As carb connoisseurs know by now, changes are afoot at High Street on Hudson, where baker Melissa Weller and chef Mary Attea have recently joined the team. The new radish tartine is one of their first collaborations: a sunny harbinger of spring, all blushing-pink crunch and runny golden yolk. For their open-faced-sandwich riff on the classic pairing of radish and butter, Attea makes a variably textured radish salad and salty lemon butter. These ingredients, plus a soft-boiled egg and flurry of shaved bottarga, are layered onto a foundation of einkorn bread, a seeded, ancient-grain loaf that’s among Weller’s savory and sweet contributions to High Street’s bakery repertoire.
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On the lunch menu at High Street on Hudson; $16; 637 Hudson St., at Horatio St.; 917-388-3944.
*This article appears in the April 1, 2019, issue of New York Magazine. Subscribe Now!