Monday, July 12, 2010

New York Wins: Di Fara Pizza and Sweet Revenge Bakery

Living in New York can be tough.  Mostly because there are oh so many meals that are worthy of being shared.  Either because they are truly that fantastic or not worth your time in a town filled with saliva inducing dishes.

Dom, Pizza artist

Last week I had the opportunity to experience what is considered to be one of New York's best pizzerias, Di Fara's.  I was not let down.  It was truly delicious.  In the blog world there are many harsh critics.  Maybe for the simple fact alone that it's easy to be critical or throw out judgments when it's not face to face.  Also, pizza eaters can be quite fanatical and passionate about the beloved subject.

Anyway, here is a write up from Serious Eats (including my own two cents.)  I highly recommend going if you have not had a chance.

I've also been doing some cupcake eating as of late.  I tasted a Dulce de Leche cupcake from Sweet Revenge which led me to the decision that I needed to venture to the bakery myself to try more.  The frosting was rather creamy and amazing, the cake flavorful but dry.  I wanted to know if this was a fluke or the norm so I ambled over to The Village to check it out.  Service was not phenomenal but I guess the upside was that I had ample time to decide what to order.

I landed on the Sweet Revenge (Peanut Butter Cake, Ganache Filling with Peanut Butter Fudge Frosting 3.50) and the Pure (Mexican Vanilla Cake with Mexican Vanilla Buttercream 3.50.) A guy sitting at the bar swore by the Pure which is what led me to order it. I was actually leaning towards the Dirty (Valrhona Chocolate Cake with Dark Chocolate Truffle 3.50) or the Crimson & Cream (Raspberry Red Velvet Cake with Cream Cheese Frosting 3.50) prior to his offered opinion. Sorry bar guy, flavor failure. His palate obviously sucks.

Very Pirates of the Caribbean, no?

I had help with these babies but the conclusion was the same as before.  Sweet Revenge makes an excellent cupcake BUT their cake is dry.  I don't get this.  Can someone explain to me how a bakery can successfully make a cupcake that has great flavor and creamy frosting (harder to do then you'd think) but can't seem to pull their cupcakes out of the oven in time?  Come on people, seriously.  Not rocket science.  

I may however have to try just one more time...

Sweet Revenge on Urbanspoon

Di Fara Pizza on Urbanspoon

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