Big City Bread Cafe

09/23/2026

Duck Confit
Slow-cooked, tender & crispy, served over Red Mule polenta, with eggplant & finished with an apple gastrique

Available for dinner, Monday-Friday, 5PM-9PM

09/19/2026

Big City Bread Cafe is making some fantastic updates to our Dinner Service, starting Monday, September 21st!

We are rolling out a new Dinner Menu featuring a selection of signature French dishes, along with your favorite soups, salads, & sandwiches, plus some fabulous new ones, as well as an expansive À La Carte section with proteins, seasonal vegetables and sides.

Enjoy dinner under the elms or in the cafe with friends and family from 5:00PM to 9:00PM, Monday through Friday!

Read more about our New Dinner Service and Fall Cafe Hours here:
https://www.bigcitybreadcafe.com/news/2026/9/19/starting-september-21st-new-dinner-menu-new-hours

09/16/2026

We are hosting a private event this evening (Wed 9/16), so we will not be open for dinner service. Please join us on Thursday evening!

09/16/2026

09/09/2026

Join us in the evenings, Monday through Friday, 5PM - 8PM! Our dinner menu features rotating plate specials, seasonal sides, plus our classic sandwiches & salads, all served in a casual bistro service. Call ahead for plate specials!

09/09/2026

Special Duck Sausage Biscuit,
Over medium egg, House made Duck sausage, petite arugula, melted Swiss cheese.

08/14/2026

COME OUT ON FRIDAY, AUGUST 21st FROM 8AM-8PM to help Big City Bread Cafe help one of their own!

Support Fauna’s long road to recovery after a tragic car accident.
20% of Big City Bread Cafe’s sales on Friday, August 21st will go toward helping Fauna cover urgent medical care, including in-home therapy after her leg amputation.

To learn more, please visit our blog post, and we'll see you next Friday!

Help Big City Bread Cafe raise funds on August 21st to help our Fauna on her long road to recovery.

07/13/2026

Shrimp and grits!
Six butter seared shrimp, crispy bacon, our signature blend of gruyere, parmesan, cheddar, poached egg topped with scallions served over creamy Red Mule grits.