash of Blood Orange Ginger Beer.
It was Goldilocks – not too strong, not to sweet, but just right for a conversational, sipping drink.
So if you’re craving some wintery carbs, pop in and check it out.
Bread and Stone
308 E. 6th Street, New York, NY 10003
We visited Bread and Stone in partnership for a review. All opinions are my own.
