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Restaurants & Bars 3

Rigo Pastry

John Farago | May 11, 2003 07:24 AM

As part of the ongoing extinction of Hungarian food in NYC, Rigo Pastry -- the last authentically Hungarian pastry shop in the city -- closed a couple of years back when the wife of the original baker/owner passed away (for serious trivia fans, does anyone recall the location of their second, upscale, shop on Madison Avenue? or their original, mostly bread, bakery before they went upmarket on 78th St.? or the name of the owner?).

I have an obscure, but logarithmically increasing, yearning for two things I've never seen anywhere else.

One was a white petit fours, sort of shaped like an Alp. White fondant over an inverted cone shaped stack that started with 3/8" of genoise at the bottom, then a 2 1/2" tapered mound of very creamy, very marzipany, soft cream, then a half glaceed red cherry at the top under the fondant.

The other was a savory hot cheese puff appetizer, with a very creamy cheese core surrounded by puff pastry with a diameter roughly that of my thumb, with open ends with cheese stanching the flow of cream spilling out from the center.

Does anyone know how to find these? How to make them? How to find anyone who ever worked at Rigo (other than the wonderful counterwoman who works sporadically at Orwasher's, but has no idea of where to look)?

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