When Palermo’s Bakery opened nearly three decades ago, it was a small storefront affair. Husband and wife team, Joanne and Jerry Bruno, baked small-scale confections at first, but over the years, Jerry became adventurous, constructing elaborate designer cakes that grew more intricate over the years. Twenty-five years later, thanks in part to those same creations, the small Italian bakery has grown into two custom cake shops with more than 50 staff members.
Still helmed by the Bruno family, Palermo's Bakery creates lavish wedding cakes bursting with fondant flowers, and specialty cakes sculpted into an array of improbable shapes, such as 3D champagne bottles. Though baked goods and pastries vary by location, they often include more than 20 flavors of cookies, Italian treats such as cannoli, and kosher desserts such as rugalech. All of the duo’s whimsical creations are available for pick-up or delivery.
Since 1848, Applegate Farm has existed under many guises, but its purpose has always remained the same: to provide fresh dairy products for local families. Originally home to the Sitger family and their golden guernsey milk, the farm has changed hands several times since the late 1800s and survived through the Civil War, both World Wars, and all six Star Wars. It experimented with its first ice-cream cone in the late 1920s under the guidance of owner Julian Tinkham, who also had the good foresight to preserve the farm's historic structures so that future generations could visit the 19th-century farmhouse that once helped slaves to freedom or count the number of tiles in an authentic 1919 tile silo––one of only three built in the state.
Since then, the farm has expanded and operates under the current leadership of the Street family, who hold themselves to the same dedication to quality that has sustained the dairy for more than 164 years. The range of ice-cream flavors changes seasonally but usually includes at least 63 distinctive varieties ranging from orange pineapple and toasted almond to vanilla peanut butter and Graham Central Station––which won top prize at the New Jersey State Ice Cream Festival. No-sugar-added and dairy-free treats can also be found in scoopable form, along with ice-cream cakes, ice-cream pies, ice-cream sandwich breads, and other things that are best when sliced.
Jim Lahey may have set out to shape stone and clay, but—to the delight of just about everybody else—dough was the medium he was destined to mold. While studying sculpture in Italy, Lahey became invested in the art of Italian bread baking, and brought that passion and a hand-cultivated wild yeast back to the kitchens of New York. There, he developed an innovative no-kneading technique of bread making that spawned a revolution in artisanal breads, thanks to a recipe spotlighted by ¬¬New York Times food critic Mark Bittman. Since then, critics from sources as diverse as Bon Appétit and the Martha Stewart Show have praised him between bites of his sought-after loaves.
At Sullivan St. Bakery, the wild alchemy of Jim’s oven-teasing ways is on full display. The filone, a dark loaf prepared with mature fermentation and coated with wheat bran, gives off nutty and sour flavors, while the pane pugliese’s lingering caramel aftertaste could convince a swarm of bees to surrender their hive so that their honey could broach its soft interior webbing. Panini and pizza are also available, gracing the same breads that made Jim famous, as well as signature bomboloni Italian doughnuts, with cores of vanilla bean custard or seasonal fruit fillings bursting through sugar-powdered shells.
Though much of Kyotofu's positive press revolves around its modern Japanese desserts, including this piece in Huffington Post, critics can't seem to resist tucking into the restaurant's full menu. Zagat rated the food a 24, and the Wall Street Journal praises the eatery's tofu-centric lunches, noting that "the inventive menu will wow even the most tofu-averse." The tofu, made daily in-house and inspired by famed tofu manufacturer Kyotofu-Fujino, finds its way into both sweet and savory plates, starring in a tofu-spinach-artichoke dip as well a yuzu-citrus-tofu cheesecake. Plenty of tofu-free dishes, such as pulled-pork sliders, join vegan and Celiac Sprue Association–certified gluten-free items such as purple rice balls that have been created with the help of a partnership with chef Thomas Keller.
The restaurant mirrors the clean, contemporary presentations of its modern recipes, featuring stark, cream-colored walls lit by unobtrusive recessed lighting and flickering tabletop candles. The dining space, which New York Times critic and secret astronaut Peter Meehan compares to "the plush eating quarters of a Japanese millionaire’s spaceship" was designed by Hiro Tsuruta, of ChikaLicious fame.