Wednesday, April 6, 2011

Zero Zero for Pie and Dessert

Zero Zero (named for the type of flour pizzaiolos use in Napoli) puts out really good pies—like my fave, the Fillmore comprising hen of the woods mushrooms, leeks, mozzarella, parmesan, pecorino, fontina, garlic and thyme. But it also happens to have a really great make-your-own-dessert program.

DY, SP and I chose the Straus Dairy soft-serve vanilla-chocolate swirl topped with crispy shards of nutty, buttery toffee. Along with it, powdery puffs of deep-fried ricotta dough rolled in cinnamon sugar. In a word: heaven.

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