Annelore's
The outside of Annelores was nondescript besides the large, arching glass windows, and the large light up sign. Inside was similar, very open and kind of utilitarian. On the other hand, the staff was very friendly and answered all of my inquiries.
Prinzregnter Torte
I ordered the prinzregnter torte which is a 13 layer cake with German buttercream (the star of the show) topped with apricot jelly under a shell of chocolate. The sponge was delicate and in my opinion was mostly to elevate the texture. The chocolate buttercream was light and didn't make your stomach hurt, but had a strong flavor without being to bitter. The apricot was not pronounced, but it brought up the sweetness. The chocolate shell complicated the flavor and brought the experience up.
Over all a good experience with wonderful food and great service.
El Amego
Walking up to El Amigo, it looked small on the outside, but comfortable and homey on the inside. Lined with colorful tablecloths, the tables lining the dining room were inviting and fun. The staff were cheerful and inviting but we didn't have many reactions.
Enchiladas
I ordered enchiladas verde which weren’t bad, but weren't the best either. The chicken was tender but not the most flavorful. The tortillas were rather good, chewy enough and still tinder, but not very flavorful. The verde sauce was a little watered down, but did add depth.
Di Fara Pzza Tavirn
As I entered Di Fara, the kitchen was on proud display, as well as their NYC water maker. The seating had options with multiple freestanding tables, and a looong halve booth. The wait staff was kind, and helpful, which made the experience more enjoyable.
Pizzas
I had three pizzas, but I'll only talk about the one I liked most. The white pizza, creamy and rich with a light but delicious flavor, melted in my mouth. The crust was crispy but floppy, and very good. They say it's because of the water (supposedly the NYC water's specific mineral makeup, and pH give the crust its texture), but I'm skeptical.
Geluna Gelato
Entering Geluna Gelato I noticed how cheerful and whimsical the atmosphere was, with some drawings and a neon sign in the shape of an icecream cone, and to top it all off there was a net of sorts made of crocheted ice cream cones attached by garland.
The reason it's called gelato is because in the US to call it ice cream it needs a fat content higher than 10%. In my opinion it's kind of like squares and rectangles. Gelato is a kind of ice cream that has less than 10% milk fat, and this is accentuated by the fact that in italy (the home of gelato) there is no difference. They only have gelato because gelato literally means “ice cream”.
Gelato
Hevy and rich (even with the low fat content) the milk and malted milk flavors were pleasing and refreshing compared to the coffee. The coffee was very well flavored, and unlike most coffee ice creams, this one tasted like a shot of espresso rather than a watered down late.
Kababish Cafe
Kababish Cafe was kind of hidden and in a little bit of a dilapidated area, but the decorations were incredible. There were several blue backlit shelves/pockets in the wall that made a pattern. Their name was proudly displayed on the wall, which, along with the rest of the restaurant, was lit by colored lanterns.
Makhani (butter chicken)
The Makhani (butter chicken) was INCREDIBLE. It was creamy, umami without being meaty, it's hard to describe but, like a lot of indian dishes, they found a way to make them complement each other. It was served with rice and nan. I kept this one short because it left me almost speechless.creams, this one tasted like a shot of espresso rather than a watered down late.