The suburbs may still be blanketed with the white stuff, but in the city there’s almost no sign of the recent snow storm. So with the relatively mild weather this weekend, I ran around town to try a few new spots. I started off at K! Pizzacone. Strangely enough, the “K” seems to have nothing to do with the location just steps away from K-town (aka, 32nd Street, aka Korea Town). In fact, I’ve read that serving pizza in a cone is all the rage in Brazil, of all places.
So there it is. It’s a little hard to tell from my pic, but that’s pizza in a cone, with mushrooms, olives, and pesto sauce — compact and tasty. Does NYC, land of a thousand pizza parlors, really need pizza in a cone? Hmmm, I’m not so sure. I can think of some places where I’d really like to see pizza cone stores open up soon though — airports, malls, movie theaters, and possibly the beach. There are sometimes when I want some pizza, but I could do without the greasy mess. K! Pizzacone has got that covered. It turns out a cone is the perfect way to get your pizza fix in style. Yeah, I guess you could make the same argument for midtown office workers who don’t want to risk getting a grease stain on their fancy neckties.
I guarantee you’ll hear some complaints about the wait, because they make every pizza cone to order. I can handle that. What I can’t handle is the packaging. Whoa, that’s a lot of waste for something I’ll be eating in a minute or two. Just a suggestion guys — ask people if they are eating their pizza cone on the spot and want to skip the cardboard. (By the way, it looks like that Korean chicken place next door on 32nd and 5th might actually be opening soon. Guys were outside peeling off the window stickers, so something is happening there. Oh yes, just saw this on the Times site about it opening on Wednesday.)
Next stop, Tu-lu’s. I stopped by the relatively new bakery today. It’s a funny location, just steps from the legendary Veniero’s, a place the gluten-intolerant would avoid at all costs. But there’s Tu-lu’s, a completely gluten-free bakery on East 11th Street. I opted for the dark chocolate brownie. If you’re expecting the brownie to taste exactly like the ones your mom used to bake, you might be out of luck. But if you’ve just been diagnosed with celiac disease and thought desserts like this were off the list of treats forever, start smiling. One bite, and you won’t ever look back. No sacrifices here, just sensual chocolate decadence.
My last stop was Village Tart on Kenmare and Mulberry. First, this is the kind of place where you’re going to want to dine in because it looks so cute inside, so don’t go alone like I did. But they’ll give you a slice of cake to-go if you ask. Pichet Ong is the consulting chef, and if you know me, then you know I’m a big fan of his. But forget about the Asian-accented stuff he’s done before and elsewhere. There’s more of a European vibe here, as opposed to the menu at Spot Dessert Bar where you see ingredients like yuzu, coconut, and jackfruit. Still, this treat goes on my list of clever combinations — carrot cake with an ever-so-creamy dulce de leche frosting. Ooh yeah. I bet I could make something like this at home.
I'm Justin Schwartz, an Executive Cookbook Editor for Houghton Mifflin Harcourt. My opinions are my own and have nothing to do with my employer. I'm an occasional food writer and wannabe photographer, and this blog is about what I'm up to these days. I'm the author of Veg Out Vegetarian Guide to New York City and The Marshmallow Fluff Cookbook. You can email me at justin at justinschwartz.com. I'm also on Instagram.
A lot of the books I write about are ones I've edited, so my opinions are very biased. And if I didn't work on the book, someone probably gave it to me for free. So keep that in mind before you take my word for it. Sometimes I just like to give a shout-out to my friends.