Where can you find a chemical engineer and a would-be forensic psychologist collaborating on a tartine?
High Street on Hudson, the all-day restaurant in the West Village, where head baker and partner Melissa Weller and chef Mary Attea have teamed up to revamp the menu.

I met Chef Weller and Attea at GrowNYC Grains in the Union Square Greenmarket to pick up 25-pound sacks of einkorn, the world’s oldest known variety of wheat. Weller makes a dense bread with einkorn flour and whole grains that she slices thinly for the base of the tartine she and Attea collaborated on.
We also picked up a bunch of breakfast radishes from Eckerton Hill Farm in Berks County, PA and beautiful radish microgreens from Windfall Farms of Montgomery, NY.

Weller’s einkorn loaf is best the day after it is baked.
The untoasted slices are slathered with a thick layer of butter that Attea has infused with lemon. Chunky slices of pink radishes are topped with shaved breakfast radishes and microgreens. Another splash of lemon covers the dish before Attea cuts open a beautiful soft boiled egg and showers the whole thing in Bottarga, a luxurious cured mullet roe beloved by chefs. The radish tartine is a dish that truly reflects Weller and Attea’s new partnership.
High Street on Hudson is an all-day neighborhood restaurant and cafe founded around the love of bread. Our ovens and bakery are the center of our kitchen starting from the pastries in the morning, freshly baked breads for sandwiches and salads at lunch, to the bread to sop up your chicken at dinner. Our bread, all made from locally sourced grains, is baked fresh on-site daily. Located in NYC on the border of the West Village and the Meatpacking District, High Street is right off the High Line around the corner from the Whitney Museum of Art. Pick up a loaf or join us for a glass of wine and cheese.
HIGH STREET ON HUDSON
637 Hudson Street New York, NY 10014
(917)388-3944
info@highstreetonhudson.com








The Butcher’s Daughter serves everything except meat, being a plant-based restaurant revolving around vegetables, fruits and juices. Classics on the menu are the smashed avocado toast, coconut yogurt parfait and the spinach egg bowl. They even do healthier takes on our guilty pleasures, including homemade rice pancakes with almond milk batter, matcha green tea pancakes or an almond butter & jelly (instead of that all-American peanut butter jelly). Eating healthy really can be delicious and fun.





Burgers aren’t limited to lunch or dinner, and what better way to start Father’s day with a burger for brunch? Just so you know, the egg on top makes it perfectly acceptable to eat a burger as breakfast food. Virginia’s burger is served with cabot cheddar, a sweet onion marmalade, bacon and egg — and is most definitely worth getting out of bed for.
Other highlights include the Duck & Waffles, and the signature Tony Prime Burger with creamed spinach cheese. And at least there’s a serving of veggies on there (= balance).
No matter how much you eat, there’s always room for dessert — especially if they are made by Michelin-starred pastry chef Ashton Warren. The coconut cake is topped with coconut flakes, balancing the softness of the cake with a crunchy bite. The side of strawberries adds to the sweetness and rounds out the meal perfectly.
After dinner, The Anthony turns into a nightlife scene, making it the perfect spot to go with a group of friends.









