Cutie Pies NYC is a one-woman show. “I do just about everything except churn the butter right now,” says Alice Cronin, the baker behind the Brooklyn-based confectionery. Cronin has been familiar with the ways of the oven since age 5, when she mastered her grandmother’s chocolate-chip cookie recipe. Since then, however, she’s moved on to more sophisticated desserts, having honed her skills while maintaining the cookbook section of a Montclair, New Jersey, bookstore. Working to a soundtrack of Cibo Matto, Los Amigos Invisibles, and fittingly, Cake, she now rolls cream-cheese rugelachs, laces peach pies with thyme, and gels vegan cream pies using agar.
Of all the desserts that she makes, Cronin’s favorite is her coconut cream pie. She’s not alone: the dairy-rich dessert took home first place at the City Reliquary’s pie contest in 2011. “I’m not sure if it has anything to do with nostalgia—I watched loads of Gilligan's Island reruns when I was little—or the way it riffs on the rich, steeped-in-diner-chic desserts that harken back to old-school decadence,” she says of her fondness for coconut flavor. “It tastes rich and creamy, but the texture is surprisingly light.” Cronin crafts myriad variations on sweet and buttery flavors, and she experiments with savory elements, too. Soon, she’s set to unveil a savory guacamole and corn-nut-crust pielette.
Taste Cronin’s gourmet baked goods for yourself by placing a custom order, or look for her at these New York City markets:
Smorgasburg
Saturday, 11 a.m. to 6 p.m. in East River State Park at N. 7th St.
Sunday, 11 a.m. to 6 p.m. in the Tobacco Warehouse at 30 Water St.
Bust Magazine Craftacular and Food Fair
Saturday, May 4, 11 a.m. to 6 p.m. at the Pearl Street Plaza (Pearl Street at Water Street)
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Restaurants in Ridgefield Park
MK Valencia
Lunch or Brunch for Two at MK Valencia (Up to 53% Off)
Satisfy lunch-time tummy rumblings with sandwiches or pastas, or chow down on crab omelets or french toast in Vermont maple syrup at brunch
Ridgefield Park
$40 $19
Select Local Merchants
Tongues of flame twist in a fireplace, hinting at the warmth filling the bustling kitchen at MK Valencia. Rail lighting spills a blue aura over dishes that draw from myriad culinary traditions. Mediterranean flavors shine through in salmon drizzled in a pesto sauce and lamb osso bucco. In the dining room, glasses clink occasionally like a xylophonist failing a performance review, setting a tempo for the wait staff, which totes roasted salmon in a pesto sauce.
A curtain of bubbles rises up through champagne cocktails in lively colors that match the crescent-shaped orange booths or electric-blue wine racks. During warmer months, the murmur of conversation spills out onto a patio equipped with a 75" TV. Inside, the lounge also offers two 60" TVs.
228 Main St
Ridgefield Park,
NJ
US
Chef Sammy Gnasso is no stranger to reinvention. Over the course of his distinguished career, he's worked at some of New York's most distinguished restaurants, catered for a luxurious corporate yacht, and has been featured on his own cable television cooking show. But what's closest to Gnasso's heart isn't the spotlight—it's southern Italian steak and seafood.
The chef indulges his passions (and finally returns to his Italian roots) at In Napoli, where he spends his time perfecting steaks to serve alongside lobster, veal, and a number of wildly inventive pasta dishes. And if those aren't enough to keep diners coming back for more, In Napoli also features fresh toasted garlic bread and house salad featuring their Basil Vinaigrette house dressing that can be purchased at time of visit, which should do the trick.
116 Main Street
Fort Lee,
NJ
US
Before helming the kitchen at Luka's Italian Cuisine, Chef Luka lived and cooked all over Europe and America, from his native Montenegro to New York City. Though he focuses primarily on the food of Italy and his homeland, Luka incorporates techniques he learned in the many eateries where he spent his formative years. The chef broils freshly delivered scallops and serves them alongside his signature veal Luka, and he eases pasta cravings with fettuccine, gnocchi, and tortellini. Luka's is BYOB, so patrons can complement their meals with the contents of any bottle, be it wine, beer, or a tiny ship.
10 River Road
Bogota,
NJ
US
At Flames Rotisseria, chefs use a variety of imported seafood, spices, and herbs to create a multitude of flavors, from the marinated rotisserie chicken to the flavorful ceviche dishes. In other dishes, cilantro sauce blankets braised beef and yellow pepper cheese sauce-covered pasta pair with a grilled skirt steak marinated in a special house sauce. The menu of Peruvian eats would not be complete without popular dishes such as lomo saltado, papa a la huancaina, and bistek a lo pobre.
218 Main St.
Ridgefield Park,
NJ
US
The flavors of Northern and Southern India come together at Orange Indian Cuisine, where chefs celebrate the subcontinent's liberal use of spices with cumin seeds, coriander, ginger, and green chilies. From chicken korma to goat vindaloo, all of the staples are represented here. But you'll even find a few dishes from outside India's borders, such as Szechuan noodles with shrimp and eggs.
168 Kinderkamack Rd.
Park Ridge,
NJ
US
In 1994, Franco and Paula Fidanza noticed that most delivery items were limited to pizza and burgers. Their solution: Planet Wings. Soon, they began filling New York households with more than 24 flavors of wings, such as barbecue, teriyaki, honey mustard, jerk, and hot garlic. Though the menu isn't limited to just wings. They also delivery cheese steaks, heroes, salads, and kids meals.
95-05 63 Dr
Rego Park,
NY
US
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