The best non-pizza pizza
Stopped at the uptown branch of the Sullivan Street Bakery on 47th Street in Manhattan, late the other night, and feasted on wonderful breads.
This is the potato bread, which is thin-crusted and delicate. Potatoes are smothered in onions and garlic and the whole thing is slightly moist, yet oven-browned.

Here’s a link for the recipe, which I will try.
Not surprisingly, NYC food maven Arthur Schwartz says that the owner of Peasant, one of my favorite New York restaurants, handwheels a truck over to Sullivan Street Bakery (downtown branch) to get their fresh bread.