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Between The Bread

  • Restaurants
  • Chelsea
  1. Guillaume Gaudet
    Guillaume Gaudet
  2. Francesco Tonelli
    Francesco TonelliBurrata served with mango, tomato and basil on a ceramic plate with a blue wooden surface for Between The Bread.
  3. Guillaume Gaudet
    Guillaume Gaudet
  4. Francesco Tonelli
    Francesco TonelliA plate of pan fried branzino fish garnished with sliced tomatoes, chopped vegetables ans a sauce created by Between the Bread Catering.
  5. Francesco Tonelli
    Francesco Tonelli
  6. Francesco Tonelli
    Francesco TonelliCurried tacos with tomato and salsa served on a sliced lime ontop of a piece of slate with frozen pisco sour mini drinks on a wooden background for Between The Bread.
  7. Francesco Tonelli
    Francesco TonelliMiniature taco cups filled with lump crab meat, scallions, diced tomatoes and jalepenos on top of a plate of sea salt created by Between the Bread Catering.
  8. Jason Weston
    Jason Weston
  9. Francesco Tonelli
    Francesco TonelliTuna tartar with fresh wasabi root on a radish chip on a wooden background for Between The Bread
  10. Francesco Tonelli
    Francesco TonelliA hor d'oeuvre platter of seared ahi tuna with green sesame seeds on white bean pure and a tortilla chip placed on a bed of thyme created by Between the Bread Catering.
  11. Guillaume Gaudet
    Guillaume Gaudet

Time Out says

Between the Bread started as owner Ricky Eisen’s corporate catering company, and eventually expanded into three Manhattan eateries serving breakfast, lunch and dinner, if you’re hungry early enough. The menu changes seasonally, as the company focuses on locally sourced and exceptionally fresh ingredients. On a recent visit, it included breakfast options like overnight oats with cinnamon, walnuts, chia seeds and berries ($7.50) and an asparagus-mushroom frittata ($5.75). For lunch or dinner, you’ll have to choose between sandwiches like the Chrysler with grilled chicken, caramelized onions, avocado and bacon ($9.75), salads like the Chelsea with grilled salmon, fennel, frisee and watercress ($12.50) and “seasonal plates” composed of your choice of protein and two sides ($11.50–$13.25). Still hungry? Snag one of their whoopie pies ($1.50 for a small, $3 for a large) or butterscotch blondies ($1.75 for a small, $3.50 for a large) for dessert.


609 W 27th St
New York
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