The Zuccharinos ($3.75) at Locanda Verde lie at the perfect intersection of doughnut and a soft sugar cake. Baked, not fried, it does not intend to mimic a doughnut, yet it delivers all the flavor and nuances of one....
Continue reading »
The girl behind the pasty counter at Locanda Verde was serious when she said to me, "Thank goodness they keep this cake covered—the scent drives me insane." She removed the glass cover, the smell of fresh gingerbread cake wafted...
Continue reading »
[Photographs: Robyn Lee] The 2009 SWEET fest at the New York Wine and Food Festival was full of surprises. The things we expected to be best were not, and accordingly, other unanticipated sweets blew us away. Peanut butter with...
Continue reading »
The first Meatball Madness took place last night at the New York Wine and Food Festival, and judging from the attendance and the enthusiasm of the crowd it is fair to say that the event was a runaway success....
Continue reading »
New York has never been a first-class fried chicken town, but these days, it's popping up on more high-end menus than pork belly. And though we've eaten our fair share, we hadn't done an exhaustive survey. Until now.
Continue reading »
When I heard that Andrew Carmellini was cooking up a mess of fried chicken in Locanda Verde's back room every Monday night for the next few weeks, I knew it was something I had to explore immediately.
Continue reading »
At Locanda Verde, the food is resolutely down to earth, reasonably priced, primarily delicious, and best of all, the service is for the most part friendly, solicitous, and attitude-free.
Continue reading »
I wasn't prepared for the fact that Locanda Verde just might be serving the best breakfast in New York City, and maybe anywhere. Don't believe me? Let me show you.
Continue reading »
This city is flooded with blueberry muffins. Plain ones, sugar-dusted numbers, big ones, itty bitty ones, and others still, paired with everything from bran to corn. We loved some, hated others, and passed on a few. Our conclusion? There's...
Continue reading »
Since joining Locanda Verde, pastry chef Karen DeMasco, formerly of Craft, has opened a new bakery wing at the restaurant, and it's doubtlessly one of the most beautiful counters in town. Strawberry scones, mocha tarts, oatmeal sandwich cookies, olive...
Continue reading »
