Prior to Ed's post on Fairway Café, I wasn't aware that a restaurant, much less one with dessert menu, existed within the hallowed halls of the Fairway on the Upper West Side. Robyn's approval of the hot fudge sundae only intensified my curiosity. The only way to quell this mental and physical craving was to head up there one recent chilly night.
Since there's no point in settling for one dessert when you can devour three, we started with the hot fudge sundae before progressing onto a lemon tart, appropriately tangy with a thin cover of billowy meringue. A nice change from the mile-high lemon meringue pies, and finely portioned. The crust was forgettable, though—decent, but unremarkable at best.
Next up, a wedge of apple pie served warmed, à la mode optional. We originally ordered the apple tarte tatin, but sadly, they were sold-out. We opted for the American sister of the French classic, and were not disappointed. Unlike the lemon tart, the apple pie crust was wondrously fall-apart flaky. Delicate, no. Flaky, yes. Chunks of tender apples nestled within, with a fair hand of sugar and a slight touch of cinnamon made for group smiles. Two bites in, regret settled in—we should have gone the à la mode route. To remedy the situation, we spooned mounds of the hot fudge sundae over the pie. Nothing like improving desserts by cross-consumption.
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