Tag Archives: NYC

The New Italy in New York: Zia Esterina Sorbillo Neapolitan Pizza

I probably should’ve tried the pizza at Zia Esterina Sorbillo on Mulberry Street in Manhattan’s Little Italy because that is what they are famous for in Naples.  I have eaten it there and wrote about it in a previous post.

This visit I was alone and wanted something a little lighter–not that this huge calzone was.

I ordered the salame calzone.  I believe they use good ingredients here, and the prices do reflect that.

The calzone was good but a little peppery for my taste, although I do think it’s the Neapolitan style, as my grandma’s calzones had a good amount of black pepper.

If I return, I would definitely get the pizza. It’s Neapolitan-style, which tends toward a “soggy” center that is different from New York-style pizza. When I told my cousin in Italy that Sorbillo opened up in New York, he was very excited and said it is very good pizza. So I think if you are looking to try a pizza that closely resembles the style of pizza in Naples, this is the place to go.

Upper West Side Brunch

I recently had brunch at two very nice spots on the Upper West Side, an area of the city where I usually do not spend much time.

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One is Machiavelli on Columbus & 85th.  A gorgeous restaurant with lush decor, the menu is decidedly Italian, including brunch with dishes like polenta with parmesan and truffle oil, nutella crepes, and lemon and ricotta pancakes.  I had the frittata salsiccia with Italian sausage, goat cheese, spinach and tomato.  It was wonderful.

Another spot is Ella Kitchen & Bar on Columbus & 72nd.  Here, the brunch consists of appetizing Latin & Mediterranean variations of classic dishes like baked eggs with Argentine sausage; eggs Benedict with grass-fed skirt steak and sauteed spinach; or avocado toast with edamame, black sesame seed, scallions, radishes, and hard-boiled egg.  I got the classic baked eggs with heavy cream and parmesan.

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How to Get Free Onigiri at Wasabi Sushi & Bento

From February 18 through 28, the NYC location of Wasabi Sushi & Bento is celebrating its first birthday by giving away free onigiri to any customer who tags a photo @Wasabi_NYC!  Just show your post at checkout. 

Weekend Whets 11/21

Don’t forget to enter the GIVEAWAY in celebration of my 1000th post!

Momo Crawl, Saturday, November 22, 2014, 2 p.m., Jackson Heights Food Court Marquee, 73-07 37th Rd., Jackson Heights, Queens:  Sample momos from different vendors for $1 each and vote for the best.

Thanksgiving Dinner, Thursday, November 27, 2014, 4 to 7 p.m., The Water Table, Brooklyn

Thanksgiving 4-Course Prix Fixe, Thursday, November 27, 2014, 12 p.m., Blenheim Restaurant, West Village, Manhattan

wd-50 Final Dinners, November 19-23, 26, 28; Thanksgiving Day; and Last Call November 29, wd-50, Lower East Side, Manhattan

Dina’s Guide to NYC Old World Bakeries

I love old world bakeries.  Whenever I visit a new city, I always look for old bakeries.  I don’t care if they look dirty or grungy from the outside, or if they have outdated signs out front.  Those signs are a sure “sign” that deliciousness awaits me inside. I feel good that I am supporting a family and the local economy as well as eating something that was made with pride and craft.  So if you are visiting NYC or if you live here, when you eat at most of the bakeries on this list, you are supporting local families and businesses that represent the history and culture of this diverse city.

In this list, I’ve tried to include all old world bakeries in Manhattan.  If I missed one, by all means, tell me about it because I’d love to go there.  (I’m focusing on the more “touristy” part of Manhattan.  This list doesn’t include Mexican or Dominican bakeries in Upper Manhattan, such as Bakery el Panadero, Capri, De Colores Bakery, Dyckman’s, D’Lillian’s, El Barrio, El Manantial, El Nazareno, Esmeraldo’s, Floridita, Grinis, Kenny Bakery, Las Americas, Mi Querido Mexico Lindo or Sweet Life Bakery.  It also doesn’t include kosher bakery Gideon’s, Hungarian Pastry Shop, Asian bakery In & Out or Ethiopian Injera Bakery.  Sounds like a bakery tour of Upper Manhattan is in order!)

I’ve written about Italian bakeries in Manhattan before in Dina’s Guide to NYC Italian Bakeries.  My favorite bakeries are old school and traditional German, Jewish and Italian ones.  There is only one German bakery and only one Jewish bakery left in Manhattan.  (As far as I know–please tell me if there are more.  There are other places to get German and Jewish baked goods, ex. Zabar’s, but not other old school bakeries.  East Broadway Kosher on Grand near Kossar’s closed, but I’m not sure if it reopened?  Last time I was there, it was closed.)  In this list I’m including bakeries that have sweet bakery items.  Following that is a list of specialty old world bakeries that make bread, knishes, bialys etc.  Many of these places are cash only, so go prepared.

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Moishe’sLower East Side, Grand Street at East Broadway, and East Village, 2nd Avenue at 7th Street, Moishe’s is my favorite bakery in the city–the quintessential bakery.  I am addicted to Moishe’s.  The best hamentaschen, the best black and white cookies, the best rainbow cookies.  I’ve never had anything here that wasn’t delicious.  It’s no frills with graffiti on the window, but who cares?  I’m here for the cookies, not the decor.  They do have a new sign out front, but I’m keeping this photo of the old one.  I’ve sung the praises of Moishe’s many times. 

Poseidon Bakery

PoseidonHell’s Kitchen, 9th Avenue between 44th and 45th Streets, At 90 years old, Poseidon is still family owned and the only Greek bakery in Manhattan, and one of the last businesses in what used to be a Greek neighborhood.  Here, you can get delicious Greek goodies like baklava and cookies.  The handmade phyllo dough strudels are a must-get.  I’ve written about Poseidon before.

Glaser's

Glaser’s Bake ShopYorkville, Upper East Side, 1st Avenue at 87th Street, Family-owned since 1902, Glaser’s is the only German bakery in Manhattan in what used to be a German neighborhood.  It still turns out amazing crumb cake, jelly doughnuts and danishes.  However, it also makes American favorites like brownies too.  This is an old school bakery at its best.  Check out the beautiful wood interior and tile floor.  I’ve written about Glaser’s before.

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La DeliceKips Bay, 3rd Avenue at 27th Street, La Delice is an old school bakery with a variety of classic baked goods and beautiful cakes.  They have many colorful macarons.

Andre’s HungarianMidtown East, 1st Avenue at 57th Street and Upper East Side, 2nd Avenue at 85th Street, Andre’s is the place to go for traditional, handmade strudel and other Hungarian pastries and gorgeous cakes.

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FerraraLittle Italy, Grand Street at Mulberry,  Ferrara, a legendary Italian pastry shop, opened in 1892 by Enrico Scoppa and Antonio Ferrara.  The fifth-generation pastry shop gained fame when Enrico Caruso became a regular.   Ferrara’s became well-known for its cannoli and torrone.  Talk about being a kid in a candy store.  I take one look at the glass case of glistening glazed fruit atop an array of pastries in a myriad of colors, and I’m mesmerized.  The pastry case at Ferrara’s is a work of art.  When I talk to people who’ve never been to an Italian bakery, I show them pictures of Ferrara’s.  Everyone in my family will attest to Ferrara’s being the gold standard of New York Italian pastries.

Ferrara's pastries

Ferrara’s pastries

La Bella FerraraLittle Italy, Mulberry Street at Canal, is an old school bakery.  Walk in here and the waft of fresh-baked cookies fills the air.  Many are displayed in the usual bakery case but there’s also a table of cookies that reminds me of the dessert table at a family party.

Veniero's pastry

Veniero’sEast Village, East 11th Street at 1st Avenue, Veniero’s claims to be America’s oldest pastry shop, opening in 1894.  Veniero’s is also owned by Bruce Springsteen’s cousin.  It has a beautiful display of traditional Italian pastries as well as a cafe.

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Pasticceria RoccoWest Village, Bleecker Street near Carmine, is the last man standing in this old Italian neighborhood even though the pastry shop itself is not that old.  (Rocco Generoso apprenticed with the owner of a prior bakery before purchasing it and renaming it in 1974.  Now, Rocco Jr. is at the helm.)  My family came from this area, lived on Carmine Street and went to Our Lady of Pompeii Church across the street.   The big fat cookies in the window beckon you into the bakery, but get the cheesecake.  It’s the best in the city, hands down.  (Yes, better than Junior’s.)

William Greenberg DessertsUpper East Side, Madison Avenue at 82nd Street, Rugelach, black and whites, hamentaschen, rainbow cookies and Linzers…need I say more?  Oh yeah, how about black and whites in custom colors?

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Orwasher’s, Upper East Side, 78th Street at 2nd Avenue, Orwasher’s opened in 1916 and was known for its Eastern European-style bread.  The bakery got a new owner in 2007 who added other European artisanal breads, and there are still the same wonderful pastries.  Did I mention fill-to-order jelly doughnuts and the sweetest staff in NYC?

Fay Davarious locations, While I’m not an expert in Chinese baked goods, I’ve been to many bakeries in Chinatown.  Fay Da is my favorite with consistently fresh and tasty pastries.

Specialty Bakeries

Russ & DaughtersLower East Side, Houston Street at Orchard Street, Celebrating 100 years this year, Russ & Daughters is a classic NYC institution.  It is in this category because it specializes in smoked fish and also has baked goods like babka, rugelach and macaroons.  But it also serves a bit of feminist history.  As the original owner had no sons, he left his shop to his daughters, hence the name.

Kossar’sLower East Side, Grand Street at Essex Street, Kossar’s specializes in bialys.

Yonah SchimmelLower East Side, Houston Street between 1st and 2nd Avenues, Yonah Schimmel has specialized in knishes for over 100 years.

Parisi BakeryLittle Italy, two locations at Elizabeth and Mott Streets,  Family-owned for over 100 years, Parisi Bakery specializes in bread and deli sandwiches.

 

 

Little Italy on Its Way Out

Today, there was an article in the New York Post on Little Italy’s becoming extinct.  Of course, this saddens me.  The first stop in America for both sides of my family was Mulberry Street.  But this brings up a larger issue for me–the gentrification of New York City.  I do not like it.  The great thing about NYC is that it used to be the place to find everything, but as a friend of mine said, who is a published, well-respected economist from the Greatest Generation, NYC has lost its relevancy.  I don’t think it is lost yet, but I do think it is happening.  As New York becomes a homogenized city of the young and wealthy from around the country, it will lose its character.  NYC is a mecca for many–in acting, theater, music, writing, finance, etc, but it’s also a home to the many people who lived there and whose families have lived there for generations.  And it will lose its essence if it becomes generic.  Of course, this is happening in a lot of cities in the United States–not just NYC–but NYC is known for having a certain character–and its tourism depends on it.  If NYC becomes generic, why would anyone pay the incredible hotel bills to visit?

Aunt Mary’s Homemade Irish Cream

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Happy St. Patrick’s Day!

St Patrick

Today is one of my favorite holidays, and I love to go to the parade.  One year, I did three St. Patty’s Day parades in a row–in NYC, in DC and in Raleigh, NC.  I’ve been to St. Patty’s Day parades in Hoboken (back when it was good and you could drink in the streets and the bars had free corned beef and cabbage).   I love corned beef and cabbage and soda bread and Guinness.  In fact, I made mine yesterday.

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This soda bread recipe (different from the one I made last year) is from a woman named Pat Burns in Molly O’Neill’s New York Cookbook.  It’s very delicious.  I used really creamy butter from Maine and full-fat buttermilk.  (I got my buttermilk from a dairy, but it was still full of gums.  It looks as if one cannot get full-fat buttermilk anymore.)

For dessert, I kept it simple by making an angel food cake and fresh whipped cream with some green food coloring.

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Today is a day to celebrate the Irish in America, much like Columbus Day for Italians.  Today is also the name day of someone who is very special to me.  And it also reminds me of my late Aunt Mary who died last year around this time, who like me, loved all things Irish.  So in honor of Aunt Mary, all those named Patrick, all the Irish everywhere and those who love them, I’ve made Homemade Irish Cream, from a recipe my Aunt Mary gave me years ago.  Slainte!

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Aunt Mary’s Homemade Irish Cream

1 egg (I use pasteurized)

1 can condensed milk

1/2 pint heavy cream

1 1/2 tablespoons chocolate syrup

3/4 cup Irish whiskey

Blend all together in a blender.  Chill and serve.