Restaurants & Bars 1

greek pastries

jen kalb | Feb 8, 2000 04:59 PM

I have to thank recent NYTimes exposure for getting me back to Poseidon Bakery (9th in the 40s), for the first time in many, many years. The dessert pastries were rich, luscious and varied; we only tried three kinds but they all had different textures and flavor notes; the trigona, with almonds and almond paste was particularly rich and wonderful - as it went down, we were thinking how well it would be complemented by whipped cream, like pecan pie. Savory pastries were excellent as well. Head and shoulders above most commercial baklava; worth a journey.

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