Thursday, April 12, 2007


Stephanie Barlow writes up the reopened Risotteria in the current New York Press. She's pretty positive, but I think her review gets a little confusing when she writes, "When it comes to dessert, Risotteria is fine for those who can’t eat gluten, but everyone else should stick to traditional cookies ($2.25 each)." Reading that, you might think that the cookies are made with gluten, but the last time I checked they were gluten-free too. She also gives short shrift to the cheesecake and especially the carrot cake as far as my own dessert preferences are concerned.

Photo: David Marc Fischer

1 comment:

Anonymous said...

I interpreted her review of the cookies to mean that the rest of the desserts are good by celiac/gf standards, but people used to gluten-filled desserts will be most pleased by the cookies.