High Street on Market

If there is such a thing as a superstar baker, Alex Bois is it. His artisanal breads, like anadama miche—not to mention perfectly flaky croissants—are the foundation upon which chef Eli Kulp builds edgy, award-winning menus for High Street on Market. Think beet-cured salmon with cream cheese and fried capers on a perfectly chewy pretzel roll, or go for broke with the Hickory Town breakfast sammie, which stacks Lancaster bologna, horseradish-spiked Amish cheddar and farm egg on a homemade kaiser roll.