Gjusta

If the early bird catches the worm, it would certainly catch Gjusta’s baklava croissant as well. A perfect puffer, a buttery taste which cannot compare, crushed pistachios and powder sugar which will stick to your fingers, as if they had been created to be licked once the croissant has disappeared in your stomach… These little wonders were imagined by Nicole Rucker (also seen at Cofax) and disappear as fast as snow under the Venice Beach sun. Good for you, early bird! If you happen to be a late riser, the consolation prizes are not bad either. Take the raspberry rhubarb galette for example, which has big chunks of fruits covered in brown sugar grains. The whipped burrata needs to be devoured from the jar, with the homemade bread – and this bread needs no introduction, you already know that the best chefs in the city get theirs over there. The falafel sandwich is worthy of the Rue des Rosiers, while the pastrami rivals that of Russ & Daughters. If the small rickety tables on the patio intimidate you, Gjusta also excels on take-away, Lower East Side deli style: traditional cheese, cured fish and meat which could almost convert the most orthodox vegans… Everything at Gjusta is incredibly good, the most difficult task is to choose. And to wait in line.