Our roots are in midtown Manhattan, where Ricky Eisen opened her first eatery in 1979 on 56th Street and Lexington Avenue. With the mission of changing how people perceived what a meal could be in a corporate setting, she completely reinvented the marketplace by replacing stale food options with flavorful, wholesome and fresh seasonal meals.
For nearly four decades, Between The Bread has been providing New Yorkers with sumptuous locally-sourced food that is unmistakable in its quality and presentation.
See Between The Bread Through The Years
We constantly examine where our food comes from. This helps us get higher quality ingredients while also stimulating our local economy and further reducing our ecological footprint. We are also “healthing” up our drink and snack selection by adding more local farm-sourced snacks and completely natural beverages.
Separately, we have eliminated plastic bottles in our drink selection and now use compostable and biodegradable containers, straws, cutlery and cups that are picked up daily and sent for topsoil creation by our waste management services.
Learn More Here
For press inquiries, please contact Lynn Munroe, firstname.lastname@example.org.
Click below to view some of our most recent press and social mentions.
Between The Bread has two eatery locations in New York City, with our third opening in February, 2016.
Click below to find the location nearest you!
In addition to running our quality local eateries, Between the Bread provides full-service event planning and catering to many of New York's largest corporations. From 5,000 person galas to 15 person office lunches, the Between The Bread team does it all with a commitment to consistency, quality and taste.
With our many years of refined creative experience, let us take on your next event and show you the Between the Bread difference.
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