Never being so happy to see Little Italy in our lives, we make it out of Chinatown to the plaza of Italian sidewalk seating. At this point, we are ready to try anything Alex Guarnaschelli recommends based merely on the enticing language she uses to describe it, so we head to Ferrara Bakery to have Alex’s LAST SUPPER dishes: the lobster tail and sfogliatella.
|If You Leave a Bakery Without a Shopping Bag, You're Doing Something Wrong|
This is not exactly the case.
|Lobster Tail, Not from Maine|
Get it together, people.
Ferrara’s baked goods are placed in long, glass-enclosed cases which make you more and more hungry as you stand and wait. Clever marketing, Ferrara.
|We'll Take 5 of Everything|
For future reference, never, ever say no to sugar.
|One of These Things is Not Like the Other|
It needs sugar. WHOA does it need sugar.
In the sfogliatella’s defense, it is not what we were expecting, meaning it is hardly sweet. Fanned scales of dough cover a lemony filling with the texture of ricotta cheese (hardly knowing how to cook, we can barely identify ingredients, so forgive us). It is beautiful to look at but less gorgeous in taste -- it doesn’t really taste like much, and the scales are disarmingly crunchy.
In essence, it needs some sugar.
Just remember: never say no to sugar.
Ferrara Bakery’s Lobster Tail: 4 stars
Ferrara Bakery’s Sfogliatella: 2 stars