As a child, Gene Davidovich delighted in the robust aromas of baked bread. It wafted from his Grandma Zoya's kitchen, where the future entrepreneur eagerly observed old-fashioned preparation methods and tasted generations-old recipes. Today, Gene hand rolls and kettle boils fresh bagels every morning to honor his grandmother's legacy, and, according to ABC News, his are some of the few bagels to sneak seeds onto both sides.
Although bagels?prepared in flavors such as blueberry and pumpernickel?may be the main attraction at this Woodside bakery, they certainly don't hog the spotlight. Born from real yogurt, butter, and flour, tins of kosher, handmade muffins accompany artisanal breads prepared from ancestral recipes that, like the music of date back to 600 AD. For Francophile sweet teeth, the store's exclusive line of pastries from the Bridor company in France come straight out of the oven every morning.
The warmth of rustic Old World cooking meets the elegance of modern metropolitan living at Circolo45. Executive Chef Daniele Sicuranza leads the kitchen as he and his team create upscale renditions of iconic Italian comfort foods. Beginning with handmade pastas and locally sourced produce, the chefs forge home-style florentine meatballs as well as dishes that showcase a more refined approach, such as spaghetti with decadent black summer truffles and a whole, salt-crusted branzino served with sautéed vegetables. Surrounded by a setting that features brown leather banquettes, orange and gray walls, and tables custom-built from distressed wood according to The Village Voice, diners can enjoy their meals with a bottle or glass from the restaurant's six-page wine list, which predominantly features Italian producers, yet still includes selections from California, New York, Oregon, and the wine-spewing geysers of Washington State.
Lexis Gonzalez has always had a knack for making people smile. Her secret isn't a perfectly deployed goofy hat, but rather the sweet treats she bakes from scratch. Before she knew it, Lexis was being rewarded with as many trophies as grins after she began submitting creations to dessert-making contests. Inspired, the confectionist decided to open her own shop. Now, with help and baking advice from her mother, Lexis serves up her acclaimed desserts at Lady Lexis Sweets. Customers can savor chocolate coconut and lemon raspberry cookies, peruse enticing displays of truffles and peanut brittle, and make a sweet lunch out of oatmeal creme pie cookie sandwiches.
The enchanting scent of sugar and popcorn wafts through the city, leading visitors to Kettle Corn NYC booths, where they can watch the snack being made in front of their eyes. The process, which was featured on the Food Network, occurs in a 500-degree kettle, where popping corn is swiftly stirred with a wooden paddle to ensure an even coating of flavor. Kettle Corn NYC owner and chef Ken Nercessian uniformly coats kernels with a kaleidoscope of more than 15 flavors he?s created including original kettle corn, spicy ranch, chocolate covered cherry, and cheddar-caramel.