It’s back! Madcap baker Christina Tosi’s Frankenpastry makes its return again this November. She packs the essential components of a messy Thanksgiving leftovers sandwich into a tidy croissant package. Morsels of slow-roasted turkey, rich gravy from the bird’s stock and bright cranberry sauce compose the filling. Flaky layers of savory dough, made with a thyme-and-celery-seed compound butter, hold it all together. Available at Momofuku Milk Bar, locations throughout the city (milkbarstore.com). Through Thanksgiving Day. $4.50.
RECOMMENDED: A full guide to Thanksgiving in NYC
High Street on Hudson
At some restaurants, bread is an afterthought—baskets of chalky, uninspired dinner rolls shuffled out with chilled, foil-wrapped butter. This is not that restaurant, and it’s certainly not that bread. At High Street on Hudson, the day-to-night West Village sibling to chef Eli Kulp and Ellen Yin’s lauded Philadelphia restaurant, High Street on Market, head baker Alex Bois’s astonishing loaves—potent New World ryes, hearty German-style vollkornbrot, anadama miche enriched with molasses—obliterate the idea of bread as mere mealtime filler. Here, it is the meal. In the morning, it takes the form of pillowy, amply poppy-seeded potato rolls that come slathered with plucky gherkin mayo and padded with thick slices of sweet Lancaster bologna, horseradish-zapped Amish cheddar and fried red onions in the fan-favorite Hickory Town sandwich ($12); or it’s the buttery biscuit, popping with black pepper and subdued with sage, that hugs a cloud-soft egg, malted sausage and melty aged cheddar in the kitchen’s gorgeous send-up of a breakfast sandwich ($13). Want those breads at their most unadulterated? A cart strategically set by the venue’s entrance with street-facing windows offers Bois’s beautiful loaves for retail sale, as well as pastry chef Sam Kincaid’s equally great baked goods, from moist coffee-almond date cake ($3.50) to Market’s beloved country-ham–draped, gravy-filled red-eye danish ($4.50). Those roaring bread ovens, visible in the open kitchen, alone make High Street a dayt