Nuvrei, the much-lauded bakery that's been operating out of a subterranean space in the Pearl, has finally opened up a cafe of its own. Baker Marius Pop makes fantastic cookies, croissants, scones, and macaroons, but I'm looking forward to trying out his breakfast and lunch menus as well...maybe the a smoked-cheddar-and-salmon pretzel or the croque monsieur on brioche bread w/ Tails & Trotter's ham. Eater has the full lunch menu, which I've posted after the jump.

In other yeasty news, Grand Central has hired a new head baker, Sean Coyne...and dude has some serious pedigree:

Formerly the head baker at Per Se, Coyne developed a four-star bread program for Thomas Keller at Per Se, Bouchon Bakery and The French Laundry. He also worked as head baker at Sullivan Street Bakery and Balthazar Bakery.

Hot sandwiches:
- Brat sausage on mauricette bread with fresh tomato & French brie
- French three-cheese on Nuvrei bread with bucheron, fontina and ricotta
- Croque Monsieur on brioche bread with Tails & Trotter's ham
- Chicken breast from Nicky Farms on Nuvrei bread with Nueske's bacon
- Ham from T&T's on Nuvrei bread with brie

Cold sandwiches:
- Avocado shrimp on croissant with apricot creme fraiche
- Turkey on mauricette bread with romaine, tomato, and fontina
- Smoked salmon on mauricette bread with English cucumber, and hard-boiled egg
- Tuna salad on brioche bun with french green beans, hard-boiled egg, and radish
- PBJ on brioche with raspberry preserve

Salads:
- Paris combo with roasted turket, Yukon potatos, comte cheese
- Caesar with parmesan reggiano and tarragon-roasted chicken breast
- Shrimp endive with avocado chunks, celery basil vinaigrette, and big leaf butter lettuce
- Nicoise with Spanish tuna, French green beans, Yukon potato, and hard-boiled egg
- Proscuitto endive with butter lettuce and walnut sherry vinaigrette
- Salad vert with field greens, frisee, fresh dill, and shallot vinaigrette

404 NW 10th Ave. Open Monday-Friday, 6:30am-4pm; Saturday & Sunday, 7am-4pm.