Three months after having my first cronut I felt like the food memory was fading so of course I went for another. This time I did a pre-order which maxed out my phone bill for the month (oops!) from excessive dialing but it was worth it not to wait in line again. This time around I got to try September’s fig and mascarpone cream.
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In New York I’ve had ice cream in the middle of winter and most recently, in the sticky humid summer. The latter I used as an excuse to consume the delicious custard excessively. Example thoughts in my head: Oh gosh it’s hot. Ice cream. I’m thirsty! Ice cream. I’m tired of walking. Ice cream. Yes I’ve had my share of ice cream in the city so I’ve put together a list of favorites. Enjoy my ice cream crawl.
I’ll admit, when eating on my travels I typically end up too full from pastries that actual meals seem unnecessary. With that, I make sure to have one proper sit-down meal so my trip diet comes out to be 80% butter and sugar, 20% everything else. In New York I selected The Modern at the Museum of Modern Art. The restaurant has two sides, The Bar for something casual and The Dining Room for a more upscale experience. I chose the Dining Room because I preferred the menu and the environment. The minimalistic, sleek, grey-purple tones made for a calm, zen-like experience and the view was incredible. The window side looked out onto the museum’s sculpture courtyard. Not a bite of food yet and I was already won over by the atmosphere alone. Whenever I travel I like to seek out local kitchen shops, antique shops and flea markets. Of course I always assume there will be a spot somewhere in the kitchen that will fit a tiny (wasn’t really that small) ceramic, dip-dyed pot made in India to keep…um salt? Why not. I can’t help it. I love kitchen things. Here are some of my favorite spots in New York City. Whisk I am in love with this shop near the Flatiron Building/Madison Square Park. So in love that I declared I’d live in the back room that’s dedicated to baking. Upon walking into the shop, this teal-colored nook against exposed brick caught my eye. All the white ceramics pop against the lovely blue. I’d say Whisk’s kitchen assortment is somewhere between Williams-Sonoma and Sur la Table. They have the core items and additional accessories, but not quite as extensive as in Sur la Table. After going through all the effort to taste the cronut I thought I’d try out another bakery’s interpretation of it for comparison. ChikaLicious came up with a Dough’Ssant which has a vanilla pastry cream filling and smears of raspberry and lemon glaze on top. SHARE:      |
Deliciously Noted is a food blog documenting my life in San Francisco - eating, baking, meeting artisans and chefs, and my getaways to New York and Paris. Enjoy and leave a comment or two!
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