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Afternoon Snacks
On today's edition of Afternoon Snacks, we've got pie lattes, changes to look out for from Lemon Hill, and what to do with all of that cabbage.
Afternoon Snacks
Pie lattes, food and bev changes brewing at Lemon Hill, and a fermentation primer, all on today's Afternoon Snacks!
To be honest, we don’t often go in for elaborate, sweet espresso drinks. But we can appreciate one on occasion if it’s well-done—and we’d say that the pie lattes at Magpie (1622 South St.) fall under that heading. Chef-owner Holly Ricciardi is making all of her own flavoring syrups, from basic vanilla to pumpkin spice, and breaking up the sweetness with touches like mint, cardamom, and pink peppercorn. They even come with a pie fry, so you don’t feel like you’re missing out on the crust (the best part of pie, and we’re not willing to bend on that point). And while it may hard to opt for coffee that’s a dessert stand-in when you’re faced with all of those actual pies, remember that you can always go savory pie for dinner, followed by pie latte for dessert. You’re welcome! (NB, non-coffee drinkers: she’s doing hot chocolate with homemade marshmallows, too—and all of this goodness is now available until 10 p.m. on Friday and Saturday nights.)
Word from Lemon Hill (747 N. 25th St.) is that they’ve instituted a new weekend special: in addition to their regular menu, they’ll feature a different menu item each week intended for two to share. So far they’ve done a massive 16-ounce bone-in pork roast served with cassoulet-style beans, pickled turnips, and maitakes, and a whole grilled branzino with a nutty-sweet brown butter raisin puree, Brussels sprouts, white beans, and fennel salad. And while they’re keeping mum for the moment, keep an eye out for some new cocktails coming up from Al Sotack. This will be the first time they’ve updated their well-loved drink menu since opening, and we’ll be sure to pass along all the details as soon as the menu is set.
While we’re only dabblers in fermentation ourselves, we can’t get enough kimchi, sauerkraut, or pickled anything. If you’ve been thinking about testing the waters yourself, check out this sauerkraut tutorial from the all-around awesome blog Phickle. If (like us) you are regularly drawn to massive 10-pound cabbages that you can barely fit in your fridge intact, this could turn out to be really crucial information.
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