Croissants at Boogie Bakery & Bistro.
Washington Heights has a new place to buy a loaf of sourdough in the morning and return for dinner that night.
Boogie Bakery & Bistro opened October 15 at 4015 Broadway, bringing an all-day bakery and restaurant to the former Coogan’s space at West 169th Street. The project comes from Delmonico’s Hospitality Group, the company behind the historic Financial District steakhouse, and marks the first U.S. restaurant for the European sourdough brand Boogie Lab.
Bread is the central attraction. Bakers work in an open kitchen, preparing sourdough loaves throughout the day. The menu, overseen by executive chef Adam Plitt, also includes focaccia, sandwiches and sourdough pasta, according to the hospitality group.
Boogie Lab says its fermentation process produces sourdough in three to four hours without commercial yeast or additives. The company plans to expand its wholesale bread business with a production plant in New Jersey, while continuing to bake by hand at the Washington Heights restaurant.
For longtime neighborhood residents, the address carries a history of its own. Coogan’s was a fixture at Broadway and 169th Street, making the bakery’s arrival another chapter for a prominent Washington Heights corner.
The bakery is open daily from 6:45 a.m. to 7 p.m. The bistro serves dinner Monday through Saturday from 5 p.m. to 10 p.m.
“We built Boogie to be a neighborhood restaurant first,” Dennis Turcinovic, owner and executive culinary partner of Delmonico’s Hospitality Group, said in the opening announcement. “Our job is to give this neighborhood a place they want to come back to, with good bread and a team that gets to know them.”
