NEW YORK CITY — From Asian steamed buns with a twist to French toast influenced by recipes from the Basque region of northern Spain, New York has new and unique eateries to try this weekend.
Here is a roundup of what's fresh on the New York City food scene:
Meaning "Home Sweet Home" in Basque, Hogar Dulce Hogar is a new pastry joint at 431 West Broadway vending baked goods inspired from the Basque region of northern Spain. The store is introducing customers to historical recipes with a twist, such as a torrija — a take on French toast in which brioche is dunked in milk and an egg mix with cinnamon and lemon before it gets lightly fried.
"It's something so Spanish, with such history, made with such love by all the grannies of Spain," said Hogar manager Gonzalo Cabrera.
Taszo Espresso Bar on Edward Morgan Place has added wine and beer to its menu, and it is now serving a weekend brunch. The expanding food menu includes a white truffle pizza, smoked salmon frittata and egg and bacon rolls with more to follow in the coming weeks, said Haitem Weslati who is Taszo's co-owner along with Simone Gastaldi. Starting April 21, the bar will also be extending its night time hours with a new closing time of 10 p.m.
A new take on the bao sandwich is in town. The Bao Shoppe at 20-66 Steinway St. is serving hearty steamed buns stuffed with unique fillings such as smoked brisket, coleslaw and fresh pickles or Korean rib-eye with kimchi. For bao traditionalists, the braised pork belly is also a menu option.
The Japanese eatery that started in Cobble Hill has opened another location at 10-70 Jackson Ave. in Queens. Hibino has drawn many favorable reviews for its homemade tofu and Japanese small plate menu items as well as sushi.