Welcome to the newest addition to Rockefeller Center, The Tipsy Baker. This unique bistro-style bakery caters to all your cravings, from their heavenly baked goods in the morning to their exquisite Mediterranean-style dinner and cocktails at night.

The Tipsy Baker: Where Baking Meets Craft Cocktails in New York City

The founders created a space where the baker’s counter and the bar are in perfect harmony, offering a warm and welcoming environment for every aspect of your day. “Elegantly tucked away, you walk through the doors to suddenly discover a space filled with life,” Pain d’Avignon Co-Founder Uliks Fehmiu told us. “Intimate, yet bustling. Decadent yet refined. On one side, there is an inviting coffee counter and a display of freshly baked pastries. On the other side, there is a small elegant dining room and an Art Deco bar that holds your attention as the centerpiece. And in-between: a window, which provides a peak into the lively theatrical kitchen. The design is in the details. Shelves stacked with bread, books, and wine. The brass and stone bar, rattan benches, and delicately curtain-lined windows all add to the transformative ambiance.”

With innovative shared plates and refined dishes, the cuisine draws inspiration from French, Middle Eastern, and Mediterranean influences. “We’re particularly excited about the new savory tartines exclusive to the Tipsy Bakery,” Fehmiu said of the menu. “We’re loving the Stracciatella & Roasted Mushroom tartine, as well as the classic Heirloom Tomato tartine. The Mortadella, Pistachio, Mustard & Ricotta sandwich is a favorite as well, perfectly balancing the rich and savory cold cuts with the bright acidity and crunch from the mustard and pistachio.”

“Our menu is constantly shifting, as we love to experiment and adapt to the changing seasons,” Fehmiu told us. “Currently, some of the dishes we’re featuring include a crispy pork belly braised in red wine with piquillo peppers and fennel, a classic Spanish tortilla topped with creme fraiche and chives, and a Persian aubergine spread with walnuts, yogurt, and shallots. Sometimes, we pair dishes like the grilled octopus with herb labna and chickpea crunch or amadai fish with braised runners beans and preserved tomato broth, while other times, we keep the classics as they are, such as the turkey schnitzel with baby argualt, pickled pearl onions and beurre blanc and the steak tartare, plated with a gem lettuce and pomme frites.”

The carefully crafted beverage program features a selection of organic, sustainable, and biodynamic wines, as well as locally brewed specialty beers. “We built a beverage program that perfectly pairs with the dishes on our lunch and dinner menus,” Fehmiu explained. “Our menu breaks the barrier between classic techniques and contemporary flavors to create something exciting for our guests. Our entire wine selection consists of organic, natural and biodynamic options, allowing us to showcase how these wines can have just as much complexity—and complement a meal just as well—as more traditional pours. And the local breweries we’re partnered with, such as Threes Brewing, Grimm Artisanal Ales and Suarez Family Brewing, share our values of careful attention to craft and product while also introducing New Yorkers to the great ales being made close to home.”

Come indulge in the ultimate Tipsy experience at Rockefeller Center’s Under 30 collection of restaurants and shops. “We have fresh pastries, tartines, and salads all ready to go the moment you walk in the door. Every morning, everything is baked and prepared on location,” Fehmiu said of the experience. “The coffee is ground right in front of you as the croissants come out of the oven. Whether you want to grab a breakfast sandwich on the go or sit and have a slice of warm quiche, the Tipsy Baker caters to any way you want to start your morning. And now, with a full kitchen and bar, we are able to expand our dining experience into the evening. Enjoy a cocktail or a glass of wine as you snack over shared plates while looking over the menu, debating whether to order the octopus or the sirloin and ultimately deciding on both.”