Guide to the Guide

Over the summer, Bay Ridge's food scene was put under the microscope in Sherri Eisenberg's Food Lovers' Guide to Brooklyn. We begrudgingly share a chapter with Dyker Heights and Bensonhurtst, but at the very least, the author was sensible enough to understand that of the three neighborhoods, ours is first and foremost.

Eisenberg's writing is largely focused on the neighborhood hot spots. Each chapter (including the one on Bay Ridge) consists of four sections: "Foodie Faves", "Landmarks", "Specialty Stores" and "Food Events". It presents a positive image of Bay Ridge by keeping to our more popular establishments. Her vanguard totes popular restaurants like Grand Sichuan House, Areo and Al Safa.

When it comes to specifics, Eisenberg speaks generously. She praises particular dishes or discusses local favorites. Her quick explanation of the obscure Egg Cream is especially exciting, because most of her local favorites are more popular.

Eisenberg delivers criticism respectfully, but perhaps not often enough. She earns a nod for mentioning Areo's exclusivity (wear your best pinky ring), but she seems reluctant to go any further than that. Similarly, her selection of restaurants is limited by positivity. None of her reviews are focused solely on the negative aspects of a restaurant--or strictly warning against it. We can all think of at least one place we'd tell a friend never to visit.

If there is one striking problem with the book though, it's that the survey of Bay Ridge is fairly superficial. It overlooks many of the newer or less-known neighborhood favorites. Pegasus, 86 Noodles and Kettle Black are among the notable establishments that were omitted from her guide. These are the gems that locals look for because of their obscurity.

Although the guide is unsuitable for the needs of Bay Ridge regulars, Food Lovers' Guide to Brooklyn is fantastic for an overview. It will represent Bay Ridge well to curious Brooklyn foodies by showing our good side and its best smile.

Sweets Spotlight: Mini-Series Brought to You By...

It seems strange to say the little building which plays host to Bay Ridge Bakery houses a titan of the Bay Ridge food scene, but it's undoubtedly the truth. Along with Your Baker, it represents the pinnacle of our local dessert scene. It was inevitable that some of their less pricey treats would end up here.

If there's anything Bay Ridge can appreciate, it's likely a cannolo (cannoli is the plural). It only makes sense then, that a miniature cannoli would be just as appealing! For the uninitiated, a cannolo consists of a fried, tubular pastry shell with a sweet filling. In this iteration, it features a few small chocolate chips. These are sold by the pound, but individually go for about $1.25 to $1.50. Given the price, it's a small treat, but it's tasty and not without charm.

Less popular, but still worthy of praise is the miniature éclair. Consisting of soft, confectioner's dough, a light chocolate topping and a creamy, sweet filling, it hits all of the major notes one expects from a pastry: inside, outside and dressing. This will only last two or three bites, but each one s a series of sensations. Start with a soft bite and stop abruptly to avoid cutting right through the custard and clapping your teeth together. Like the cannolo, it's in the sub $1.50 range.

The last of the mini-pastry smörgåsbord comes in the form of a tasty strawberry tart. A strawberry crowns the soft, sweet dough shell, but it's not the only one present. After the first bite, one will find a second, equally enticing strawberry lurking inside of the crust. Heavier, it makes sense for this delight to cost more. At about $2.50 each, it's the most expensive of the miniatures.

I Wanna Be a Muffin Man

Muffins are like sophisticated cupcakes without the icing. That's part of what makes them in many cases, very bland. One can spice them up with blueberries or smear butter in an effort to liven it up, but realistically speaking, the muffin is hardly the go-to for most of Bay Ridge. However, there's nothing boring about the Red Velvet muffin from Five Star Bagel.

The muffin does its namesake justice, with the majority of its soft, spongy form taking on the appropriate flavor between chocolate in vanilla. In this example, the slider strays more toward the cocoa bean, but the hint of vanilla is key. Baked fresh in the morning, so long as one gets to this muffin before it's gone, it's a perfect way to perk up before the daily commute. Unlike many such machinations, this bundle of boo-ya doesn't lose its appeal after the first few bites. It's good from start to finish and like most of its brothers and sisters, doesn't go poorly with a bit of butter or a toast.