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Washington Heights will get a dough-fueled glow-up next year, courtesy of the crew behind one of the city’s most storied dining rooms. Delmonico’s Hospitality Group—yes, the steakhouse—is opening Boogie Lab, a bakery-bistro-bar hybrid landing on Broadway in the spring of 2026. Think all-day pastries, wood-fired pizza pies and ample sourdough swagger.
Boogie Labs will be the first U.S. restaurant for European brand Boogie Bakery, whose breads have a cult following abroad. Here, the team is blending a cozy neighborhood bakery feel with a buzzy all-day hangout. Doors are expected to be open from early morning to early evening, meaning you can grab a cappuccino and a still-warm pastry on your way to the A train, have empanadas or a salad for lunch, and then circle back again for pizza, pasta or cocktails.
A rep for the group says that menu development is still underway, but diners should expect seasonal cooking and “better-for-you” ingredients threaded throughout. The bakery’s signature sourdough is made using a patented four-day fermentation process; it anchors the program, showing up in breads, pastries, empanadas and whatever else the team decides to slip it into. The Washington Heights location isn’t incidental, either: the menu will take cues from the neighborhood’s diverse culinary heritage, folding in local flavors and inspiration rather than parachuting in with a one-size-fits-all approach.
If you can’t wait until opening day, check this out: Boogie Bakery’s 100% sourdough panettone is available for online purchase. The $69 loaves come in four holiday-ready flavors (chocolate, candied fruit, pistachio and lemon and mandarin and white chocolate) with tiramisu and apple pie coming next month. Each undergoes a lengthy fermentation process to impart flavor and extend its shelf life. It’s a bit of a splurge, but way cheaper than a flight to Milan.
Boogie Lab arrives with a community-minded ethos, hiring locally, making neighborhood partnerships and emphasizing a zero-waste “Double Bread” program that turns brewery grains into new loaves while giving away fresh ones to local organizations for each one sold. The space is also being built to host gatherings and events.
Spring can’t come soon enough—and neither can the smell of fresh sourdough wafting through the Heights.