Simple should never be underestimated. At Bottega Falai, squares of puff pastry tarts ($5) are given the classic pairing of frangipane and fruits.
'Bottega Falai' on Serious Eats
Seven layered paper-thin crepes and plenty of fluffy cream, pure and barely sweetened with sugar, between each layer.
Meatball Madness was a hot ticket at this year's New York City Wine & Food Festival, as evidenced by the sold-out tickets and by the long line stretching far down Mercer Street. We understand; after all, who doesn't love meatballs? Particularly when they're being made by New York's hottest chefs. With our discerning meatball palates on high alert, we wove our way through the crowd of food-lovers and Food Network lovers alike (Giada De Laurentiis was the evening's host, and Guy Fieri made an appearance), sampling all sorts of meat- (and meatless!) balls.
Walking into Bottega Falai with sandwiches on the brain, we couldn't resist trying the adorable, saucer-sized pizza tart at the counter. Turns out it makes a pleasant snack when you're not in the mood for a big, cheese-melty, sauce-heavy slice.
On a great day, it'll be pucker-tart and lemony sweet, the surface lightly bruleed, all tucked into a buttery crust.
The Mortadella Panino ($10) at at Bottega Falai is a really good sandwich, and a pretty hefty one, too.