Posted by Kathy YL Chan, August 28, 2008 at 6:00 PM
This American bakery on the Upper East Side might be best known for their deep and dark Brooklyn Blackout Cake, but the cheesecake, sold both by the slice and whole, is an unsung wonder. Though perhaps it is better that way; that way you don't have to worry about the bakery selling out before you arrive for a post-work, pre-dinner treat, or a nighttime snack. The cheesecake is done in the classic New York style—incredibly rich and velvety with a buttery graham cracker crust. The wedge is generous and tall with a perfectly golden top, sinking into a seemingly endless depth of sweet, cheesy goodness. How it manages it be so luscious on the tongue, yet settle with the lightest of weights in your stomach, is beyond me—but who am I to complain?
Two Little Red Hens
1652 2nd Avenue #1, New York NY 10028 (nr. 86th Street; map)
212-452-0476
twolittleredhens.com
Posted by Kathy YL Chan, July 7, 2008 at 6:00 PM
Delicate tea based nibbles and drinks with a Japanese flair are the staples at Tafu in Midtown. Chocolate-miso cakes, matcha lattes, mochi creams with sweet beans, and financiers all please the tongue, but if you are going to choose only one, dive for the nutty and just a tad sweet Genmaicha Cheesecake. $4.50 doesn't stretch too far for the long and narrow cheesecake sweet, infused with a blend of green tea and roasted brown rice... but shouldn't you be going for quality over quantity anyways?
Tafu
569 Lexington Avenue, New York NY 10022 (on 51st Street; map)
212-980-1310
tafuny.com
Posted by Ed Levine, September 27, 2007 at 9:00 AM
Free at last! Free at last! My New York Times pieces are finally free at last for me and everyone else in search of the delicious. Today I'm going to update my cheesecake story.
Although I remain resolute in my belief that New York is the best cheesecake town in the country, I am open to hearing about other cities and their cheesecakes. So, Serious Eaters, if you know of any commercially available cheesecake worth shouting about, we want to hear about it. Note: Junior's is not on my best cheesecake list. Don't get me wrong. I like Junior's cheesecake just fine, but there are others I like more.
Continue reading »
Posted by Ed Levine, May 10, 2007 at 11:59 AM
I had lunch at Pepolino the other day, and after a very good, very Italian meal I immediately asked myself why I don't eat there more often. Pepolino is the brain child of Patrizio Siddu and Enzo Perrone, two alumni of the famed Florence trattoria Cibreo. The main dining room is a sun-washed, simply decorated room, painted that golden yellow ubiquitous in Italian restaurants in America. Upstairs there is a 50 seat dining room that is good to know about for relatively inexpensive private parties.
Even though it was a gorgeous May day I had the hearty tomato and bread soup and a spinach sformato (savory flan) as starters. The feather-light veal and ricotta meatballs (polpettine) were served with slices of roast potato. Friends had the spaghettini with braised leeks and parmesan cheese and the pappardelle with fresh thyme and tomato. Both were sauced appropriately lightly.
For dessert, the city's best ricotta cheesecake: airy, lemony and just creamy enough. I called it out in my best cheesecake in the city story in the Times a few years ago, and it remains one of Gotham's great taste treats.
When you eat at Pepolino you get fresh, authentically Italian food, made with good ingredients and cooked with care. In short, Pepolino is just what you want in a casual but serious neighborhood Italian restaurant. I wish it was in my neighborhood.
Pepolino
Address: 281 West Broadway, New York, NY 10013 (b/n Lispenard and Canal; map)
Phone: 212-966-9983
Website: pepolino.com
Posted by Ed Levine, December 19, 2006 at 7:00 AM
Whether you’re a New York expatriate who’s been exiled to a software development job in Silicon Valley or just someone who discovered the delights of quintessential New York food on a trip to Gotham, we all love New York food. I don’t think it’s chauvinistic to say that there are some things that are better in New York.
That’s true for other parts of the country as well. Barbecue is better eaten in North Carolina or Texas or Kansas City. Frozen custard should be licked in Wisconsin or Saint Louis. Chili should be eaten in Cincinnati. But for things like pastrami, bagels, bialys, and cheesecake, you've got to go to the source. Or have someone from the source ship it to you, bring the mountain to Muhammad, so to speak. So without further ado, here’s the Serious Eats Guide to Quintessential New York Mail-Order Foods.
Continue reading »
