Golda

An heir to the Pick a Bagel empire is expanding outside his doughy roots to open a “healthy-ish” Mediterranean all-day café named after his grandmother. Danny Nusbaum, who ran a similar concept with the now-shuttered Tilda All Day, has hired chef Ryan Whyte (Craftbar, Public) to serve house-made breakfast pastries and Levant lunch options like smoked-trout sandwiches, foie-gras–nutella toast and horseradish salmon gravlax among ’60s-inspired decor. In addition to the fare, Nusbaum crafted a multiroasting coffee program that brews Brooklyn and Portland beans.