The best peanut and jelly butter in the city is hidden behind a door with the letter “D”: marking an old Dunkin Donuts that is now Hani’s Bakery + Cafe, the hottest place in the city for fabulous bakery products and sandwiches.
The door “D” can be delicious or decadent, both of which are applied to Hani’s, located at 67 Cooper Square. It is the largest draw in the neighborhood since the Astor Place Rotativa was installed in 1967.
Hani’s is a love work of the old Pastry Chef of the Taverna de Gramercy, Miro Uskokovic and his wife, the senior food editor Bon Appetit Shilpa Uskokovic, who took on the space late last year.
“We discussed whether to keep the” D “and decided that it was pretty beautiful,” USKOKOVIC laughed.
Uskokovic, who first came to the United States from Serbia shortly before 11 of 11, set out to make its cakes, cookies and other candy all Americans, not influenced by Eastern Europe or France.
“I became known for my North -American dessert in Gramercy Tavern and other restaurants, and PB and J is the most American,” said Uskokovic.
Hani’s is a simple and ultra-net space with some houses and counters, although most customers buy purchases. The fritters, the bolls, the croissants and the rolls shine in a glass box. A sign lists a rotary line of sandwiches.
For me, the change of life was the PB & J. that I have eaten the combination in all conceivable forms since I was a child, including even a cake and Jelly lobster nightmare in Miami.
Hani’s version, for only $ 6, laughs. Like bakery items, it is “nostalgic, but artisanal,” said USKOKOVIC. The slice of unique and thick milk bread, which, like all the baked products, is made at home, is roasted up to a crunchy turn. The peanut butter is in the house of the bazzini peanuts. Thick raspberry jam was locally cultivated fruit.
Unless you want to make a mess, I recommend attacking the open -air sandwich with a fork and a knife. Think that comfort meal sent to the finish school. It was as satisfactory in the tongue and the palate as a succulent steak, but more fun with its interaction of creamy peanut butter and sweet jam on the head of the crunchy bread: the summer picnic lunch of my dreams.
Turkey Club ($ 17) needs 15 minutes to assemble and worth waiting. It is a skyscraper of a sandwich that uses two slices of butter bread, multigrane, instead of the three commons.
The slightly salted turkey slices share the space with a lot of crunchy bacon, sliced orange and golden tomato and pistachio and pesto by Kale.
“Let the pesto be a bit thick,” said Ukoskovic. The result has a nice and pleasant texture.
Hani oven preparation has a timeless quality that made me forget the chronicles. The best vendors are the triple-chunk Valrhona chocolate cookie and the cinnamon cinnamon cinnamon of abused and delicious milk milk.
But my choice was raspberry tea cake, a gluten -free number made of almond cake, labneh cream (tense yogurt), Mexican herbs and sugar. The almond flour is made of corn milk extracted from a Brooklyn barn. They are only $ 6.50, less than you would spend on a slice of commercial layer cake in a restaurant.
Hani’s is open only from 7:30 am from Monday to Thursday until 16:30, although they are usually left without many articles for 3. It is open until 5 pm on Friday and Saturday, but Uskokovic said it will add from 18 to 22 hours in those days.
“There is always a line out on weekends. We apologize to our neighbors and bribed them with goodies,” he laughed.
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Image Source : nypost.com