After an intense internal debate about what a noodle kugel should be—naked or cereal-topped? wide noodles or extra-wide noodles? souffléed or custardy? sweet or...savory?!—this is where we landed. Our kugel is a touch sweet and a touch eggy, landing somewhere between airy and pudding-like. Don’t tell your guests, but we like the corner pieces—where the noodles get crispy from the heat of the pan—best. Save those for yourself.
Sipping iced coffee and eating piadine, an Italian flatbread sandwich that’s stuffed with prosciutto cotto, speck, stracchino cheese, arugula, and radicchio, my favorite way to chill out on a Saturday afternoon. And it's all at Lella Alimentari in Brooklyn.