NYC: the legendary Ferrara Cafe

Ferrara Cafe
(Little Italy)

While in New York, I spent many evenings at Ferrara Cafe. There were so many things to try, and just too little time. Tragic.

They make a mean affogato: ice cream doused with searing hot espresso. You have to be careful on busy nights, though – the affogato can sit on the counter too long before it arrives at your table, which just ruins the entire point. Specify that you want the ice cream super cold, and the espresso super hot. I tried it once with vanilla gelato (too sweet) and once with coffee gelato (just right). It would also be pretty tasty with chocolate gelato, methinks.

There are tons of tasty things in the bakery case. Just pick one. You really can’t go wrong. You can do take out, or have a seat in the cafe.

And I dare you not to be tempted by the mountain of torrone that greets you as you walk in the door. Nuts and candied fruit, all wrapped in a sticky sweet honey meringue? How can you possibly resist?

Ferrara Cafe
195 Grand Street
New York, NY
212-226-6150

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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