New Yorkers will remember summer 2017 as The Summer That Almost Wasn't. It took until well past the calendar declaring the season here to actual feel any warmth in the air. So Quality Eats' pastry chef Cory Colton did what he could to make it come faster. "I made the menu as bright and colorful as possible," he laughed.
If you visit the restaurant for brunch, you'll see what he means. The morning buns come to the table in a shock of neon green pistachios and pink strawberries. The shareable dish is Colton's signature, having kept its spot on the menu since day one of brunch service. "I change the flavors seasonally, so we've done pumpkin for fall and maple for winter," he said. Summer's version is by far the most Insta-worthy, though. "It's awesome when I'm here and get to see people immediately whip their phones out," Colton added.
You'd want to 'gram the baking process, too, if you could. Colton stretches dough extra-wide before slathering it with pistachio cream and rolling it like a cinnamon roll. But instead of cutting the tube into the usual single-serving pastries, he coils it into a round pan to bake. When you take a slice of the finished product (you'd be wise to slather it with the strawberry-rhubarb cream cheese it's served with), you can see the strands of bright green pistachio cream woven throughout.
One taste, and you'll regret inviting such a big group of friends to the table. So choose wisely (aka, just your bestie), and go to town. Colton will consider it a compliment: "I saw a table of two girls order a morning bun and just share the whole thing," he said. "It was amazing."
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