New York has only been baking sourdough for about 40 years, but in that time the artisan bread revolution has given us some wonderful loaves.
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Entries tagged with 'roberta's'
As usual I experienced so much serious deliciousness this year, so when Max asked me to come up with a list of my favorite must-eats, I found it excruciatingly difficult to limit myself to the usual ten, so I didn't.
The bakery case at Toby's Estate offers a plethora of pastries from different vendors around town—think caneles from Balthazar, lamingtons from Van Leeuwen, and cookies from Ovenly. My favorite? Sticky buns ($3) from Roberta's.
This city's great bakers don't stand still. Here's a round-up of some of my favorite new breads—ample evidence that the quality of baking in New York City has never been higher.
Monday's New York edition of Taste of the Nation proved to be an epic meal. The highlights among the savory dishes included an insanely rich Spanish mackerel crudo from the Union Square Cafe, a cup of creamy stracciatella with sea urchin, caviar, and nasturtium granita from Roberta's, and a suckling pig croqueta from Bar Basque that came with a dropper of salsa verde and a slow cooked quail egg.
Editor's note: In "Apps Only," Ben Fishner will be eating his way through New York's appetizer, bar, and lounge menus as your guide to fine dining on a budget. He blogs at Ben Cooks Everything. Pork jowl from Roberta's....
Sixpoint Craft Ales growler at the Fifth Anniversary Celebration. [Photographs: Katie Quinn] The beer flowed freely at the fifth anniversary celebration of Sixpoint Craft Ales, held last night at Roberta's in Bushwick. There's no question that locally brewed Sixpoint...
Where There Are Ball Jars, There Is Artisan Hipness Whipped lardo from Marlow and Daughters. Drinking out of a canning jar, formerly only a college occurrence, used to go hand-in-hand with thoughts like: "Are these hippies going to give me...