In between writing papers and counting deer at the boyfriend's parents' place upstate, I've been eating my heart out in Manhattan. David Chang's noodles are everything they're cracked up to be. But it'll be the shrimp buns that I'll be back for. So good. They're what iceberg lettuce was made for.
Pictured above, the ever buttery, salty, and brilliant pretzel croissant. It's how I like to start my days in the city--breakfast of champions, I know. Below, a peek at Christina Tosi's crack pie™--pure buttery, sugary goodness, kind of like a butter tart but not so gooey. Yes, it's trademarked, and yes, it comes in a little cardboard box, just like a McDonald's apple pie, just, you know, a thousand times more awesome.
I promise to be back next week to talk about Lucky Peach and, if all goes well, a new batch of macarons.