We've got a tartufo with silky hot fudge, my favorite blueberry tart in the city, a tiramisu to die for, and an equally divine chocolate eclair—as well as a soft-serve stuffed eclair in the East Village. There's hot breakfast ensaimadas and a classic on Aquavit's dessert menu. And don't forget the Whoopie Pie!
Today, our Top 10 Desserts of 2010.
Continue reading »
[Photo: Kathy YL Chan] Last week we promised a return to El Quinto Pino for the Ensaimada ($4.50), which they recently started serving breakfast and lunch. Lucky for me, I stopped in just as a fresh batch emerged from...
Continue reading »
Extra-thin slices of bread, crustless, are heavily buttered. In go layers of ham and cheese (
jamon y queso, in this joint). A drizzle of truffle oil and then a trip through the panini press. Eat while hot—while the cheese is still all gooey and the butter, the sheer abundance of butter melted into every pore of the panino, seems absolutely necessary.
Continue reading »
[Photo: Kathy YL Chan] I stopped by El Quinto Pino this morning in hopes of snagging an ensaimada, a Mallorcan sweet bun, off their newly debuted breakfast menu. But alas! They were out. Apparently someone who came in just...
Continue reading »
"Airy and crisp, the sandwich tasted like the sea." El Quinto Pino is known for the sea urchin sandwich that Peter Meehan of the New York Times declared the "sandwich of the year" in 2007, and has been extolled by...
Continue reading »
The only dessert at El Quinto Pino, and a fine ending to the tapas meal at that, is called the Casadiella. A trio of fried anise pillows drizzled with honey and dusted in powdered sugar. Each two-bite nugget is...
Continue reading »
Time Out New York's Feed Blog is reporting that Chef Alex Raij, formerly of Tia Pol and El Quinto Pino, "will open Txkito (that’s chee-kee-to), a Basque pintxos bar with her husband Eder Montero (also a Tia Pol vet)." According...
Continue reading »
At El Quinto Pino chef-owner Alex Raij is making a room-temperature tomato soup that goes way beyond gazpacho. It's called salmorejo, hails from the city of Cordoba, and is as simple as simple can be: farm-stand tomatoes, salt, olive oil,...
Continue reading »
At El Quinto Pino, the piquillo pepper-sized tapas bar opened by the Tia Pol team, I found the best little ham sandwich in New York. The Serranito is a Serrano ham sandwich on a stecca, a slightly crispy little hero...
Continue reading »
