By Teresa Politano
Your bread arrives with no presumption at Rezza. It's accompanied by a simple bowl of olive oil, adorned by just a smattering of sea salt.
But that bread is from Sullivan Street Bakery, a New York favorite with a cultlike following, a bakery that describes its bread with reverence, in the poetry of the sommelier (nutty and sour, with mature fermentation, irregular crumb structure). And that olive oil, rich and distinct, is the chef's favorite, a specialty import from a small family grove in Italy.
Source: http://www.nj.com
