Sunday, May 2, 2010

Follow- up on New York Post bread review

So, a funny thing happened on the the way to the New York Post article featuring my review of restaurant breads. A reader helpfully pointed out I never included a link to the article. This is because the Post chose not to run any of my reviews, perhaps because I found so much of the bread, well, forgettable. So here's a brief summary of my ratings:
  • The bread served at Nice Matin, which is baked by Pain D'Avignon, is a beautiful miche (a large, slightly flattened loaf). This is real, artisan bread. You can almost feel the hands of the baker on it.
  • Danny Meyer's newest place, Maialino, serves a nice, mild sourdough, perhaps the best bread I tasted the entire day.
  • I'm confounded by the so-called "lardo" served at Del Posto, which is yet another Mario Batali operation.  This cured pork fat, which has the consistency of butter and the taste of pig fat is unpalatable. Give me some cold, sweet, unsalted butter anytime.

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