Baby Jesus Ice Cream at Vesta

A 'Holy Trinity' of ice creams at Vesta

Vesta | 21-02 30th Ave, Astoria | (718) 545-5550 | www.vestavino.com

The latest 'scoop' seems almost too good to be true.  Many Astorians already praise 'La Torta del Piccolo bambino Gesu Cristo' -- better known as the Little Baby Jesus Cake at Vesta Trattoria & Wine Bar.  One of the most famous desserts this side of the Hudson, it's a warm, gooey, spiced date cake blanketed with sticky toffee sauce and served with a dollop of fresh cream.  It received its name when an early sampler bit into it and exclaimed, "little baby Jesus!"  The name stuck, just like the toffee sauce.

Well, sit down, because Chef Michelle Vido and her talented team at Vesta have received divine inspiration, and created a 'Baby Jesus ice cream,' studded with actual spongey pieces of the cake blended with chilled cream.  The heavenly creation arrives as part of a holy trinity, served with a dollop of cinnamon (which also accompanies the apple crisp), as well as pretzel chocolate chip, all made in-house.  This is the good stuff, too.  Decadent, creamy, rich, and velvety as it melts. Hallelujah!

Bakery giant arrives in Astoria

Leli's Bakery & Pastry Shop (35-14 30th Ave, Astoria)

As I have been scurrying around Western Queens gathering images and information for my upcoming December story in Boro Magazine, my path has taken me past several neighborhood holiday favorites... in particular, the bakeries.  While I was sad to notice the absence of Terrizzi, whose hand-painted marzipan I featured in last year's story, I couldn't help but notice a huddle of people crowded around the window this past Saturday, eagerly peering inside the newly renovated space.

When one door closes, another opens--this time, to make way for what has the potential to become a popular bakery not only in Astoria, but perhaps several other locations around the city.  Leli's Bakery and Pastry shop is the first retail outpost for the team whose Bronx-based wholesale bakery supplies high-end pastries and sweets to such mega-stores as Dean & Deluca, Starbucks, Crumbs, and luxury hotels and restaurants like the Waldorf-Astoria.

Cupcakes range from carrot and caramel-filled apple, to mocha, and even a raspberry linzer cupcake.

Baked on premises, the bakery boasts gorgeous assorted fruit tarts, artisan breads, gourmet cupcakes and cookies, and soon, specialty sandwiches for meal service at the cozy, rustic dining area overlooking the delectable pastry showcases.  In just a few visits, I have sampled delicious, fresh-from-the-oven cranberry walnut bread, an enormous rugala stuffed with chocolate and plump raisins wrapped in a honey-soaked pastry topped with crushed walnuts, a chocolate cupcake stuffed with mocha cream, and white chocolate and milk chocolate rainbow cookies with a chocolate shell so thick and delicious, it reminded me more of a pastry-and-jam-filled candy bar.

Only open a few days, lines are already building as the neighborhood greets this specialty newcomer with outstretched arms.  Open for business just in time for the holidays, Leli's promises to become a neighborhood favorite in almost no time at all.

Thinking outside the cookie jar -- Great holiday treats in Queens

Hand-painted marzipan at Terrizzi Pastry Shop

(A version of this article appears in the December issue of BORO magazine)

The holiday calendar is marked full of jovial festivities with family and friends—many of which call for bringing a treat in tote.  While not all of us  may be as equipped as New York’s first lady, Sandra Lee, to whip up a glorious semi-homemade dessert, we do have at our fingertips some pretty spectacular treats just around the corner, in a borough boasting some of the city’s best bakeries.

“I could eat these all day long,” laughs ‘Mamma’ Gianna Cerbone, owner of Manducatis Rustica.  Dating back to an 18^th century monastery in Salerno, Italy, sfogliatelle are one of the most difficult pastries to master.  Pastry dough is stretched out on a long table, lathered with butter, and rolled.  Sliced cross-sections are then formed into pockets, and stuffed with sweetened ricotta and citrus zest.  Served warm, the baked outer shell separates ever so slightly, creating layers of delightful golden crunch, which then yields to soft, warm pastry, and a citrusy cream filling.

***Mamma Gianna is offering a special for Boro readers for the month of December.  Present this article from BORO, and receive a box of 4 sfogliatelle and 4 cannoli (stuffed to order!) for $12.99 (usually $17).

If you thought popcorn was just for trimming the tree or hoovering while watching A Christmas Story marathons on television, this treat will turn your world upside down.  “I made my first version of this recipe when I was 6 years old,” reveals Chef Michele Addeo.  “It actually came rom Highlights magazine.”  Her grown-up version, now available at Sugar Freak, features a thick pudding studded with popcorn for texture, draped in a salted caramel sauce, and then capped with a snowfall of homemade cracker jack shavings.

If you’ve ever been that guest who reaches into the bowl of shiny polished fruit only to hear snickering from your dinner host who loves to display wooden imposters, this is your chance to get back.  Traditional holiday treats in Italy, marzipan are shiny little fruits and vegetables that are anything but “for display only.”  The meticulously hand-painted candy coating gives way to a soft and chewy almond-flavored center.  Terrizzi Pastry Shop has been making these edible sculptures since 1964.  Even though Mike Terrizzi took over the shop for his father, Frank, three years ago, “my dad still paints every single piece you see in the display by hand.”

Everyone has seen a chocolate fudge cake more than once or twice, but New Yorkers from all over have probably seen this particular cake more than they even realize.  If you’ve ever enjoyed this quintessential dessert at Pax Wholesome Foods, Europa Café, or any number of other delis throughout the city, you can stay in Queens and enjoy this decadent slice from the original source, Omonia Café.  That’s right, Omonia actually provides the sweets for many of the city’s busiest dessert cases, and this is one of their most popular. Devil’s food cake layered with actual fudge, crowned with glazed strawberries.  What’s not to love?

This Berry Napoleon first appeared on the menu of one of Astoria’s most famous bakeries just three years ago.  The creation of George Stertsios of Martha’s Country Bakery (the pie shop shares the name of his mother and newborn daughter), this mixed berry stack is a new twist on a classic.  The exquisite and delicious dessert begins with a flaky puff pastry crust—which is hand-rolled daily—layered with alternating tiers of angelically light vanilla pudding and fresh raspberries, blackberries, strawberries, and blueberries, all dusted with confectioner’s sugar.

Whether providing some holiday cheer for co-workers, or simply jazzing up a winter breakfast at home, the spreads at Brooklyn Bagel are second to none.  Using real, fresh, preservative-free Philadelphia cream cheese as the base, the creative team meets weekly to discuss and test new flavors. Popular holiday spreads include pumpkin and apple cinnamon.  The bagels are made with unbleached, unbromated flour, then hand-rolled and water-boiled for that extra snap. 

Though the typical New York residence doesn’t boast a fireplace large enough to burn the biggest tree you can chop down, you can still enjoy the European yule log tradition in its edible form. The white mocha yule log at Astor Bake Shop is “our version of the traditional yule log, even down to the little meringue mushrooms,” smiles Chef George McKirdy.  His elegant take is a coffee sponge cake layered with a milk chocolate cremeaux that has been rolled into a log, then blanketed with white vanilla butter cream, a white chocolate glaze, and a traditional meringue mushroom garnish.  One 8-inch log serves 6-8 guests (also available in other flavors like praline or chocolate).

If you stop by Malu bakery in Long Island City for these chocolate-covered Fritos, make sure you buy a small bag for the trip home.  Otherwise, it is not at all improbable that the confection will never last the journey to its intended guests.  A genius marriage of sweet and savory, those beloved little salty corn scoops are dipped in a milk chocolate, and served alongside several other homemade candies and ice cream at this gourmet ma and pa sweets shop.

The only thing even remotely crumby about his cake is the wonderfully buttery streusel topping that puts the “crumb” in crumb cake.  In fact, it might astound you that something this blitzed with juicy blueberries can even stay together, as the ratio of berries to actual cake seems dramatically askew.  It’s one of the most moist, delicious blueberry streusel coffee cakes to ever hit the neighborhood, and it’s born from the talents of Beverly Lauchner at Sweet Leaf.  Take one bite of this exceptional pastry, and you just might forget you even ordered the coffee to accompany it.

“The Gianna Special”

This favorite aperitif is the perfect way to kick off a holiday gathering, as the Aperol (somewhat like Campari) stimulates the appetite.  Versatile, however, it may be enjoyed between courses or after a meal, as well, as the blend also acts as a digestif.

Ingredients:

1 bottle of chilled Prosecco or Moscato d’Asti

½ cup of gelato (lemon, orange, kiwi, strawberry, or pear)

½ cup of Aperol (Italian aperitivo made from herbs, bitter orange, and rhubarb)

sliced persimmon wedges (or other fruit, such as strawberry) for garnish

Directions:

1)   pour a little bit of Prosecco into the gelato, and gently stir until it resembles a granita (no lumps).

2)   Pour the remainder of the Prosecco into your desired serving vessel.

3)   Carefully add the gelato, as it will form foam atop the effervescent wine.

4)   Drizzle the Aperol into the mixture.

5)   Pour into champagne flutes and garnish.

Serves 8 to 10 (or 2 to 4, depending on the direction you want the evening to go).  Show the BORO article at Manducatis Rustica throughout the month of December for $4 off your gourmet homemade gelato purchase of 500 or 1000 grams (usually $14 and $20 respectively).

Astor Bake Shop with beer & wine license now open for dinner

(The Astor burger with applewood smoked bacon is jazzed up with swiss cheese, cole slaw, & garlic-pepper mayo)

Astor Bake Shop (12-23 Astoria Blvd., Astoria)

Bakeries in Astoria are a dime a dozen, scattered as frequently as Starbucks in Manhattan.  But a truly spectacular, gourmet bakery like 2010's hot newcomer, Astor Bake Shop, well... places like this are one in a million.  Tonight, an intimate gathering of friends and patrons assembled at ABS to celebrate the holidays, as well as their recently acquired beer & wine license, extended dinner hours (now serving breakfast, lunch and dinner, from 7AM to 9PM weekdays, 8AM to 10PM Saturdays, and 8AM to 9PM Sundays), as well as their A-rating from the Department of Health.

Even sweeter than his stellar baked confections is chef-owner George McKirdy himself,  a superior chef of impressive credentials, having worked in such kitchens as Nobu, TriBeCa Grill, Butter, and Café Boulud prior to opening ABS, his first independent venture under his own direction and vision.

The evening began with a selection of passed small plates, many of which are featured as daily specials alongside the regular menu.  First off were shooters of an exquisitely velvety and robust butternut squash soup, with a tiny dollop of cream, and miniature diced scallions sprinkled like spicy confetti.

Next came a wonderfully light but flavorsome crab salad sandwich, with lump crab meat and chopped winter vegetables, sandwiched on a buttery, light-as-a-feather pastry, almost like a seafood eclair.

Besides slider versions of the deliciously addictive Astor burger (one of Astoria's most underrated burgers, worthy of any "best of" list, in my opinion), we also enjoyed bite-sized shepherd's pie tartlets, a hearty meat ragu on a crisp puff pastry, crowned with whipped sweet potatoes, a beautiful spin on a neighborhood favorite.

An assortment of surprisingly light but outstanding tarte flambee were also enjoyed, one with caramelized onions and cherry tomatoes, this one with salty bits of smoked bacon and white onions, like little french flatbread pizzas.

Although the savory course were genuinely sublime, any guest would be lying to suggest they had come for anything other than George's famous sweets.  You can't stare at pastries like this rustic apple tart all evening (with shaved granny smith apples, walnuts, golden raisins, and a kiss of cocoa powder) and not have a stirring in your sweet tooth.

Flawless classic gingerbread men were studded with crunchy sugar crystals that popped between my teeth, giving way to a buttery, spicy, and moist gingerbread beneath.

His version of a raspberry linzer tart cookie put any other version to utter shame.  Crunchy, spicy, nutty, star-centered cookies sandwich a sweet and tart, luxurious raspberry filling, with a slight powdery dusting of sugar.  Without contest, the most exceptional linzer cookie I have ever enjoyed.  With a glass of eggnog, I could nibble on these all evening.

An array of chewy fudge brownies, pineapple almond cakes, and other sweets circulated the room, but it was this caramel yule log that had caught my eye the moment we walked in.  This holiday treat wins the award for my favorite cake I have tasted in years.  Thin strips of extremely moist vanilla sponge cake are rolled with buttery caramel and fluffy whipped cream, draped in a blanket of even more caramel with chocolate drizzle on top.  Standing guard over this spectacular dessert is a beautiful meringue mushroom, which disappeared as quickly as the cake, like stacked teardrops of crunchy marshmallow giving way to a sweet and chewy middle.  If you go for no other reason, get yourself to the Astor Bake Shop for this dessert alone (a white mocha version is also presently gracing the display case.) 

Guiltless indulgence at Red Mango

Red Mango (30-58 Steinway, Astoria)

Open daily from 11:00am - 10:30 pm (11:30pm Fri. & Sat.)

I love... absolutely love... good, old-fashioned ice cream.  Hand-churned butter pecan by my grandpa is unparalleled.  I love frozen custards, gelato, any frosty treat loaded with real milk and fresh cream.  Iron-pressed buttery waffle cones dipped in chocolate and rolled in toffee bits, vanilla bean ice cream with swirls of raspberry puree and dark chocolate morsels.  Peppermint ice cream with gooey, crunchy bits of actual peppermint.  Warm golden butterscotch on a scoop of triple chocolate.  Fresh-from-the oven chocolate chunk cookies loaded with heaping dollops of french vanilla, decadent streams of fudge flowing down the sides, under a fluffy cumulonimbus cloud of whipped cream with a ruby cherry crowning the top.

I have not, traditionally, been an advocate of frozen yogurt.  When a Pinkberry opened by my old apartment in Manhattan, my friends wept in jealousy, certain that I would become a raving fanatic, treating myself to a daily cup.  I went once, and loathed it.  Despite the fact that I felt like I was inside a room that more resembled the inside of an enormous Hello Kitty pool toy than a dessert parlor, the yogurt itself left a sour, artificial aftertaste in my mouth, and paralyzed my taste buds for the remainder of the day.  I understand Pinkberry just about as much as I understand those who use nonfat milk for their cereal.  You might as well pour a bottle of Poland Spring over your Special K; it adds about just as much flavor, and doesn't glow a freakish hazy blue color under your corn flakes.

Needless to say, I was beyond a little skeptical to try out the newest Red Mango that just opened on Steinway Street in Astoria.  But out of loyalty to my readers, and a multitude of friends who swore that Red Mango could swim circles around Pinkberry, I set out yesterday afternoon to give it a whirl, fully expecting to sprint immediately down the block to my standard safe place that offers 31 flavors.

I was instantly relieved to discover an interior that is pristine, comfortable, and simple.  No fluorescent green and pink origami amoeba bouncing from the ceiling.  Just simple photographs of fresh fruit (and of course nutrition facts), a few contemporary tables and chairs, and calm customers enjoying their desserts either in the company of friends or their laptops (Red Mango does offer free wi-fi for its customers).

One of the girls behind the counter looked up from the toppings, and smiled at me.  "Welcome to Red Mango..." she greeted, with a surprising tone of sincerity.  One of her co-workers asked if I was ready, or if he could explain anything for me.  Would I like to sample something?

I decided to go with the Madagascar Vanilla.  If you can't do a decent vanilla, then nothing else will be that great either.  I've always believed that mastering the basics are necessary before you can delve into creative variations.  Resisting the urge to pile on every topping to mask what would surely be a letdown, I opted to go with one fresh fruit topping and one fun & crunchy topping, red raspberries and cocoa pebbles (they offer everything from blueberries and mangos, to Cap'n Crunch, Fruity Pebbles, and Ghirardelli chocolate bits).

I was profoundly surprised.  Though the texture of soft serve frozen yogurt is inarguably different than hand-scooped ice cream, the flavor was absolutely delicious.  Creamy Madagascar vanilla, with crunchy chocolate cereal flakes, and the most juicy and beautifully fresh, tart, and sweet red raspberries.  And I didn't feel grotesquely full when it was finished either.  I have to give Red Mango credit in succeeding at making a healthier frozen dessert actually taste delicious.  In addition to the vanilla, they also offer white peach, pomegranate, as well as their original flavor, along with seasonal favorites, key lime pie or lemon green tea.

As opposed to their competitors who use high fructose corn syrup or other sugars, Red Mango sweetens their 100% natural nonfat yogurt smoothies with all-natural, zero-calorie PureVia.  Red Mango also uses all fresh fruit (nothing frozen), and their yogurt contains Ganeden BC30 probiotics, promoting a healthy immune system.

Smoothies are blended from fresh fruit and nonfat yogurt, available with "boosts" such as protein, bone health, or energy.  Most of Red Mango's products are also kosher and gluten-free.  I tried the strawberry banana smoothie, which was refreshing and delicious... definitely one of the best smoothies I have had in awhile, and under 300 calories.

One of the customers at a nearby table noticed I was photographing my frozen yogurt, and recognized me from Why Leave Astoria?  An obvious Red Mango enthusiast, she also allowed me to snap a shot of her Red Mango Loyalty Card.  Every dollar you spend earns you ten points, and 500 points earns you $5 off your purchase.  You also get $5 for your birthday.  Thanks for saying hello, Melody, letting me paparazzi your card, and for the great information!

Now in soft opening, Red Mango Astoria will have its official grand opening on August 21st, where customers will be allowed a free small cup of frozen yogurt with a topping.  The first 100 customers that day will also receive a free gift.  Though I'm sure I cannot completely give up the ice cream I love so dearly, I definitely will be returning to Red Mango on a more regular basis.  It's liberating to have a satisfying dessert that doesn't make me feel so guilty.

Present your Why Leave Astoria card for $1 off any smoothie!

Gourmet baked goods rising in Astoria

Astor Bake Shop (12-23 Astoria Blvd., Astoria)

Many a baker have set up shop in the historically Greek & Italian pockets of Astoria.  Few, however, bring with them the impressive credentials of Chef George McKirdy.  His experience has taken him from Robert DeNiro's TriBeCa Grill, to Nobu, Butter, and even pastry chef at Café Boulud (just to name a small few of his previous kitchens).  He has even cooked for the legendary Julia Child.  Astor Bake Shop, however, is his own personal labor of love, and one with which he brings along a team of colleagues and recipes with whom he has baked tirelessly over the past twenty years.

When my dear friend, Hayley, mentioned that she had seen passionate discussions on several Astoria message boards, it took very little twisting of my arm to convince me to give this new kid on the block a try.  Having given it a few days for a soft opening, we finally stopped in yesterday afternoon to enjoy this welcome oasis from the steamy summer heat.

Of course we indulged in a sample of the brownies before finding a table.  Is there anything so wrong with a little dessert before dinner?  As we sank our teeth into soft, buttery, gooey chocolate squares of deliciousness, our eyes rolled back and we simply took in the sugar-filled atmosphere.  It's a pristine, spacious, and charming room with exposed brick walls, an open kitchen, marble countertops, and handcrafted tables made from reclaimed farmhouse wood.

In terms of sweets, do not expect a Willy Wonka cornucopia of cases and cases of baked treats.  There is one main display case, and a large counter confetti'd with the day's selections.  Chef McKirdy's primary focus is on quality of goods, rather than quantity.  He doesn't use artificial whipped creams, hydrogenated fats, or shortenings, so you can rest assured everything on the shelf is fresh, and baked with the most quality ingredients available.  The bake shop opens daily at 6:30 a.m., and serves lunch until 3:00 p.m. until more staff can be trained.  The bakery, however, remains open most days until 7 p.m.  Hours will be extended as soon as ample staffing can be provided.  By the fall, the hope to serve a simple dinner selection with an offering of beer and wine, as well.

Astor Bake Shop offers a To Go Lunch Special for $9.50 including a sandwich, 16 oz. beverage, and a large cookie.  I enjoyed a deliciously refreshing glass of salted lemonade.  Almost like a virgin margarita, it was exactly what I needed to quench my thirst on this particularly scorching afternoon.

One of my favorite things about the Bake Shop is that you can enjoy a full lunch before diving into one of the confectioner's treats.  At $7.75 the Astor Burger can hold it's own against any of the neighboring competitors.  Juicy grilled beef is topped with crisp lettuce, sweet grape tomatoes, cheddar cheese, creamy coleslaw, pickles, and spicy Astor sauce (a garlicky, southwestern, chipotle aioli).

I built my own combination with applewood smoked bacon, white cheddar, and tangy pickled onions for $8.  The menu is rounded out with herbed chicken sandwiches, lentil burgers, garden salads, and even breakfast sandwiches (served daily until 10 a.m.)

For $3 we shared a generous basket of handcut herbed french fries accompanied with packets of ketchup.  While the baked goods are the obvious star of the show, the burger and fries were exceptional, especially washed down with the salted lemonade.

After such a fulfilling lunch, choosing dessert was quite a daunting task.  Custard-filled eclairs blanketed in glistening dark chocolate tug at you from behind chilled glass, not to mention the meringue capped dishes of pineapple tres leches.

Ever since reading about it on the message boards, Hayley had been craving the Maize almond cake, so that was a no-brainer.  Almost like a delicious pound cake textured with cornmeal, almond flour, and a kiss of citrus zest to balance the sweet, it was a fine, moist, and exquisite slice of cake.

The inarguable winner of the day, however, was the blueberry butter tart, a sinfully delicious sugar cookie crust filled with gooey butter filling and whole fresh blueberries.  If you have ever claimed to love fresh berries or creamy toffee, this is an absolute must-try.  It vanished in seconds, and I am certain it is what will bring us back for a return visit quite soon.

We ignored the advice to allow the double chocolate cupcake to sit and warm to room temperature, which would have made it even more delicious, I am certain.  The ganache was decadently creamy, and it took serious restraint not to lick the frosting right off the top.  The balance of bitter and sweet was perfect, resulting in a cupcake surprisingly light and not sickeningly rich.

Although everything we sampled was divine beyond description, we eventually raised our white flags in surrender.  I can guarantee, however, that you will find both of us there many more times in the future.  Be sure to call ahead if you are seeking a particular cake or pastry (the red velvet looked exquisite), as they do sell out almost daily.  But if you find that your favorite treat is unavailable, don't let that stop you from sampling something different.  Chef McKirdy knows his way around a pastry kitchen, and he's every bit as kind and sweet as each of his pastries.  It's a real thrill to welcome him to the neighborhood.

No Bluffin' with this Muffin (eatin' cake with Anita Buffem): Martha's Country Bakery

Martha's Country Bakery
36-21 Ditmars Blvd, Astoria

Unlike Manhattan, you won't find a Starbucks on every single, solitary corner in Astoria.  What you will find, however, is a slathering of Greek bakeries, which are sometimes quite disappointingly hit-or-miss.  While I will never turn away a honey-soaked sliver of baklava or a warm, citrusy cream-filled phyllo galaktoboureko, I am sad to report that not all of the patisseries in this greco-centric neighborhood pop out the best of the baked goods.

Although I have waited in line many-a-time for a tasty morsel at some of Manhattan's notorious sweet shops like Magnolia or Crumbs, I can honestly share that my favorite bakery is, in fact, in Astoria... and one worth traveling to in lieu of the city's generous offerings.

Martha's Country Bakery has been satisfying my sweet tooth since I very first moved to New York several years ago.  Though I pride myself in cooking my own dishes to take to dinner parties, when in a pinch, this is one of the only places I will cab it to for a last-minute pie worthy of my endorsement on a table spread.  I may or may not have one time brought one of Martha's mixed berry pies to a party, and upon receiving such rave compliments, may or may not have neglected to reveal that the homemade pie had not exactly been made by me in my own oven... shameful... I know...

Though I try not to indulge in Martha's every single time I crave it, I most recently returned for a ridiculously fun lunch date with the uber-hilarious and multi-talented Travis Barr, alternately adored as Anita Buffem of Sunday Morning Mimosa fame (click here to read my previous entry about the side-splitting comedy troupe).  It was Travis's maiden visit to the bakery, and I was thrilled to show him the ropes.

"Bradley Hawks, what are you trying to do to me?!" I just laughed as we took in the overwhelming selection.  Dare we try one of the muffins?  Which one?

Besides the muffins, there were countless varieties of butter-cream cupcakes, bread puddings, pound cakes, even gelato...

It was an unseasonably gorgeous day, and so after perusing the insane myriad of options in the seemingly endless glass cases, we finally settled at a table on the sidewalk cafe for a slice of cake and coffee al fresco...

Everything at Martha's is immaculate and beautiful.  Look at how you can even see the sky reflecting in the polished knife in the picture above.  Travis settled on the most delicious piece of red velvet cake I have ever tasted.  The cake itself was light and moist, but the decadent cream cheese frosting was absolutely out-of-this-world.

Do you see that?  Are you kidding?  The caramel cake was sinfully divine, with alternating layers of chocolate cake, and creamy chocolate and french vanilla mousse, all drizzled with buttery caramel and crowned with ruby strawberry.

Though Martha's features both classic and contemporary American desserts, we at least threw a nod to the Greek neighborhood with a particularly tasty frappé.  A frappé is an extremely popular Greek java concoction -- essentially a shaken, foam-covered iced coffee drink.  It can traditionally be ordered sweet (2 teaspoons of spray-dried instant coffee and 4 teaspoons of sugar), medium (2 t. coffee + 2 t. sugar), or plain (2 t. coffee with no sugar)... and also with or without evaporated milk.  And yes, as you may have surmised, we indulged in a "sweet" frappé-milk (the proper term when ordering).

The next time you find yourself in Manhattan contemplating waiting in some heinous cue for a pastry... hop on the train and take the short 20-minute ride on the N or W to the Ditmars stop, and enjoy the five-block stroll to Martha's Country Bakery.  Not only will you save yourself from wasting time standing in line, but you'll find yourself on a field trip to what is probably a far superior bakery in one of New York's most colorful and diverse neighborhoods.