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From Serious Eats

Tartin it Up in Chicago at Fritz Pastry

Full disclosure - I'm good friends with the owners, but when it comes to food I never play favorites. I've convinced more people to go back to Fritz Pastry because of the macarons I've brought them.

Have you gone back to try the macarons again? Or are you just rewording what you wrote for New City back in June? I don't doubt you may have had a dry macaron experience, but I find it odd that other magazine and food outlets are saying that the macarons are some of the best in the city.

I'd definitely give them another try.

twobitme at 3:52PM on 08/06/09

From Serious Eats

More Cupcakes' BLT Cupcakes in Chicago

I just picked up some of their cupcakes this morning. I haven't had a chance to eat them yet, but being a vegetarian I got the Grape Brie Champagne, Passion Fruit Meringue and Black & White cupcakes.

I was going to get a Maple Bacon for my girlfriend, but wanted to make sure she'd eat one before I spent 3.50 on a "boutique" cupcake.

Can't they at least try to make them a LITTLE larger? These things better be miraculous and awe inspiring.

twobitme at 5:34PM on 09/18/08

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From Serious Eats

Tartin it Up in Chicago at Fritz Pastry

Full disclosure - I'm good friends with the owners, but when it comes to food I never play favorites. I've convinced more people to go back to Fritz Pastry because of the macarons I've brought them.

Have you gone back to try the macarons again? Or are you just rewording what you wrote for New City back in June? I don't doubt you may have had a dry macaron experience, but I find it odd that other magazine and food outlets are saying that the macarons are some of the best in the city.

I'd definitely give them another try.

twobitme at 3:52PM on 08/06/09

From Serious Eats

More Cupcakes' BLT Cupcakes in Chicago

I just picked up some of their cupcakes this morning. I haven't had a chance to eat them yet, but being a vegetarian I got the Grape Brie Champagne, Passion Fruit Meringue and Black & White cupcakes.

I was going to get a Maple Bacon for my girlfriend, but wanted to make sure she'd eat one before I spent 3.50 on a "boutique" cupcake.

Can't they at least try to make them a LITTLE larger? These things better be miraculous and awe inspiring.

twobitme at 5:34PM on 09/18/08

From Serious Eats

Tartin it Up in Chicago at Fritz Pastry

I was talking about the next generation of multiple generation family owned shops.  I think it is a fair general statement about those places.  I wasn't talking about the next generation of new pastry shops.  Those generally are returning to artisan techniques.

Michael Nagrant at 11:05PM on 08/06/09

From Serious Eats

Tartin it Up in Chicago at Fritz Pastry

I was talking about the next generation of multiple generation family owned shops.  I think it is a fair general statement about those places.  I wasn't talking about the next generation of new pastry shops.  Those generally are returning to artisan techniques.

Michael Nagrant at 11:05PM on 08/06/09

From Serious Eats

Tartin it Up in Chicago at Fritz Pastry

"But for various reasons, the next generation is slacking. You find the sacrificing of small scale artisan techniques for large scale production, or the substitution of cheaper vegetable oils and shortenings for what was once butter."

As the co-owner of a still-fairly-new pastry shop in Chicago, I take offense to this statement. There are still plenty of us out there using real Plugra, imported Swiss chocolate, and other high quality ingredients, in our handmade artisanal products. We may be harder to find, but trust me, we're here.

happyscrappy at 10:28PM on 08/06/09

From Serious Eats

Tartin it Up in Chicago at Fritz Pastry

I've been three times and had every flavor. That being said, since I wrote this I did have some Fritz macorons made with Cardamom hibiscus rum at a birthday party for Adam Seger. Those macarons were pretty good. Not the best I've had, but very good. Much better filling to crust ratio

Michael Nagrant at 6:09PM on 08/06/09

From Serious Eats

More Cupcakes' BLT Cupcakes in Chicago

just tried these cupcakes, and I love, love, love them!!! there is never enough bacon. We tried the maple bacon and the salted caramel, both were amazing. The biggest problem with the cupcakes I have tried is that they are toothachingly sweet, More did a great job mixing savory and sweet. I just wish i lived in chicago

lulufoodie at 3:17PM on 10/22/08

From Serious Eats

More Cupcakes' BLT Cupcakes in Chicago

Hmm well I've always wanted to try chocolate dipped bacon, so this would probably be kind of similar....

Heck, what can I say, I love bacon too.
And I LOVE cupcakes :) might as well try it!

Um I don't know about that tattoo though...

msalixandrea at 5:02PM on 09/19/08

From Serious Eats

More Cupcakes' BLT Cupcakes in Chicago

I agree with smoosh...lots of bacon on this site. Not to mention, the serious eats stickers have a picture of a pig! What's up with that?

Hillary
Chew On That

Chew on That at 2:00PM on 09/19/08

From Serious Eats

More Cupcakes' BLT Cupcakes in Chicago

What were the other 4 cupcakes in your flight???

gastronomeg at 11:52AM on 09/19/08

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