A Breton wonder found exclusively at Dominique Ansel Bakery in Soho.
Thursday, May 31, 2012
DKA AKA Dominique's Kouign Amann
Labels: food
Breton pastry,
DKA,
Dominique Ansel Bakery,
Kouign Amann,
Soho
Sunday, February 12, 2012
Sunday, October 30, 2011
Tuesday, October 11, 2011
Thursday, February 3, 2011
Gung Hay Fat Choy!
Hooray for the rabbits! To celebrate we feasted at Shanghai Cafe in Chinatown. Highlights include the crab and pork soup dumplings, whole steamed fish with ginger and scallions, shredded pork and preserved cabbage with dried bean curd and being denied dessert. I guess it wouldn't be Shanghai Cafe without waiting, customer-staff tension and dessert rejection. If, in a fantasy world, we were offered the option, we would've ordered the sweet red bean pancake and eight jewel sticky rice. Not even for the Lunar New Year... or especially not for the Lunar Year...
In the event that you cannot rest without having your sweets, keep walking south on Mott pass Canal Street and you will find Old Shanghai Deluxe. Not only do they have lazy susans, they will serve you both of these delightful desserts as you become mesmerized by Chinese television.
Shanghai Cafe
100 Mott Street
New York, NY 10013
(212) 966-3988
Old Shanghai Deluxe
50 Mott Street
New York, NY 10013
(212) 566-4884
In the event that you cannot rest without having your sweets, keep walking south on Mott pass Canal Street and you will find Old Shanghai Deluxe. Not only do they have lazy susans, they will serve you both of these delightful desserts as you become mesmerized by Chinese television.
Shanghai Cafe
100 Mott Street
New York, NY 10013
(212) 966-3988
Old Shanghai Deluxe
50 Mott Street
New York, NY 10013
(212) 566-4884
Labels: food
Chinatown NYC,
Chinese Lunar New Year,
Gung Hay Fat Choy,
Old Shanghai Deluxe,
Shanghai Cafe
Friday, January 14, 2011
Luv for Sachlav
It's as thick as the snow outside. They call it a drink, but it's more like a creamy warm custard to be eaten with a spoon. Popular Israeli coffee chain, Aroma Espressso Bar, brings us sachlav. Again, much like desserts from this region, it contains all my favorite ingredients: pistachios, coconut, rose water and cinnamon.
Aroma Espresso Bar:
Soho
145 Greene Street
New York, NY 10012
(212) 533-1094
UWS
161 West 72nd Street
New York, NY 10023
(212) 595-7700
Midtown
205 East 42nd Street
New York, NY 10017
(212) 557-1010
Labels: food
Aroma Espresso Bar,
Israeli dessert,
sachlav,
warm drink
Monday, January 10, 2011
Filipino Adobo x 2 in New York Times
It's taken New York a long time to recognize adobo and last week the Times decided to highlight it twice in the Food Section:
The Cheat: The Adobo Experiment, January 5, 2o11 and a recipe Chicken Adobo by Sam Sifton who consults the city's pioneering Filipino restaurateurs Romy Doratan and Amy Besa of Soho's once Cendrillion fame and today's Purple Yam of Brooklyn.
Better late, than never...
The Cheat: The Adobo Experiment, January 5, 2o11 and a recipe Chicken Adobo by Sam Sifton who consults the city's pioneering Filipino restaurateurs Romy Doratan and Amy Besa of Soho's once Cendrillion fame and today's Purple Yam of Brooklyn.
Better late, than never...
Labels: food
Adobo,
Amy Besa,
Cendrillion,
Filipino,
New York Times,
Purple Yam,
Romy Dorotan
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