Whether you made an official resolution or not, January is a fresh start to make the extra effort to eat healthy. Fortunately, at Moss Cafe in Riverdale, every month is January on their menu.
The organic, farm-to-table kosher cafe and expresso bar has been open less than a year but it already has a loyal base of customers. Funded from a very successful Kickstarter campaign, Emily Weisberg set out to open a quaint neighborhood coffee shop where people could get excellent expresso. Since June 1st of last year, Moss Cafe has grown into much more.
The limited food offerings turned into full breakfast, lunch, brunch and dinner menus at the hands of seasoned executive chef Mike McCabe, who updates them regularly. Mike moved uptown after working on Manhattan and Brooklyn’s trendy, but now-saturated, food scenes.
One of the most popular items to order is the savory bowl—a healthy, but filling, mix of rye berries, spinach, roasted delicata squash, feta and a fried egg. This food bowl was as fun to eat as it was to photograph. If you want to eat your eggs in a more traditional recipe, the fried egg toast will give you that familiar comfort while simultaneously raising the bar on the breakfast food. The surprise ingredient of mixed cabbage kraut in the sandwich gives it an awesome kick.
Pastries were a must so Moss also brought on former Williamsburg’s Marlow & Sons pastry chef Liza Price. The spelt olive oil, rosemary and dark chocolate slices were sold out by the time I made my way to the counter after lunch, but the dark chocolate, rye and pistachio cookie with sea salt eased the disappointment and satisfied my sweet tooth. The caramelized shallots and thyme scones are also on my list to try next time.
And while wine and beer is available any time of day, you’ll especially enjoy a drink at night when the cafe transforms. Transformation is a signature part of the identity at this eatery, where recycled materials become decor, neighbors become part of the staff, and fresh ingredients become a healthy lifestyle choice.