While not a restaurant, the small retail area at Jim Lahey's Sullivan Street Bakery in Hell's Kitchen sells sweets, flatbreads, and savory snacks that would be at home in any Roman panificio. Lahey's offerings are influenced by the time he spent working in Rome at Forno Campo de' Fiori and at bakeries in nearby Lariano, a village famed for its wood-fired sourdough. In addition to transporting his skills back to NYC, where he originally opened the brand as a Roman bakery on Sullivan Street in 1994, he has become an ambassador of sorts for how Central Italians eat bread and pizza, allowing light, digestible ingredients to enhance the final product—an approach embodied in simple items such as pizza bianca (a flatbread seasoned with olive oil and salt) and pizza rossa (a flatbread topped with tomato sauce). On the sweet side, the bomboloni are a classic Central Italian breakfast. Additional locations are open in Chelsea and SoHo.