Sadelle's

Who knew SoHo was so hungry for Jewish appetizing specialties? New Yorkers on their way to work, and Europeans and Brazilians on their way to shop, flood this vast and lovely West Broadway bakery and bistro. Bagels are hand rolled and baked fresh all day, so toasting them isn't necessary unless you say the word. Master baker Melissa Weller, a Per Se veteran, is a co-owner along with Major Food Group (Carbone, Parm, Dirty French, Santina). She has worked hard to make rugelach, babka, danish and marble rye that elicit rapture, not griping. At breakfast are eggs galore—salami and eggs, omelets, salmon benedict. Lunch features matzo ball and mushroom barley soup, Waldorf and Cobb salads, tuna melts, patty melts and Roumanian steak with mushrooms and onions. It's best to hit on weekdays since it can be a madhouse on weekends.