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“Lenore's galettes, one savory with a filling of fresh summer tomatoes and basil and one sweet with caramelized peaches, were tender and flaky and buttery and perfect. Maz's nargesi, an egg and spinach dish similar to shakshuka, burst with flavor on the tongue, especially when eaten beside the fresh watermelon and soft cheese salad he'd brought. They'd catered in bagels from the local bagel place, and whatever empty boasts New York City made about its food, they were right in that they had the best bagels anywhere. Especially when heaped with lox and cream cheese and capers and red onions sliced so paper-thin light shone pink through them.” — Amanda Elliot
Lenore's galettes, one savory with a filling of fresh summer tomatoes and basil and one sweet with caramelized peaches, were tender and flaky and buttery and perfect. Maz's nargesi, an egg and spinach dish similar to shakshuka, burst with flavor on the tongue, especially when eaten beside the fresh watermelon and soft cheese salad he'd brought. They'd catered in bagels from the local bagel place, and whatever empty boasts New York City made about its food, they were right in that they had the best bagels anywhere. Especially when heaped with lox and cream cheese and capers and red onions sliced so paper-thin light shone pink through them.