A dazzle of pastries greets you at the entrance to Boca Argentine Bakery and Pizzeria: pastelitos, bite-size chipa cheese breads, coconut coquitos, and dainty churros piped with dulce de leche. Beyond these await the medialunas, the pastry that willed this cafe full of plants and swelling violin music into existence.
When pizza stalwart Pagliacci left this space on Broadway, the landlord asked Marco Casas-Beaux, owner of Boca Restobar and Grill just three doors down the block—what would you do with this space? His response was spontaneous, and it involved breakfast.
“The medialuna is what I was missing” from childhood, says Casas-Beaux, in full raconteur mode. “In Argentina, we
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