Does Philadelphia food ring a bell?

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Termini Bros. Bakery

You’re probably not alone thinking that Philadelphia and food have about as much in common as a rattlesnake and a baby. And if you asked anyone to name a famous dish that hails from the site of the declaration of Independence, you’ll probably hear about Goldenberg’s Peanut Chews – famously used as a World War I ration, or more likely the Philly Cheesesteak.

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Legend has it that South Philadelphia street food vendor Pat Olivieri got bored with selling hot dogs from his Italian market stall in the 1930’s, and started serving sliced beefsteak a and grilled onions with melted cheese in a soft roll instead. Instant success. And Pat’s is still around today, dolling out those ever-popular, clumsy, drippy, chewy, salty soberizers right around the clock, but more about them later.

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Pat’s Philly Cheesesteak

It wasn’t until the late 1800’s that the resident Irish made way for the influx of Italian immigrants clutching their culture, Catholicism and cooking skills. So, to really understand the largest chunk of Philadelphia’s longest surviving food influences, you really have to venture into the root neighborhood where it all began – Soufilly (South Philly). The local tribe has a uniquely extraordinary way of pronouncing things, like galamad (calamari), managad (manicotti) or prozhood (prosciutto), so I will throw in a few phonetics here and there for an extra helping of authenticity.

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Daily specials – Mr. Joe’s Cafe

Right in the midst of a sunny street of typical row houses – boasting highly competitive window decorations that include bent candles, ornate vases, faded plastic flowers, vintage tinsel, motionless cats, photographic dishware or gaudy crucifixes – is a lunch-only, mom and pop shop called Mr. Joe’s Cafe. The laminated menu might read like everyone else’s, but the daily special show-stoppers are worth swimming across the Delaware river for.

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Scripelle Soup – Mr. Joe’s Cafe

Hailing from the town of Teramo, Scrippelle soup is a clear and delicious hen’s broth with parmesan-filled, wafer-thin crepes rolled into short cigars, which release delightful little bubbles as you munch your way through them.

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Braciole with Gnocchi – Mr. Joe’s Cafe

While the house-made gnocchi are a mandatory staple, you are empowered and encouraged to swap and change pastas, sauces and meats to your heart’s content. I added them to a dish of Bra-zhôl (Baciole), which arrives with an ice-cream dish of fluffy, grated parmesan cheese – just begging to be scattered all over the world. The tender roulade of veal, flavored with garlic, basil and (more) parmesan is weighted down by a more-than-generous ladleful of what the locals call “gravy”. We medagones (non-Italians) would refer to it as “sauce”, but who gives a damn what anyone calls it, this masterpiece marinara is worth bottling, as are many of the other options including the crab and the meatballs.

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Termini Bros. Bakery

Conveniently located right across the street sits the Termini Bros. Bakery – still family-run and still baking Italian treats for 96 years. As you peruse the buffet of Biscotti’s, Canoli’s, Terroni’s, cakes and cookies, you are escorted by servers who compile your order on steel trays before packaging them up into little white boxes with string.

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Chocolate and Ricotta Cream Canoli’s – Termini Bros. Bakery

The Pignoli’s are legendarily soft with a marzipan-like Amaretto rush that underscores the thorny forest of toasted pine nuts on top. After taking a fascinating behind-the-scenes tour by one of the Termini granddaughters, I had to try a Canoli shell filled with rigûd (ricotta), and of course a bite of the rigûd-filled Sfoya-deel (Sfogliatelle), which is a ruffled pastry bundle of joy that crunches and crumbles into a million toasty flakes.

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Sfogliatelle – Termini Bros. Bakery

But the real heart of the immigrant neighborhood comprises a handful of blocks along 9th Street, designated as the Italian market. Here competing butchers, bakers, grocers, cheese & fishmongers offer local and imported produce from Sarasota to Sicily.

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Italian Market

And deep in the heart of all the action, the Rim Café, serves the most decadent cream-based Hot Chocolate ever poured. Using a litany of freshly shaved artisanal bars of varying cacao concentration and origin on a revolving platform, the process is as much a delight as the taste.

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Hot Chocolate – Rim Cafe

The neighborhood comes to a head-on collision at a cross-roads where the two competing Philly Cheesesteak vendors face one another: Pat’s and Gino’s Steaks. Both have equally impressive lines. Both have the identical menu. Both are open 24/7, and somehow both seem to survive. Regardless of which you choose, the most traditional cheesesteak to try is referred to as: “Whiz wit’-out”, which means you’ll have a cheesesteak with Cheez Whiz® (an artificial, yellow epoxy goo dispensed from a spray can), without the grilled onions. Grab a large handful of napkins as you dive headfirst into a speechlessly sloppy adventure of ridiculous yumminess.

You’ve probably never used the expression Water Ice in the same way most Philadelphians do. It refers to a very popular summertime treat, and a close second cousin to the Slushy. But many local vendor’s like Pop’s Ice go one step further by adding a dollop of soft-serve or hard-scooped ice-cream right into the middle of it, creating Gelati. The real adventure is the bombardment of combining different flavors of water-ice and ice-cream together. Ginger Ale & Butter Pecan, vs. Cherry & Mint-Chocolate Chip. (When the humidity rises above 80%, I doubt it really matters.)

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Cherry Water Ice with Vanilla Soft-serve – Pop’s Ice

And finally, one of the last remaining stalwarts of the city’s culinary history is Dante and Luigi’s. Founded in 1899, the multi-roomed converted townhouse originally welcomed immigrants who couldn’t speak English, and arrived with the restaurant’s name pinned to their clothing. They were offered lodging and employment until they were able to support themselves.

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Dante & Luigi’s

The menu is a lexicon of ultra-classic Italian fare starting with Antipastos, Pastas and traditional Flesh and Fowl. Standouts are the incredibly tender and flavorful Chicken Cacciatore deluged in “gravy”, the simple Pork Milanese topped with a crisp salad, and a special drum-roll for the signature Perciatelli Genovese – hollow pasta tubes you can whistle through, smothered in the most scrumptiously, creamy, white veal bolognaise – that will most certainly put a massive crack in anyone’s bell.

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Chicken Cacciatore – Dante & Luigi’s

http://www.termini.com/

https://www.tripadvisor.com/Restaurant_Review-g60795-d2365817-Reviews-Mr_Joe_s_Cafe-Philadelphia_Pennsylvania.html

http://rimcafe.com/

http://www.genosteaks.com/

http://patskingofsteaks.com/

www.popsice.com

http://danteandluigis.com/

My Top 38 Restaurants in New York City

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After much begging, pleading, mooing and meowing, I finally succumbed to share a list of my personal favorite food haunts in New York City. And because not all meals are created equal – nor are all palates or pockets, I took the liberty of dividing the list into 7 convenient categories to help you retrace my foodie foodsteps. But before you proceed to cut-and-paste, there’s a caveat we need to be clear on:

While none of my restaurant or meal recommendations mentioned here are “one-dish-wonders”, I cannot accept any liability for sub-par experiences due to off-nights, falling standards, menu omissions, inflated hype or chef dismissals. The food was amazing when I ate there! Just sayin’.

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Le Bernadin “Egg”

In the new year, the only thing higher than legend-busting rents (au revoir Union Square Café, Barbuto, Costata etc.), will be the highest minimum wage for restaurant workers in the city’s history. So if someone else is footing the bill, let’s label the first category as EXPENSE ACCOUNT EXCESS.

Daniel $$$+

An immaculate, flawless and unforgettable experience. The service, the presentation, the food itself and (as sincerely as only he can muster) the traditional table-side greeting by Chef Boulud himself.

Eleven Madison Park $$$+

Daniel Humm finds the right balance between shi-shi molecular gastronomy curiosities and one of the best meals in the city today. Not your average cup of tea, so make sure your party can handle Carrot foam and Carrot Tartare.

 Le Bernadin $$$+

Also clutching his 3 Michelin stars, chef Eric Ripert is the consummate host and venerable architect of so many dishes that have inspired the careers of two generations of toques. His legendary “Egg” – while no longer on the menu is a must-have.

 

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Svizzerina (bun-less burger) from Via Carota

The next group of restaurants are literally mood-altering locations, that the mere thought of eating there instantly puts a smile on my face. These are my ALL-TIME FAVORITES

Upland $$

Great space, great vibe and the menu is replete with hit-makers, but the Duck Wings are to die for.

Via Carota $

Very vibey face-brick room decked out with antique shnick-shnack as a typical West Village backdrop for some sensational and affordable dishes like the Svizzerina bun-less burger.

Buvette $

I absolutely adore this little French bistro with Barbie-doll-sized tables, stools and dishes. Jodi Williams cranks out the most astoundingly delicious French mini plates. Great for brunch.

Momofuku Ssam $

Some might say this is David Chang’s ATM, but the guy puts an unbeatable Korean spin on anything he touches. Fun, friendly and flavorful. Great for lunch. Steamed pork buns were pretty much invented here. Spicy Pork Sausage rice cakes are also sensational.

The Musket Room $$

Only in New York can a big, beafy, tattoo-shmeared New Zealander use Kickstarter to open a chef’s favorite haunt with the most delicate and robust flavors. Berkshire Pork done two-ways, Southland Lamb done two-ways and the Passion fruit Pavlova are outstanding. (See earlier review)

Estela $$

There’s not much I can say that hasn’t already been said about this unpretentious hit-maker. Even the Obama’s have to stop in every time they’re in town. Beef Tartare with Sunchokes, Mussels escabeche, Burrata with salsa-verde, Lamb ribs and Rib eye. (See earlier review)

Marc Forgione $$

Dark, moody and filled with regulars. The Bell & Evans Chicken under a brick for 2 in this TriBeCa landmark is legendary.

Little Owl $$

With more dishes on anyone’s favorites list than any other kitchen of its size (and too many to mention here), this simple room of 20 or so seats is tough to get into, but well worth the wait.

Narcissa $$

Ask for a table on the kitchen side, so you can see the army of Veg-forward chefs put the final touches on the 5-hour Rotisserie-crisped Beets, or Carrots Wellington or Barley Risotto with Baby Clams. (See earlier review)

 

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Braised Halibut with Pink Peppercorn Sauce from The Clocktower

Creating a unique and unforgettable menu in tough enough, but when the location itself is dripping with drama and atmosphere, you have to be at a place that is COOL, HIP & HAPPENIN’

The Nomad $$$

Daniel Humm does it again. Each of the four lavishly gawdy rooms feels like you’ve just stepped onto the set of “La Traviata.” Don’t miss the incomparable (and pricey) Foie gras, black truffle and brioche stuffed Roast Chicken served two ways.

The Clocktower $$$

Wow! Talk about making a statement! UK native and Michelin winner Jason Atherton has created a deliciously sexy space with a whole host of unstoppable dishes like the Dressed crab with uni and apples or the Hand chopped Steak Tartare au poivre or the Braised Halibut with pink peppercorn sauce as well as a collection of knockout signature cocktails.

Betony $$

The funny thing about Manhattan’s midtown is that even though it is the central focus of business and tourism, you can sometimes count blog-worthy restaurants on one claw. Bryce Shuman however serves up picture perfect dishes in an intricately carved space that feels like you just climbed into a plush picture frame. The chef’s tasting menu is an experience. (See earlier review)

Beauty & Essex $

I love bringing out-of-towners here. It’s impossibly irreverent, ridiculously popular and surprisingly satisfying. The door on the far side of a pawn shop opens into a sumptuous and heady lounge where you can barrage yourself with a litany of tapas plates including the Roasted Bone Marrow on toast, Grilled cheese and Tomato Soup dumplings and the Lobster Tacos.

 Untitled at the Whitney $$

The Whitney Museum’s recently unveiled, clean-lined, glassy architectural new digs is also home to Danny Meyer’s latest jewel in the crown which has become as popular and eye-catching as some of the artworks upstairs. What it lacks in views, it surpluses in modern dishes. Try the Roasted and Fried Chicken and the Lamb Meatballs with peanut sauce.

 

Jerk Chicken WIngs at Ma Peche

Even with 20,000 restaurants to choose from, New York still manages to squeeze out a newcomer every other day. But there are a handful of locales that for years and years have set unwavering standards without compromise, that constantly deliver on being SOLIDLY RELIABLE

Perry Street $

Jean-George protégé (and descendant) Cedric Vongerichten still packs them into this über-modern, airy space right on the Hudson river. The Perry Street Fried Chicken is remarkable.

Locanda Verde $$

The perpetually-popular Anthony Carmelini and Robert De Niro partner shop is one of the best bets in TriBeCa. The Sheep’s Milk Ricotta is one of a kind, not to mention the Duck Arrosto and the all-time favorite Paccheri with Sunday night ragu. (See earlier review)

Ma Peche $$

David Chang’s midtown Korean dim-sum palace looks a bit like an army med-evac tent, but when those little Dim-sum carts come rolling past bearing Jerk Chicken Wings, Roasted rice-cakes or the Habanero Fried Chicken, you remind yourself not to judge a book by its cover. (See earlier review)

Marea $$$+

The epicenter of Michael White’s Altamarea group anchors Central Park at this standout Italian-seafood showpiece. It’s a bit posh, but the food is very real. The Fusilli covered in red wine braised octopus and bone marrow is what it’s all about.

Dell’ Anima $

It’s intimate, packed with regulars and at times rather smokey, thanks to the all-in-one kitchen-dining room. The daily specials are always amazing, but the Bruschettas are legendary.

ABC Kitchen $$

Of all the all-natural locovore palaces in town, this one set the bar early and high. Jean-George’s spacious room continues to draw a crowd for dishes as varied as the days of the week.

Hudson Clearwater $

There are a bunch of cute, atmospheric bistros in the West Village, but few of them are as unpretentious as this one. Small menu, exceptional service, great food. I love the Grilled grass-fed Hanger Steak or the Pan-seared local fish of the day.

Annisa $$

Anita Lo’s little shop that could – always does. Very intricate dishes, brimming with flavor and imagination that span the globe like the Seared Foie Gras with Soup dumplings and Jicama or the Duo of Rabbit.

 

 

Husk Meringue - Cosme

Cosme’s Husk Meringue

In the NYC melting pot, it’s not surprising that chef’s from all over the globe abide by the adage: “If you can make it there, you’ll make it in Singapore, Vegas, London, Shanghai and Beverly Hills” Here are my current favorite authentic INTERNATIONAL KNOCKOUTS

Cosme $$$

It was no surprise that Enrique Olvera’s first foray in the US would be a sell-out hit, but I doubt even he realized just how nuts we would all be over his hyper-authentic, gourmet Mexican cuisine. If you’re feeling generous, splurge on the Duck Carnitas, and the (beyond incredible) smashed Husk Meringue. (See earlier review)

ABC Cucina $

On the north side of the block from ABC Kitchen, Jean-George points his magic compass towards the Iberian coastline for a super-sophisticated tapas bar with much curb appeal. I adore the Chipotle Chicken Tacos and the best Patatas Bravas in town. (See earlier review)

Bar Jamon $$

Just around the corner from Casa Mono, Mario Batali & friends’ incredibly authentic Spanish bistro is one of my favorite (and alas not so secret) mini wine bars in the city. Specializing in a broad range of known (and not so well known) Spanish wines, they also hand-carve a delectable Jamon Iberico along with any number of other traditional favorites.

El quinto Piño $

There are a curious number of adorable little Spanish bistros in Chelsea, that range from tragic to traditional. This is one of my favorite spots that is super simple, but the food is full of flavor without the fuss. Everyone loves the Uni Panini or the Bocadillo de Calamar. (See earlier review)

Babu Ji $

Curiously enough Jesse Singh’s authentic Indian cooking is attributed to his Grandmother who hailed from Bombay, but his business is a replica of his hugely successful curry shop in Melbourne, Australia. It’s nothing more than a jumble of a room in Alphabet City with a “serve yourself” beer fridge in the corner, but the food is beyond inspired. I recommend the Chef’s Tasting Menu which highlights with vegetable filled puff-pastry balls called Pani Puri, a Lamb Raan, Butter Chicken and end off with Kulfi ice-cream bars flavored with cardamom and honey.

Haldi $

Of the forty or so Indian restaurants that comprise “Curry Hill”, Haldi is the reigning champion. The menu boasts just enough traditional Calcutta fare, while leaving room for a plethora of gourmet dishes never before seen on South Lexington Avenue menus. The Chicken Tikka Masala is legendary, while the Creamy Shrimp with carom seeds is stunningly surprising.

Bar Bolonat $

Ainat Admony’s modern Israeli-Arab menu is chock full of mega hits. Whatever you do, bring an appetite for the Jerusalem Bagel that you dip into oil and Za’atar spices and the equally delicious teardrop-shaped Hudson Street Kibbeh or the Shrimp in Yemenite curry, but leave room for the Fried Baklava Ice cream which melts out and mixes in the pistachio syrup. (See earlier review)

Han Dynasty $

Searing hot success story from Philly, the Szechuan peppercorn-heavy menu won’t disappoint. The Dan-Dan Noodles are a must, and if you can stand the heat, you have to try the mouth-numbing Dry Pepper Chicken Wings. (See earlier review)

Tuome $

A micro-bistro with Asian influences from an accountant turned chef. Try the Egg – which is panko fried with pickles, or the Pig which is a checkerboard of delicious pork morsels, or the duck-fat infused Rice. (See earlier review)

Carbone $$

The Torrisi Food group’s masterful red-sauce restaurant is close enough to Little Italy without feeling like a carbon copy of any other Italian restaurant in the city – and there are hundreds! Order the Caesar salad and the Veal Parm or go home. (See earlier review)

Marta $$

If you love thin-crust pizza, then you will adore Marta almost as much as me. Nick Anderer (via Danny Meyer)’s double pizza ovens seem to hold up the roof in the open-plan lobby of the Martha Washington hotel. The pesto flavored Arancini appetizer and the Potate alla Carbonara pizza are my favorite orders. (See earlier review)

Khe-Yo $

Intimate, dark and full of atmosphere. Chef Schwader (Marc Forgione protégé) shows off his Laotian prowess. If you like flavor forward, you’re in for a treat. The Sesame Beef Jerkey, Chili Prawns and Berkshire Pork ribs are a must, and don’t be shy to re-order the Sticky Rice. One helping is just not enough. (See earlier review)

Wallse $$

Kurt Gutenbrunner has a network of Austrian bistros all over town, but the best Wiener Schnitzel in the city has to be had at Wallse. If you want to savor the best in Viennese coffee bars, try his Café Zabarsky inside the Neue Gallerie for a Große Braune and a slice of Sachertorte.

 

 

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Fried Chicken Sandwich with Fu-ket Peanut sauce and slaw by Fuku

My expectations have no relationship to the size of a dish. Even a between-meal munchie or an informal, inexpensive supper needs to be the best there is. Here are some that offer QUICK, CHEAP & CHEERFUL

FukuFried chicken sandwich

Bianca – A cash only, no reservations, super inexpensive treat. Lasagne to end all Lasagnes.

Mile End – Canadian style Smoked Beef Sandwich bar with a delicious Poutine

Smith and Mills – Little plates and cocktails in a former carriage house

Salvation Taco – Gourmet tacos

Umami Burger – (See earlier review)

 

 

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Chef’s menu platter from Babu Ji

And finally because there are only three meals a day, many of which I choose to cook myself, I find myself collecting an ever-growing STILL “TO-TRY” LIST

Batârd

Chef’s Table at Brooklyn Fair

Contra

Dominic Ansel Kitchen

Little Park

Lupulo

Mission Chinese Food

Oiji

Russ & Daughters Café

Sadelle’s

Sushi Nakazawa

Salvation Burger

Santina

Semilla

Shuko

Hudson Street Kibbeh - Bar Bolonat

Hudson Street Kibbeh from Bar Bolonat

http://www.danielnyc.com

http://www.elevenmadisonpark.com

http://www.le-bernadin.com

http://www.uplandnyc.com

http://www.viacarota.com

http://www.ilovebuvette.com

https://reservations.momofuku.com/login

http://www.themusketroom.com

http://www.estelanyc.com

http://www.marcforgione.com

http://www.thelittleowlnyc.com

http://www.narcissarestaurant.com

http://www.thenomadhotel.com

http://www.theclocktowernyc.com

http://www.betony-nyc.com

http://www.beautyandessex.com

http://www.untitledatthewhitney.com

http://www.perrystrestaurant.com

http://www.locandaverdenyc.com

http://www.marea-nyc.com

http://www.dellanima.com

https://www.abchome.com/eat/abc-kitchen/

http://www.hudsonclearwater.com

http://www.annisarestaurant.com

http://www.cosmenyc.com

http://www.casamononyc.com

http://www.elquintopinonyc.com

http://www.babujinyc.com

http://www.haldinyc.com

http://www.barbolonatny.com

http://handynasty.net/east-village/

http://www.tuomenyc.com

http://www.carbonenewyork.com

http://www.martamanhattan.com

http://www.kheyo.com

http://www.kg-ny.com/wallse

 

 

Locanda Verde review

Locanda Verde -

By definition, a “Locanda” is an inn or guest-house, somewhere you can either eat or spend the night. The thing is, even though Andrew Carmellini’s sedate, sophisticated yet utterly sumptuous taverna Locanda Verde is located right inside Robert De Niro’s Greenwich Hotel, if push came to shove and I needed to bed down for a few hours after having gorged myself on “cicchetti” (small plates brimming with delectables), I would much rather do it right there on the marble counter, surrounded by some of the most dependably delicious house-made pastas and a bevy of full-bodied Barolo’s.

The L-shaped space at this Tribeca favorite is enormously welcoming with intermittent wine-racks partitioning the various dining areas. The only aspect that might be considered somewhat pretentious, are a certain species of diner who believe this to be a ripe sighting-ground for the likes of Hugh Jackman or Susan Sarandon. But trust me, the real stars are all on the menu. It’s all about Carmellini’s devotion to recreating an always-satisfying, urban Italian experience – regardless of whether you have only been here once, or one-hundred-and-once. His ingredient simplicity and restraint from over-fancying traditional dishes is what continues to make this a tough table to secure.

The Sheep’s milk Ricotta with sea-salt and herbs served with country toasts couldn’t possibly be a plainer dish. But once it arrives in a circle, surrounding a miniature birdbath of olive oil, you just want to dive in. When that sumptuous creaminess hits your tongue just after you bite down on the crusty bread, each of your taste buds races to be the first to define it. Is it (ever so slightly) sour? Maybe. Salty? Just a little. Creamy? Obviously!

The Insalata D’Andrea is another rather conventional-looking plate, but the sweetness of the apple and the tang of fennel and Asiago cheese would surprise anyone who would think this is just a salad. The Marinated Beets were a touch on the too-soft side for me, but the pistachios added some vital crunch.

Each of the house-made pastas are worth crossing Canal street for, but the all-time winner has to be the Pacherri with Sunday night Ragu. I’m never sure to which Sunday night they are referring: last week, last night, last fall? Who cares. All I know is – Sunday must have been a great night for cooking. The Dorade al forno is another standout. They fillet it and section it lovingly into convenient slithers amongst a buttery garden of tender artichokes and fennel with the slightest essence of sour lemon.

Keeping the citrus element alive, we moved on to the sublimely smooth wedge of Lime Tart with Buttermilk Gelato, when that all too familiar end-of-meal depression began to sink in – just like Sunday nights when I was still a schoolboy. Aaah.

http://www.locandaverdenyc.com/

Locanda Verde - Lime Tart with Buttermilk Gelato

Lime Tart with Buttermilk Gelato