Every week, I document another dish that impressed and satiated me during my food adventures around New York City
I’ve been compiling a Dish of the Week on this blog since 2013. And in all that time, I’ve strictly only included one dish from each meal. Every week would bring a new restaurant and a new dish. This is the first time that I’ve broken that rule.
Last week I wrote about the mouthwatering pasta shaped like a candy wrapper at the exciting new Italian restaurant Don Angie. This week I’m focused on the dessert I tried shortly after I finished the pasta.
The fior de latte mochi is one of the more unique dishes I’ve tried in a long time. It’s another example of how the chefs at Don Angie are not interested in straight-forward Italian cuisine but rather dishes that use tradition and spin them on their head for a fun, delicious evening.
Fior di Latte is Italian for “flower milk” and refers to freshly made cow’s milk mozzarella similar to the kind they make from buffalo milk in Italy. Mochi is a Japanese rice cake that is sometimes stuffed with ice cream. I never thought these two worlds would come together so beautifully.
At Don Angie, this ball of mochi is dressed up to look like a plump portion of fior di latte. It’s dressed with high quality olive oil and a kiss of sea salt, just like the best servings of cheese. The subtly sweet gelato is also made from actual fior di latte so there is a rich creamy freshness and the mochi provides a delicate chew that just barely holds the cold dairy in place.
The entire thing plays tricks on your mind and it is incredibly exhilarating. It speaks volumes that both of these dishes were so good that I decided to give them each a post of their own. I can only imagine what will happen the next time I eat at Don Angie and try a whole new set of dishes. This food blog might start to get very repetitive. Price: $5
| DON ANGIE |
| 103 Greenwich Avenue (at West 12th Street), Greenwich Village (212) 889-8884 |
| donangie.com |
