June 4, 2018

Fonda, Brooklyn, NY. September, 2010

An odd thing happens sometimes when I go out to dinner with Nick. The restaurant’s pastry chef either knows him or recognizes him and sends out lots of desserts. I can remember eating at Rialto in Cambridge, MA, one evening after Nick had been part of a presentation there earlier in the day. At dessert time, a large assortment of sweets was delivered to our table, and the pastry chef could be seen over in the corner, sneaking a peek to see which ones might meet with favor. I’m not complaining. Here at Fonda, a different situation. Because Chef Roberto Santibañez is a friend, he’ll often ask for Nick’s opinion about the way certain desserts have turned out. (Often they’re Nick’s recipes to begin with.) I am always grateful to share the benefits. This time, in addition to the tres leches cake (which you can just see a part of, lower left), there are two brownies with a caramel sauce and cinnamon-laced whipped cream. And it looks like maybe a bread pudding (which I am bound by law to order whenever I see it on any menu) and a chocolate-dotted cookie. Mmmmmm. The same again, please.

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