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The name nods to the two stones used to grind grain, and the flour-sack-shaped concrete blocks lining the walls suggest nobody here is being subtle about the theme. This Brooklyn bakery-restaurant splits its menu between sandwiches and salads, with the bread doing most of the talking. A Per Se alum runs the bakery side, which shows. Save room for dessert, then buy something extra for the walk home.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Tuna melt
“The tuna melt, made with tuna confit, tomato olive relish, mayo, arugula, and fontina cheese on a semolina roll, is an elegant update.”
Michelin Guide
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