Showing posts with label Clay Ewing. Show all posts
Showing posts with label Clay Ewing. Show all posts

Sunday, June 6, 2010

Finished!

By the end of Cookie Quest, those who'd been with us the whole day had eaten 15 different chocolate chip cookies and walked over 8 miles! We also exercised our critical faculties by rating and writing about each cookie we tasted. Our final overall cookie order:

1. City Bakery
2. Levain Bakery
3. Roasting Plant
4. Blue Ribbon Bakery
5. Ruby et Violette
6. Alice's Tea cup
7. Jacques Torres Chocolate Haven
8. Milk & Cookies
9. Bouchon Bakery
10. Insomnia Cookies
11. Max Brenner
12. Momofuku
13. Good N Plenty
14. LifeThyme
15. Dessert Club Chikalicious

Best Texture: 1. Levain; 2. City Bakery; 3. Roasting Plant
Best Chocolate Quality: 1. Alice's Tea Cup; 2. Jacques Torres; 3. City Bakery
Best Cookie Composition: 1. City Bakery; 2. Levain; 3. Roasting Plant

CQ Stop #12: Ruby et Violette

 Ruby et Violette
Price: $2.00
Texture: 3.63 out of 5
Chocolate Quality: 4.25 out of 5
Cookie Composition: 4 out of 5
Overall Rating: 4.04 out of 5
5th Best Cookie

Assorted Comments: "Small, tasty, yet not too much cookie for your buck." -Jess Lim "Excellent example of the 'tollhouse' style" -Josh S. "Chewy and rich, no crunchiness" -Anneka Fagundes "Too small but absolutely delicious. Cute place and so many (too many) flavors. Soft and moist with succulent chips" -Naomi Huth

Serious Eats (not in top eleven): Ruby et Violette, 457 West 50th Street
The "Perfect Cookie" from Ruby et Violette isn't exactly modest. But small and chewy, with delicately crisped edges and a bold dose of chocolate, it almost lived up to its name. "This is a totally classic cookie." "I like how the cookie isn't too overwhelmingly sweet. It lets the chocolate shine." "This is a buttery cookie. I like buttery cookies." The complaint? Not enough crisp in the crust to balance out the softness. It was the texture of a Mrs. Fields cookie—even if it tasted 20 times better.

Saturday, June 5, 2010

The Walk to Find More Cookies Continues

Cookie Quest 2010!

And so it begins again...

You may remember the rousing success that was last year's Pizza Expedition: The Search for the Best Neapolitan Pizza in New York City. May 29th we took the next step with
Cookie Quest: The Hunt for the Best Chocolate Chip Cookie in Manhattan. Cookie Quest took us all over Manhattan (by foot), including many of the spots featured in Serious Eats' New York Chocolate Chip Cookie Championships: We started at 11:00 am on Saturday, May 29. Cookie Quest lasted until 6:30pm. Some people joined or left at various points, but those who made it to the end had tasted some of the best chocolate chip cookies to be found in Manhattan.

Friday, September 4, 2009

Stop #8: Cupcake Cafe

August 22nd 2009 5:30pm
Exhaustion hit and the 8th stop on our tour, La Pizza Fresca, was closed for repairs so we decided to visit the nearby Barnes & Noble and then retire to the lovely Cupcake Cafe for some dessert. Too tired and full to continue, we lounged around until we were kicked out and then all went home to digest and sleep off the pizza.


Tuesday, August 25, 2009

It's Raining Pizza

August 22nd 2009 2:20pm
Mini rain break on Houston Avenue before the skies cleared up and our bellies growled for more pizza.

Stop #3: Emporio, Manhattan


August 22nd 2009, 2:00pm
Braving the heat, we trekked on and into the cool, cleansing air of Emporio.
The group scores were as follows:
Cheese to Sauce Ratio:
3.4 out of 5
Crust: 3.9 out of 5
Taste Per Price: 2.9 out of 5 ($15 for a small Margarita)
Assorted Comments
:
"Beautiful back room: friendly, really salty." -Jason Eppink "Wet and small." -Emily Young

Rated #12 by New York Magazine: Emporio, 231 Mott St., nr. Prince St.
To fit the restaurant’s theme, Cangialosi makes Roman-style pies: thin and crisp rounds designed to whet the appetite, not defeat it. Crunchy where Neapolitan pies are tender and without a discernible rim, Emporio’s pizzas are still fairly pliant and well-conceived. The basic tomato-and-cheese pie, of course, requires no explanation, even if its cooked-in visage does: The buffalo mozzarella is drained, so it doesn’t soak the crust, and applied in such a manner that it virtually dissolves into the tangy tomato sauce, making it impossible to determine where one sublime ingredient ends and the other begins.