Category Archives: Dessert
Quality Quebecois in Queens
…Especially export was how the razor clams were diced thin, while the large scallops were left to size, cooking through the initially tougher razor clams while not over cooking the plump, delectable scallops…. [Full Post]
The British Are Cooking!
…I was at first so impressed with the idea that this burnished-brown suet pie crust could completely contain and hold up to its piping hot, meaty, and chunky contents that I almost prepared myself to order the lamb & rosemary pie right there on the spot. Good thing I didn’t, as this was well enough a filling and fantastic treat on its own…. [Full Post]
Colombia On Lex
…Everything in the shop was made from scratch, including the dough for their arepas, as well as the masa more typically (if less commonly here in the states) used as the “shell” for their empanadas, stuffed with aromatically seasoned stew beef/chicken, deep-fried to order, and served to me in mere minutes piping hot…. [Full Post]
Sweet-aly
…The food Parthenon that is Eataly, divined by restauranteurs and celebrity chefs Mario Batali and Joe Bastianich brings a spectacular culinary museum of Italian cuisine to the masses, who are literally and figuratively eating it up…. [Full post]
Take To The Hill
…Both versions of the fried chicken were excellent, moist and tender with and flavorful with hints of herbs. Both had great skin, one more crispy and one more crunchy, both helping keep the flavor of chicken inside each bite and both providing a fun texture balance. With my abated appetite, I haven’t been finishing much of the otherwise good food I’ve been eating as of late, but I heartily and completely grazed through each piece…. [Full post]
Tre Bene
…He first recommended the truffle egg toast appetizer off the pane-bruschetta menu section. The dish consists of two egg yolks baked on bread, and topped with fontina cheese and truffle oil. The offer the option of adding grated bottarga on top, and me being a new fan of it, decided it was worth the extra three bucks…. [Full post]
Sweet and Simple
…What did stand out—to me at least—was their options for savory toppings, including pretzels, tortilla chips, and, yes, wasabi pies! I decided to get a medium cup of the strawberry Fruizo (their other default flavors being banana and mango), and topped it with the wasabi peas, some pretzels, and some sliced almonds, which were a wonderful contrast flavor- and texture-wise to the robust sweetness of the strawberry in the icy, creamy-without-dairy, flavor Fruizo…. [Full post]
Hungary For Dessert
…The real sweetness would come, however, from the thicker-than-brulée shell topping of caramel (some off it seeping into the cake during baking), with its clean, deep sweetness and it’s “crackling” texture. Some leftover fresh raspberries from Monday’s breakfast that I tossed on top put the whole thing, well, over the top…. [Full post]
Like A Good Neighbor
…The side salad of arugula, fresh basil, cherry tomatoes and shaved parmesan was a perfect compliment to the dish, as was the wonderful glass of white wine, an Argentinian torrontés of bright, subtle citrus, apricot, and peach, with herbal hints, a nice “weight” (it doesn’t “coat” the inside of your mouth), and finishing clean enough that you can still enjoy the flavors of whatever you’re eating…. [Full post]
Good Company
…This pie was indeed special. Richly layered with earthy and aromatic flavors, boosted by a rich but not heavy bechamel, and finely served on a firm, crispy, pliable, charcoal-y crust. Katie and I did enjoy this pizza very much, neither one of us understanding, however, why someone would want to add jalapeños to it…. [Full post]
DMANBURGER
Phollow…!
Come eat with PHUDE-nyc around the web...!