Such is the State of American Pastry
Seen from afar, the state of American pastry looks bleak: we’re stuck in brand-driven creativity. Kraft over craft. Too often, we’re often much closer. Too close, with our faces buried in supremely flaky croissant-donut chimerae, wiping November special salted dulce de leche off our chins.
Back to Everyone’s Favorite Worst Restaurant
This is how the kitchen boys’ nights out end: We stagger through double doors, sit at the same greasy linoleum table, order in invented Chinese dialects. This is how we punctuate our whisky-soaked nights on the town: curry beef stew noodle with chow fun, cha jung mein with hot oil and hock kian shrimp noodle with Cantonese noodle.
I Think “Nuevo” Means “New”
Pacifico is a pretty punchy place, or that’s what it feels like it’s supposed to be. Its bright orange walls are laced with stripes of blue. Drawings of little fishes swim along these stripes, or perhaps they’re tadpoles, or just a series of swirls in unapologetic reds, yellows and greens. Early afternoon sunlight filters through »