Chapter 1 – Victory
As I (very slowly) packed up my Brooklyn apartment, my mom came into town for one last NYC hurrah. As a dedicated Food Network viewer, she arrived with many “Have you heard of X Y or Z?!” suggestions—many of which I, of course, had heard of…except for Falai.
We headed over right after work and so it was no surprise to walk into an empty restaurant. Once seated, the waiter came by with a tray of various breads. Now, our reason for choosing Falai in the first place was Chef Iacopo Falai’s notable stint as Executive Pastry Chef at Le Cirque 2000, so our expectations were high. Two petit brioche nuggets were plucked from the tray and served with a shallow dish of olive oil and balsamic. The brioche was—dare I say—perfect! Like a buttery bonbon, we savored the sweet morsels and prepared for the next course: more bread!
After placing our order, the bread monger reappeared and offered us fresh Pane Dolce wrapped around sweet onions. Like a savory rugelach, we nibbled through the rich, flaky spiral toward ribbons of sweet white onion. Continue reading