The Art of the Serving Set

The work of Jono Pandolfi, a ceramist based in Union City, N.J., adorns the tables of a number of restaurants, among them Jean-Georges Vongerichten’s Nougatine. This month, he is offering a serving set designed for Mr. Vongerichten’s Seeds & Weeds, a restaurant soon to open in the Tin Building market in the Seaport District. The…

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A Spritz With a Cassis Pedigree

Cassis should be Rachael Petach’s middle name. A year and a half ago she introduced C. Cassis, her Hudson Valley version of the French liqueur, the essential ingredient for a Kir. Now with her local blackcurrant liqueur as a base (cassis means black currant in French), she’s introduced a spritz. Some botanicals, honey and citrus…

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How to Improve on Ice Cream Cones? Churros.

Churros, the irresistibly crunchy fluted cruller strips from the Iberian Peninsula that are often snacks and desserts in Spain, Portugal, Mexico and across Latin America, pair perfectly with ice cream. At ChikaLicious Dessert Bar, Chika and Don Tillman’s sweet spot in the East Village, they’re being twisted into crisp ice cream cones. They’re filled with…

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