Roasted coins of yellow squash, a cool white bean puree and a few bitter fronds of dandelion greens for herbaceous notes form the filling of this sammie. The outside? Two rounds of the bakery’s tangy, chewy, slow-fermented rye. Chef Zachary Golper’s black-and-white bread has a pillowy middle, surprising sourness, a just-there scattering of sunflower seeds and a crispy rim of crust. It’s a rustic sandwich that you can easily envision eating in a sunny meadow in Southern France, or at a picnic table in nearby Brooklyn Bridge Park. 120 Smith St between Dean and Pacific Sts, Cobble Hill, Brooklyn (718-852-0200) • 35 Christopher St between Waverly Pl and W 4th St (646-590-3341) • biencuit.com. $8.
Seasonal flavors are popping up on menus around the city. We've picked five of the best end-of-summer treats, including frozen desserts, summer drinks and dishes at Italian restaurants, to try before fall cruelly snatches them away.
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