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★ The LegendThe dish the restaurant is most famous for.
◆ Fan FavoriteWhat regulars reorder every single visit without thinking twice.
● Chef's PickExplicitly endorsed by the chef or kitchen.
◇ Hidden GemWhat first-timers walk past. Often a side or starter regulars always order.
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Most visitors don't know this viennoiserie counter from Chip City founder Peter Phillips and pastry chef Arlander Brown hand-laminates dough with European butter on-site every single morning. The trip is justified by standard-setting French pastry technique paired with house-made syrups and completely seed-oil-free savory creations. Swing by before 10 AM while the cases are fully stocked and the butter lamination is still warm.
★ The Legend
Pistachio Lattice Croissant
Hand-laminated croissant dough cut into a precise geometric web, layered with house-made pistachio frangipane, tart raspberry jam, and white chocolate ganache. Split it open down the middle to catch the crimson raspberry layer running through the pale green pistachio center.
◆ Fan Favorite
Black Sesame Tahini Croissant
A twice-baked laminated croissant stuffed with rich house-whipped sesame frangipane and capped with a slab of dark black sesame brittle. Get it alongside a plain black espresso to balance the nutty, bittersweet paste.
● Chef's Pick
Devil's Food Bomb
Chef Arlander Brown encases a rich devil's food cake core inside woven chocolate croissant dough, filling the interior with vanilla bean Swiss buttercream. Eat it at room temperature rather than warmed so the buttercream core stays intact against the buttery shell.
◇ Hidden Gem
Cheddar Pretzel Twist
First-timers go straight for the sweet viennoiserie — regulars know the kitchen repurposes trimmed croissant scraps into savory pretzel knots baked with sharp cheddar. Ask for both house dips at the counter to alternate between smoky paprika yogurt and sharp Dijon aioli.
Insider Tip
If you are ordering a coffee to go with your pastry, ask for The Someday, a signature espresso drink cut with brown butter sauce made from scratch in-house and topped with smoked sea salt.