Delmonico’s Hospitality Group Opens Boogie Bakery & Bistro in Washington Heights, NYC

New all-day neighborhood bakery and bistro built around sourdough bread made by hand from flour, water, and salt, backed by a patented process that supports consistent quality, flavor, and freshness

NEW YORK--(BUSINESS WIRE)--Delmonico’s Hospitality Group (DHG), parent company of the historic Delmonico’s restaurant, today opened Boogie Bakery & Bistro, a new all-day bakery and bistro at 4015 Broadway in Washington Heights. The restaurant serves breakfast, lunch, and dinner six days a week, with sourdough baked fresh on site at the heart of the menu.

Boogie Bakery & Bistro marks the U.S. restaurant debut of Boogie Lab, a well-known European sourdough brand. The space is built for the people who live and work nearby: a place to pick up a warm loaf in the morning, grab a sandwich at lunch, or sit down for dinner and a drink.

Under the culinary direction of DHG’s Executive Chef Adam Plitt, the menu puts sourdough first, with fresh breads and focaccia, sandwiches, sourdough pasta, and other bakery and bistro dishes. Bread is baked by hand all day in the open kitchen, where guests can watch the team shape and bake each loaf from the counter.

“We built Boogie to be a neighborhood restaurant first,” said Dennis Turcinovic, owner and executive culinary partner, Delmonico’s Hospitality Group. “You walk in, you smell the bread, and you know it was made here today. Real sourdough has always come down to flour, water, salt, and time. Time has always been the hard part. It’s what makes good sourdough slow to make and costly to buy. Our process removes that barrier without cutting corners, so we can bake fresh all day and keep prices fair. But hospitality is not just about the food, it’s about people. Our job is to give this neighborhood a place they want to come back to, with good bread and a team that gets to know them.”

Every loaf starts with three things: flour, water, and salt. Boogie’s own patented fermentation method, developed in Europe, allows the team to make true sourdough in about three to four hours, with no commercial yeast or additives. The result is consistent: bread that tastes the same on a busy Saturday as it does on a quiet Tuesday, baked in small batches and always fresh off the rack.

The opening is part of Boogie’s wider growth in the U.S. The company has entered the wholesale market and plans to open a New Jersey production plant this fall to supply bread at scale. The Washington Heights restaurant will continue to bake its bread by hand, on site, every day.

Boogie Bakery & Bistro is located at 4015 Broadway, New York, NY 10032. The bakery is open daily from 6:45 a.m. to 7 p.m., while the bistro is open Monday through Saturday from 5 p.m. to 10 p.m. For more information, visit www.boogielabnyc.com.