At City Bakery Alums’ 606 R & D, You Can Wash Down a Robot Doughnut With Kombucha on Tap
Little neck clams, tomato-orange broth.

Equipped with a rotisserie and a Kickstarter-funded doughnut-making robot (yes, really!), City Bakery alums Ilene Rosen and Sara Dima are almost ready to unveil their Prospect Heights canteen and mini-mart, 606 R&D;, named for its address and owners’ initials. Dinner service begins next weekend, Wednesday through Sunday to start, and weekend brunch will feature dishes like “Grandma Lucy’s puffy pancake” and a Hartmann’s hot dog with fresh kraut and Polish mustard. Evening options include chicken egg drop soup with butternut squash, dandelion, and mustard greens, and braised lamb shank with prunes and black garlic, plus vegetable sides that reflect Rosen’s haute-salad-bar roots.

The rotisserie will be 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.” Here’s a look inside.

606 R & D, 606 Vanderbilt Ave., nr. St. Marks Ave., Prospect Heights; 718-230-0125

Earlier: Time to Make the Doughnuts: 606 R&D; Needs Your Help
Brooklyn Bound [NYM]

At City Bakery Alums’ 606 R & D, You Can Wash Down a Robot Doughnut With