Delmonico's Hospitality Group opened Boogie Bakery & Bistro today at 4015 Broadway in Washington Heights, marking the U.S. restaurant debut of Boogie Lab, a European sourdough brand whose patented fermentation method compresses true sourdough production — no commercial yeast, no additives — into roughly three to four hours.

For a category where time is the dominant cost driver, that number matters. Traditional sourdough fermentation can stretch across the better part of a day or more, tying up labor, oven capacity and production schedules. Boogie's process, developed in Europe, lets the kitchen bake by hand in small batches all day — which is exactly what the Washington Heights unit plans to do.

Dennis Turcinovic, owner and executive culinary partner at DHG, the parent company of the historic Delmonico's, framed the economics plainly: "Time has always been the hard part. It's what makes good sourdough slow to make and costly to buy. Our process removes that barrier without cutting corners, so we can bake fresh all day and keep prices fair."

Turcinovic also anchored the concept in repeat business rather than destination dining. "We built Boogie to be a neighborhood restaurant first," he said. "Our job is to give this neighborhood a place they want to come back to, with good bread and a team that gets to know them."

What's on the menu, and when?

Adam Plitt, DHG's executive chef, runs the culinary program. The menu puts sourdough at the center of menu engineering rather than treating bread as a side note: fresh loaves and focaccia, sandwiches, sourdough pasta and other bistro dishes radiate from a single core ingredient. Bread is baked in an open kitchen, where guests at the counter can watch the team shape and bake each loaf — a production format that doubles as marketing at zero incremental cost.

Service splits into two dayparts with distinct economics:

• Bakery: daily, 6:45 a.m. to 7 p.m. — morning loaf pickup, lunch sandwiches
• Bistro: Monday through Saturday, 5 p.m. to 10 p.m. — dinner and drinks

That's an all-day model spanning breakfast, lunch and dinner six days a week, built to capture foot traffic from residents and workers rather than a single peak seating.

Is this one unit, or the start of something bigger?

It's both. The restaurant is the retail flagship of a broader U.S. expansion. Boogie has already entered the wholesale market, and a New Jersey production plant is planned for this fall to supply bread at scale. The Washington Heights location will keep baking by hand, on site, every day — meaning the company is running two parallel tracks: high-margin, experience-led retail baking in Manhattan, and centralized production for wholesale volume across the river.

What does this change for operators watching from the sidelines? It's a live test of whether fermentation technology — three ingredients, flour, water and salt, plus a patented process — can make all-day fresh bread pencil out at neighborhood price points, where labor-heavy artisan production usually can't.

If the New Jersey plant comes online this fall as planned, Boogie will have both a story to sell at the counter and a supply chain to sell through it.