Té Company in the West Village is that rare tearoom known as much for its excellent food as for its focused selection of meticulously sourced teas and the care with which they’re served. Credit for that goes to Frederico Ribeiro, a Portuguese-born former Per Se sous chef who eschewed predictable finger sandwiches and scones for a daily-changing menu of seasonal, Iberian-accented small plates, and whole-wheat sourdough bread better than what you could find at the city’s top bakeries.

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