This cannoli, found at Ferdinando’s Focacceria Ristorante Cucina Siciliana (151 Union Street, Brooklyn; 718-855-1545), blows away the cannoli disappointments of the past: the soggy, the stodgy, the stale, the cardboardy.
It will restore your faith in — well, faith, really. Freshly made, crisply shattering shell, softly billowing mascarpone, thickly dusted powdered sugar, no messing about. “My father-in-law taught me all the recipes,” says Francesco (Frank) Buffa, the owner and supervising chef of the 110-year-old focacceria-ristorante-cucina. “People love them. So why would you change?”
Fork in the Road is counting down to our Best of New York City issue in October. We’re combing the city every day, one dish at a time, to guide you to the most delicious food in NYC. These are our 100 Favorite Dishes for 2015, in no particular order, save for the top 10.
Here’s our countdown up to now:
#100: Laminated Blueberry Brioche at Dominique Ansel Kitchen
#99: Egg Shop’s Golden Bucket Fried Chicken
#98: Ramen Lab’s Torigara Shoyu