All'onda in Union Square feels more grown up than most of its surroundings and more lively and spry than its established fine dining neighbors. The Italy-with-dabs-of-Asia menu has some next-level moments of radiance here—but what they add up to is still up in the air.
'union square' on Serious Eats
We'll have more about All'Onda, the upscale self-described "modern Venetian" restaurant soon, but first the essentials: get the magical smoked uni bucatini, but don't skip the crudo either.
If you're looking for another small Valentine's Day gift, these heart-shaped cookies may be just the thing.
At Coppelia, pancakes come in two spins. There are buttermilk pancakes—light, fluffy, and painfully common elsewhere—and a blue corn version, the narwhal of pancakes in New York. With a denser, weightier texture and cornbread-like crumb, they're the pancakes for people who like their pancakes with a little more substance.
This cinnamon bun thinks it's a croissant.
Last week we shared what savory food you can expect at the market, but there are many sweet options as well. And if the shopping has tired you out or you want to escape the crowds, there are plenty of great options nearby to sit down with some coffee or hot chocolate and a sweet or two.
If ever there was a fancy plated dessert that captures the essence of fall, Gotham Bar and Grill's Pumpkin Soufflé ($16) is it. But this dessert is about more than just pumpkin. Executive Pastry Chef Ron Paprocki cleverly incorporates a host of other ingredients that will make any diner nostalgic for the holidays.
The Kuglelhopf is a unique, sweet, bread-based pastry with an interesting history. And now you can get one from Breads Bakery near Union Square.
At Ribalta, pizzas are leavened by a natural starter that was brought back from Italy—it's somewhere between 80 and 100 years old, and over the course of a five to seven day rise it brings a noticeable lightness and cultured flavor to the dough. But unlike certain Neapolitan pizzerias that take a monastic approach to the One and Only pie, Ribalta plays around with tradition—just ask the hot dog and fries pizza or the limoncello-marinated chicken wings.
This cotton candy has a mild but distinct maple flavor and is fun to eat. Absent from this treat are the fluorescent colors one usually associates with cotton candy. Instead, the candy puffs had a slight natural beige tint—the signature color of real maple candy products.
Somewhere between a bite-size sandwich and salad, this cheese straw loaded with cream cheese, avocado, and cherry tomatoes pays great attention to its ingredients.
It's time to go to the market. Hot weather is finally here, which is a drag, but that means that just about everything is in season right now. We're seeing tomatoes, corn, peaches, plums, okra, eggplant, peppers, blueberries, currants, gooseberries, beans, peas, and a lot more. Take a closer look at some produce, and grab recipes on what to do with it all.
The Vegan Chewy Chocolate Sunflower Cookie ($2.75) from Body and Soul Bakery lives up to its name—it is both very chewy and highly chocolatey.
In the last few summers, New York's greenmarkets have exploded in popularity. And in addition to the farms selling fresh produce, a number of excellent bakeries have become regular attendees. One fast-growing spot to check out is Las Delicias.
Is there anything you can't do, Taboonette? Dessert now, too? You're too kind.
This week at the Greenmarket, we're still awaiting the deluge of fresh summer fruit, but there are certainly plenty of strawberries all around the market. We're also seeing some of the first garlic scapes of the season, plenty of sugar snap peas, and other goodies. Click through the slideshow for a closer look.
When you serve cheese, you need bread. Over a dozen years ago, that simple imperative led Bobolink Dairy, already renowned for its artisan cheeses, to build a wood-fired oven to bake rustic breads to go with their rustic cheeses. Today, Boblink's oven produces 17 varieties of bread made from largely local and organic grains. Thanks to the bakers' commitment to small batch, naturally leavened doughs, these loaves have a richness of flavor and texture that stands out in the city's crowded bread market.
Group dining can be a hassle in New York City—just try scouring Opentable for a 'table for six in a few hours from now.' If you don't have a reservation, and don't want to go to Chinatown for a big table, you could find yourself with something of a hassle. Feast, with its communal tables, is designed for just such an outing, with service we found swift and attentive.
In addition to their great breads and sweet loaf cakes, Breads Bakery in Union Square is doing some serious pastry.