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THIS RESTAURANT IS CLOSED Food Bar Restaurant Review: This spot is a tasty combo of upscale market with grab-n-go or dine-in deli counters. Eats are high-end: the chef, Allan Schanbacher, has worked at Dean & DeLuca and with Eli Zabar. Breakfast is pretty straightforward, with organic eggs and omelets, granola, oatmeal, pastries and griddle sandwiches. But lunch and early dinner can be riveting, featuring ever-changing selections like chicken spätzle soup, antipasti plates, an overstuffed Cuban sandwich, and meatloaf. Salads are healthy but entrée-oriented, including a curried chicken with green papaya chutney and Moroccan-spiced carrot and currants. A separate dessert and coffee bar encourages lingering.