Tuesday, September 02, 2008

Epic baklava

God, I love mom and pop shops. The other day I went to Poseidon, which has been a family-run business for over 85 years. It has all the tattered, personal charm of your Greek grandmother's kitchen.

I talked to Anthony about his family, the business, high rents in the city—the kind of chit-chat makes you feel connected to the community. This is what a neighborhood joint should be about. Their great goodies don't hurt either.

Instead of a dainty triangle of baklava, Poseidon's portion is like a rock. The top is a thick, multi-layered roof of homemade flakey phyllo dough; the middle is a meaty blend of crushed walnuts and almonds; and the bottom is saturated with honey—the kind that, instead of being overwhelming or cloying, adds just the right touch of sweetness.

629 Ninth Avenue at 44th

1 comment:

renaye said...

baklava is one of my fav dessert. i remembered eating baklava in the turkish restaurant i used to work at... and sometimes finishing them because they r too good!

and actually it's not that hard to make at all but i failed in making a good syrup. T__T