820 Washington St., at Gansevoort St.; 212-254-3000
From the same folks who brought you the only rainbow cookies worth devouring, at Torrisi Italian Specialties, come these equally elevated rainbow mini-cannoli in coconut, cherry, and pistachio. The filling is imported Italian sheep’s-milk ricotta, but the shells deviate from the Mulberry Street norm: Chef Mario Carbone makes his pizzelles from Thomas Keller’s Cup 4 Cup waffle batter and fries and fills them to order. The result is light and crisp, yielding the ideal contrasts of texture and temperature and none of the dense, premade sludginess that often befalls this Italian icon.
Best of New York 2015
From the 2015 Best of New York issue of New York Magazine
So what exactly does “best” mean in a city with thousands of pizza joints, hundreds of celebrity masseuses, and museum-worthy concept shops on every corner? Well, in the case of this, our annual “Best of New York” roundup, there’s a heavy emphasis on what’s new or what has somehow remained virtually unheard of (until now, of course).