Canniest Cannoli (2008)


Of course, to even qualify for this prestigious designation, the shell must be filled right before your eyes just before the pastry is handed over the counter. The ricotta has to be fluffy, taste just-made, and be dotted with only a modest number of useless distractions like candied fruits and chocolate chips—the shell is responsible for providing the crunch, not the extraneous matter. This year the bronze cannoli goes to: ESTRABAR, an excellent Italian espresso bar teetering on the Brooklyn-Queens border.


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