Grab a round metal tray and a pair of tongs and start loading up: There are at least two dozen varieties of Mexican sweet bread, flaky pineapple and cherry turnovers, and oversize cookies, which go for about 75¢ apiece. They’re made just a few feet away in the kitchen, where you can see the bakers […]
At the most Italian-influenced of the restaurants she shares with husband Josh Loeb, Zoe Nathan tops artisan bread-like pizzas with pork-belly sausage or an abundance of wild mushrooms. Honey-date butter drips off chunks of vanilla-painted butternut squash.
The grandmotherly charm of Mishi’s Strudel Bakery and Café in San Pedro draws you in, but the polished eastern European cooking and the Hungarian-style pastries make this more than an old-world novelty.