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This venue is closed.

Sigrid Benedetti has won a loyal local following with her Williamsburg café's homey vibe and excellent pastries, from jumbo cookies and fudgy brownies to dark-chocolate cupcakes with burnt-marshmallow frosting. She even bakes the brioche and focaccia she uses for hefty made-to-order sandwiches like Dijon egg salad.  And now she's expanded the café into a full-fledged (if minuscule) restaurant, with a rear dining room, a bar, and a garden. — Rob Patronite and Robin Raisfeld

Sat.—Sun., 11 a.m.—4 p.m.