Edwards Desserts

You can find Edwards pies everywhere.  Your generic grocery store freezer aisle.  Walmart.  Hospitals.  Cafeterias. Most likely, Burger King (more on that soon).  Popeyes (yes, they get their pecan pie slices from Edwards, as I've reviewed before, and, um, apparently hated).  But when they aren't hiding at fast food places, you'll find them in frozen sections everywhere.

"Exceptional indulgences made effortless! No matter how you slice our decadent, velvety layers and fresh-from-the-oven cookie crumb crust, our frozen pies are meticulously whipped, sprinkled, and drizzled to extravagant perfection. Simply thaw and serve to see how this crème pie will be the talk of the dessert table for every occasion and holiday."

They make whole pies, or their novel introduction to the market in late 1970s, individual slices!  The lineup is mostly cheesecake and crème pies, plus the aforementioned pecan.  They say they even bake their own cookies, crush them, and use those to make the pie crust, and have high quality standards, but, this really is a very mass produced brand.

Even though I hated the pecan pie, I was still interested in trying out one of the crème pies, when I saw rumors that they were the ones who actually make the Burger King Hershey Sundae pie, which I found shockingly delicious.

So, for research purposes, to my grocery store freezer section I went!

Chocolate Crème Pie.

"The EDWARDS® Chocolate Crème Pie is a chocolate lover's dream with luscious layers of chocolate and vanilla crème filling, then topped with chocolate drizzle, chocolate chips, and whipped crème rosettes."

I went for the Chocolate Crème Pie, curious to see if it truly is the same as the Burger King version as people say it is.  It came similarly packaged, but, with their branding, not Burger King's.  Frozen, but all you need to do is thaw in fridge for 30 mins, or even try it frozen.

I'll admit it looked pretty much like a dupe of the BK one.  Same chocolate crème dollops on top with a row of vanilla ones along the back.  Same drizzle of chocolate, same mini chips.  I dove in.

Chocolate Crème Pie: Cross Section.

Underneath the chocolate crème was the same vanilla crème body, and the chocolate cookie crust.  Yes, this is definitely a pretty near match, at least visually, and at least in the same elements.  

The only real difference I noticed is that the slice seemed more precise if that makes any sense.  The crust was a more regular thickness, the garnishes better placed.   That could very well just be a side effect of storage/shipping. It may have had a better ratio of chocolate to super sweet creme topping too?  But not certain, as I wasn’t doing a side-by-side comparison, my tastings were separated by a few days, but it seemed like it trended slightly more chocolate, slightly less sweet (which was a better balance).  Besides the slightly lower sweetness level that seemed more due to the ratios than the actual taste of the components, yes, it was the same.  

I loved it just the same.  Crunchy chocolately base for texture.  It crumbles apart, but you want that, to mix it into the bites.  Fluffy sweet vanilla crème that tastes totally fake but that works here.  Fluffy milk chocolate crème.  Great chocolate flavor from the toppings.  A slice that just eats so well.

That said, it is far from wholesome, with sweetened condensed milk, shortening, hydrogenated palm kernel oil, and a loooooong list of chemical sounding items, a slew of gums, etc, etc.  It doesn't come across as homemade at all. But I still really enjoyed it. 4.5/5.

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Joe's Pizza, NYC

Joe's Pizza is a known place in NYC.  If you've spent time there, you've likely walked by one of their locations, and seen a few folks on the sidewalk with relatively attractive looking slices in their hands, devouring on the spot.  The location near Times Square has ridiculous lines, and hoards of people, but the others don't tend to.  My impression is that locals don't hate it, but they don't consider it destination worthy.

Joe's started in Greenwich village in 1975, and now has a handful of locations in Manhattan and surrounding areas, including Boston, but also randomly Miami and Ann Arbor.  It is a very classic NY pizza joint.

Joe's has a no frills, basic menu.  This is not a place to get fancy toppings like burrata, prosciutto, or hot honey on your pizza, not a place to even get pineapple and/or ham if those are your thing.  Nope, this is a place to get the simple toppings: pepperoni, sausage, or meatballs for meat, peppers, onions, olives, mushrooms, spinach, and, perhaps the most wild one, artichokes, for veggies.  And that is it.  Pizzas come with red sauce the majority of the time, although they have a white sauce option.  And that is it, no bbq sauce, no buffalo drizzle, etc.  You can upgrade to fresh mozzarella.  No vegan cheese.  Whole pizzas come in one size, cut into 8 large slices.  Round is the majority of their product, although they do a Sicilian style square as well.  Regular crust only, no gluten-free.

And that is the menu.  There is a house salad with all the pizza veggie toppings, and that is it for appetizers/sides.  Not even garlic knots.  No desserts.  No interesting drinks, just soda or Snapple.  Don't expect anything else.  And really, you don't need anything else.

Joe's Curb Appeal.

At the shop, slices are a main attraction, served on paper plates, eaten on the street out front where there are a few tables. I've still yet to have that experience, but instead had whole pies, delivered.

I was very pleased with my experience, and I understand the staying power.

Pepperoni. $32.

Here you have it.  Iconic NY Slice.  For good reason.  This isn't a fancy slice, but it is a good one for this style.

Right level of char.  Crust is chewy in a good way, holds up well to being held/folded.  Sauce is well distributed, not too thick, not too sweet, not overwhelming in any way.  Generic cheese that is not in excess, but not skimpy.  Each element plays a supporting, but necessary, role.  Generic pepperoni, not cupping style, just basic. Slightly haphazardly applied.

Like any 1-topping pizza, this is priced at $32 ($4 more than plain cheese).

I liked this about the same as my previous favorite basic NY slice, NY Pizza Suprema, 4/5.

Veggie Pie.  $35.

I also got to try the "veggie pie", even though the menu gives no description of what veggies it will be. The answer seems to be mushrooms, onion, peppers, black olive, broccoli.  Basically everything but the spinach and artichoke.  This is one of the three predefined options (along with supreme or meat lovers), no other curated selections are offered.

This pizza reminded me of my childhood.  My family always got green pepper and onion pizza, and if my mom was making it at home, she always put black olives and mushrooms on her side (my dad was strictly peppers and onions).  I used to love black olives.  At Subway, our frequent family dinner out splurge, I'd get extra black olives (and extra pickles!).  I used to be all in on the family favorite green peppers and onions.  And somehow, probably about 20 years ago at this point, I just simply stopped liking black olives and green peppers, in any application.  Not cooked, not raw, not in salads, etc.  I actively avoid bell peppers at this point, and pick around black olives.  And yet ... I was really drawn to this pizza.

And I kinda loved it.  It was part nostalgia for family pizza night, just, with a far superior base product that we ever had, and perhaps just a crazy mood I was in, but, I really enjoyed this slice.  The toppings were even less well distributed than the pepperoni, some bites were all black olive, others were all green pepper.  There were very few mushrooms, and not nearly enough onions.  And again, I still loved it.  I'm not sure about the broccoli on pizza, at least, not with these other basic veggies, but all the toppings were well cooked, and seemed fresh. 

The base product, the crust, the sauce, the cheese, were all the same as the previous, great char, great chew, no dominating elements.  Another 4/5, higher side, and I liked this one even more.

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United Polaris Lounge, EWR

The week before I took a flight from Newark to San Francisco, United changed the branding of the flight to ... Polaris.  No longer just considered a "premium transcon", this was full fledged Polaris now.  Which yes, meant Polaris lounge access.  I was of course thrilled by the opportunity to check out the Newark Polaris lounge for the first time.

My visit was from about 11am until 12:30pm on a Saturday.  It was not busy at all.  

The space was tranquil, and seemed nice enough, however I found myself actually liking the food, and the natural light, more in the much smaller UA Club near Gate C74.

Setting

The lounge is large, and was not crowded at all when I visited.  It had shower suites that I didn't check out, and large, nice individual bathrooms.

So Empty.

There were many styles of seating, and sooo much of it was vacant.

So much space!

The lounge really was expansive, with many different sections.  It felt very open, but had considerably less natural light than the smaller UA Club at C74.

Dining Area.

There was a large dining area for those who choose to eat from the buffet.

Soft Seating.

And soft seating large individual armchairs.  Most seats had power outlets including USB.

Dining Room.

A signature feature of Polaris lounges, the main dining room.  It was also not busy at all.

Dining Room Menu.

The dining room menu sounded great, for both breakfast and lunch. I wished I was hungry for a real meal, as there were not one, but two dishes featuring asparagus, which I was really craving at the time, and all three desserts sounded great to me.  But alas, it wasn't a meal time for me, so I didn't partake in any of it.

Breakfast

I caught the tail end of breakfast when I arrived.  I saw basic breakfast scrambled eggs and sausage, but narrowed in fast on the sweet carb offering, gleeful to have the chance to try it before the lunch swapover.

Maple Baked French Toast Casserole.

I was excited to snag the maple baked french toast casserole, but it wasn't actually very good.  Extremely aggressively spiced, and very dry.  Fruit was mediocre, syrup was unlikely to be real maple syrup.  2/5.

Lunch

The lunch swapover took a while, with different elements brought out in strange order (e.g. the toppings for the crostini bar were there for a really long time before the actual bread to use as a base).  The lineup seemed decent enough, but I didn't actually really like anything I tried.

Salad Bar.

The salad bar had mixed greens or arugula for a base.  The mixed greens were brown at all the stems and didn't seem very fresh.  There were two pre-made, pre-dressed, additional salads.  I plucked some toppings out of them as the rest of the salad bar was so meager. 

Salad Toppings.

The salad toppings were a bit of an odd assortment.  Other than raw red onion, no fresh veggies.  Instead, there was marinated beets, roasted tomatoes, roasted edamame, and mushy mushy mushy asparagus (I had hope! I was craving asparagus! But wow, so mushy).  The pickled radishes were fine.  

Salad Toppings: seeds/cheese/dressing.

The remaining salad toppings were pretty uninspiring to me: some seeds, cheese, and dressing.

Shrimp Cocktail / Gazpacho.

Poached shrimp with cocktail sauce (and random marinated artichokes?), and shots of gazpacho came next.  If I was hungry, I would have tried the shrimp, but, I wasn't, and had been nibbling on other things, so random shrimp at questionable temperature didn't really seem worth trying.

Cheese / Charcuterie.

Interestingly there were only two types of cheese offered (compared to more extensive lineup in the UA Club), and no grapes, in the cheese & charcuterie section.  And no crackers?

Crostini Toppings.

An interesting offering is a build-your-own crostini bar, with several different kinds of spreads.  I didn't try the fig jam nor green olive tapenade, but I wanted to try the brie + chive spread ... and couldn't tell which that was, and which was lemon herb goat cheese spread as items are not individually labelled.  So I took a tiny bit of both, and sadly picked wrong to start, blegh, goat cheese!  The brie spread was fine though, not memorable.

Shrimp & Chicken.

The two main dishes were chicken or shrimp, neither of which I tried.

Carrots & Green Beans.

For a hot veggie, they had a dish that was mostly carrots, with a few token green beans.

Couscous & Rigatoni.

There was a base cous ous for a grain, and pasta dish of rigatoni with mushrooms, peas, and a creamy tomato sauce that I tried, but truly did not like (mushy, not very complex flavor).

Chocolate Chip Cookies.

The "famous" chocolate chip cookies made an appearance in the buffet, presented in a bit more of a classy style than the UA Clubs where they are just laid out on a platter.  They were the thin crispy style everyone raves about.

I see why people like these cookies. They aren't really my style (I'm not a big cookie person anyway), but they were pleasantly crispy, had a nice buttery richness, and did seem a bit unique. The chocolate chips were regular size, and it wasn't loaded with them, but they were fine. I'm glad I tried this, and if I really wanted a sweet treat, I could imagine getting another.  3/5.

UA Club Cookie (Top) / Polaris Lounge Cookie (Bottom).

Interestingly, the ones here in the Polaris lounge were nearly twice the size (diameter) than the ones from the UA Club down the hall.   I didn't notice any real difference in taste despite the very different look.

Lemon Vanilla Budino.

I love all puddings (enough that my blog has a label for them on it after all!), so even though I'm not into lemon desserts, I still tried this.

It was way too lemon curd for me. Tangy in not a way I enjoy. Thick and gloopy. Just, not for me. And far too little whipped cream on top! No textural element like crumble or nuts. 1/5.

Berry Crumble Bar / Seasonal Berries / Golden Oat Streusel.

The dessert bar was slightly more inviting, but was also not enjoyable. It was extraordinarily dry. So dry. The base, the topping, all of it. Dry, dry, dry. 1/5.

Snacks

I'm a sucker for all snack mixes and candies, so I was happy to see the lounge did feature a few.

Snacks!

The Polaris lounge had far more snacks than the UA Clubs, with 5 offerings: yogurt covered cranberries, trail mix, wasabi peas, pineapple, and gummy bears.  I tried the yogurt cranberries, but wasn't really into them.  The rest were standard.

Below these were self serve soft drinks, basic Coke/Sprite/Ginger Ale.  No sparkling water.

Godiva Chocolates.

"GODIVA continues to reimagine chocolate with our NEW Gold Collection: the beating heart of our praline savoir-faire. Each piece in this iconic collection embodies Belgian craftsmanship. Enjoy delicate ganache, nutty pralines and smooth caramels.."

A relatively new (I think?) collaboration between Godiva and United meant there were self serve fancy chocolates, from the new Gold Collection, with little tongs to serve them that made it nearly impossible to pick them up without dropping.  I of course tried both and appreciated the relatively premium offering.

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Wayback Burger, NYC

I only eat a few burgers per year at this phase of my life.  I grew up with ground beef as really the only animal protein served in our household regularly.  My dad simply didn't eat any others, and he had no tolerance for the smell of seafood, so, for dinner, we had basically vegetarian food and ground beef in many forms - yes, lots of casseroles.  Lunchtime deli meats like bologna, summer cookout hotdogs, and occasional pepperoni on pizza basically rounded out my meat exposure until I went to college.  Fast forward to when I first moved to San Francisco post-grad school, and I ran a dining club where every Tuesday night we celebrated "B-night", which was usually going to get burgers (sometimes, burritos, it was SF after all).  I ate a lot of burgers in those years.  I think I OD'ed on them, and really just stopped ever seeking out burgers for quite a few years.  I've recovered from that era, but I still don't eat them very regularly.

"Wayback symbolizes the inner “rebel,” who might not eat their veggies, but holds the door for grandma EVERY TIME. Slightly irreverent towards those who don’t understand, but always reminded. Wayback is honest and straightforward, reflecting our guests: hardworking people who want simple, uncomplicated things. Coming here is a treat. It’s a place for everyone to feel comfortable, and no one is excluded. It feels revived – young and fresh with a nod to how things were “back in the day” but with a twist."

Anyway.  This is a review about a burger chain, Wayback Burger.  I was unfamiliar with the brand until I moved to New York, but I do like their charming brand mentality.  They have about 150 locations in the US, so I'm a bit surprised I had never encountered one before.

I didn't seek them out for a burger, given the above, although that is clearly their main product.  They also have chicken, garden burgers and Impossible burgers, hot dogs, salads, and a decent line up of fried sides (not just fries, but cheese curds, fried pickles, tots, and onion rings).  I wasn't there for any of that though, I was there for dessert of course.  And a freebie.  Ah yes, now this is more on brand!

Interior.

The interior isn't particularly nice, with an ordering counter (or kiosks on the side), Coke soda machine, and a few quasi-clean tables to sit at.

Interior.

The only interesting piece of decor is the subway tile wall, with a slightly actually welcoming "Welcome to Wayback" printed above.

Hand Dipped Milkshakes.

Shakes are available in one size only.  In addition to the standard vanilla, chocolate, and strawberry options, they also do more premium selections like brownie, banana cream pie, or Oreo cookie, with actual brownies, fresh bananas and Nilla wafers, etc mixed in.  They use Blue Bunny ice cream, so at least real ice cream and not shake mix, but, Blue Bunny is relatively average/not premium ice cream to begin with (as I've reviewed before).

Vanilla Shake. $6.99.

"These hand-dipped delights, crafted to order with Blue Bunny ice cream and milk, are the perfect complement to any meal you choose."

I visited on National Vanilla Milkshake day, where they were giving out free shakes.  Vanilla only.  So, that is what I got.

This really was a decent milkshake.  It was not fast food style, where it comes out of a soft serve-eque machine.  This was real scooped ice cream and milk, blended.  It was nicely thick, a bit watery around the sides, and had reasonable flavor.  A bit boring overall, but, exactly what you'd expect from a basic vanilla shake.  Far better than any fast food one, not on par with a real ice cream shop just because Blue Bunny isn't that great of ice cream to begin with.

3/5, acceptable, but not something I'd go running back for.

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MacarOn Café, NYC

Macarons are high up there on the list of baked goods / desserts that I could care less about.  I don't actively dislike them, but I'd never, ever pick one over most other things.  But when people bring special things to the office, and have leftovers, I'm always incapable of not trying.  Even if they are macarons.  

"MacarOn Café was established to pay homage to the delicate French confectionery, the macaron. Our shops have been recognized as the connoisseurs of this delicious French pastry because of the wonderful variety of flavors from our master chef, Cecile Cannone."

 In this case, our macarons came from MacarOn Café, which I had never heard of before then, which is not a surprise as I never seek out these item.  No, I don't know why they capitalize the O.  They have two locations in Manhattan, one inside Grand Central, and one in midtown.  They get really great reviews in general, which also surprised me, given that Ladurée is nearby too.

Signature Box.

"From time-tested flavors, like Pistachio and Vanilla, to the seasonal and eclectic, such as Pumpkin Cinnamon and Cherry Blossom, Cecile Cannone and our pastry chefs are dedicated to pleasing your taste buds with our sinfully delicious gluten-free Macarons."

The macrons all come in attractive signature boxes with French motifs on them.  The macrons are all gluten-free and kosher as well.  All are $3.49 each or available in larger boxes for slight discount.

Macrons.

The shop seems to carry about 30 varieties at any given time.  We had an assortment, but none were labelled, so I sorta just grabbed two that looked quasi-interesting.  I later looked up a flavor guide and saw I had missed out on the pandan coconut, tropical guava, mango passionfruit, and other more fun flavors, but, alas.

I tried two, and was instantly impressed.  Some of the best macarons I've ever had, no question.

Lavender Honey.

"Floral infused buttercream which takes you for a trip in South of France Provence."

For some reason the color in this photo looks awful.  This was actually a lovely shade of light purple, and I hoped it would be ube (a girl can hope right?).  Alas, it was very clearly floral.  As my co-worker immediately identified, lavender.

Once my brain adapted to florals rather than ube though, I really enjoyed it.  Sweet but not cloying, floral flavor that wasn't too over the top, and lovely sweetness from the honey.  It all just worked really, really well.  And the macaron itself?  Flawless really.  I don't get excited about macarons, but, this shell had great chewiness, the buttercream was fluffy, the ratio was perfect.  

One of the best macarons I've ever had.  4.5/5 maybe?

Pistachio.

"Homemade pistachio buttercream. Rolled in pistachios crumbs. Nutty taste, less sweet, very subtle. Our best seller at MacarOn Café."

I knew this would be pistachio given the visible bits of nut on the outside, and I picked it as a clear safe option that would leave no guesswork. And I was kinda on a pistachio kick that month (and yes, they make a Dubai version too with chocolate shells).

This was very clearly pistachio in taste too.  Really no surprises here.  It tasted like pistachio.  Perhaps a bit fake, but relatively straightforward nuttiness.  I liked the extra texture from the nuts.  Great execution on the shell and filling ratio again.  Execution wise this was a 4/5, but I didn't love it, so only 3.5/5 for me.

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Parm, Barclays Center

Carbone.  Iconic upscale Italian New York Italian restaurant (with outposts in other major cities now too).  The place to be seen ... as if you can get a reservation.  And, well, actually known for having great food (although they *did* lose their Michelin star). 

"Since the original location of Parm opened in New York City’s Little Italy in 2011, the restaurant’s takes on Italian-American soul food have reached iconic status. From the prized Chicken Parm to the homemade meatballs to the Rigatoni Carbone, the menu is inspired by the cooking Michelin-Starred chefs Mario Carbone and Rich Torrisi ate growing up. The goal is to make the best versions of these recognizable dishes while remaining faithful to their history—and to serve them in a fun, familial environment."

But this isn't about Carbone.  It is about Parm.  wIf you aren't from the New York City area, you probably haven't heard of Parm. It is a small chain of casual sister restaurants to Carbone. Yes, they have a similar version of the famous spicy rigatoni vodka, where you can get it for $18 rather than $37.  But besides perhaps that shared sauce recipe, the establishments are quite different. No ridiculous ordeal to get a reservation. No celebs frequenting the place.  No hand made pasta.  Fast casual.  You can get it delivered.  The business does get its own accolades though, earning a place on the 101 Best Places to Eat in North America list by Newsweek.

The menu focuses around mostly sandwiches/heroes, parmesan platters (chicken, eggplant, meatball), and basic pastas.  Cannoli, brownies, ice cream sundaes.  A very approachable, quasi generic, American Italian menu.  

I've been tempted to order that famous rigatoni Carbone on Doordash a few times, but red sauce pasta just isn't something I prioritize most of the time.  I grew up eating a lot of it, and I've kinda moved on.  And then I attended an event at Barclay's Stadium, where Parm has a stand.  I studied the venue map in advance, so I knew exactly where to head immediately.  This was my top choice of food to check out!

Barclays Stand.

For our event, the Parm stand had only two items: chicken parm sandwich, and spicy rotini.  Given that the spicy rotini is what I had my eyes on anyway, this was fine with me.  The rotini is sold at all their locations as a side dish, and uses the same sauce as the rigatoni Carbone.

Spicy Rotini.

"Rotini pasta tossed in our spicy vodka sauce."

I was so excited to try this, even if from a food stand at a stadium and obviously not prepared fresh.

The sauce was certainly the interesting part.  It truly did have some heat to it.  I was impressed that it was legit spicy (not overwhelmingly so, but, certainly not just regular mild tomato vodka sauce). The sauce was creamy and well seasoned, and really was good.  That said, it didn't necessarily taste fresh and vibrant, and could have been just a good jarred spicy vodka sauce.

The pasta was fine, but not great.  Not fresh pasta obviously.  Rotini is a great shape for 1) holding sauce well and 2) just being kinda fun to eat.  It was on par with generic restaurant anywhere pasta, no more, no less.  Not too mushy, not overly al dente, fine, but not special.

So put it together and this was an enjoyable side.  I think it would indeed go well with their parm sandwiches.  It didn't really feel like main dish action though (even if portion was bigger) without some kind of mix-in or even fresh parmesan on top.  For the setting, as a side dish, yes, maybe low 4/5, but more objectively probably really just a high 3/5.

At the regular Parm outposts, this is $8 for the side dish, not sure of Barclay's pricing.

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Kolkata Chai Co, NYC

I had never heard of Kolkata Chai Co before today.  I don't dislike chai, but it certainly isn't a drink I seek out in any way.  The business does have a few baked goods though, that actually are unique, but still, it had never entered my orbit.  Until today.  When a group at work had an event catered by them, with big jugs of chai and ... the aforementioned baked goods.  And of course they had leftovers. 

The baked goods lineup is tiny.  They have exactly 2 items.  The savory lineup is equally small, again, just two items, a kati roll or samosa.  The place really is a chai shop.  They have two locations in NYC.

Donut. $5.

"A soft and sweet cake donut with a traditional gulab jamun nestled in the middle, offering a delightful blend of flavors and textures."

The first item we had was the single kind of donut they carry.  The menu even just calls it "donut".  There were only a few left, and I had eyes for the bun instead, but I was intrigued by it, as it looked like a really dense moist cake that just happened to be in a ring shape, with lots of frosting/glaze, and then ... yes, in the center, a gulab jamun ball nestled on top.  After all, it kinda is just a donut hole I guess ...

I didn't get to try this as they went quickly and I was polite at taking just one item, but I did get some of the leftover frosting bits that remained behind after folks cut some of them up, and it was really quite good.  Super flavorful.  I tasted cardamom, pistachio, rosewater, all of it.  And that was just the glaze!  In retrospect, I do wish I'd been able to try this item for real.

Cardamom Bun. $5.

"A fragrant cardamom-infused sweet dough, baked to perfection with a tender, buttery texture."

But I went right for the cardamom bun.  It looked at first glance like any other cardamom bun, like a Swedish style one for example, except that it was clearly caramelized and way flakier, more of a laminated rather than simple yeasted dough.

It was very good.  The cardamom level in particular was impressive, it was strong but not over the top.  I suspect it would indeed pair exceptionally well with a cup of chai.  The construction was good, evenly rolled, tight roll.  Relatively moist inside, caramelized and crispy outside.  It wasn't too sweet, even with all the sugar on the exterior as the base dough wasn't very sweet.  I suspect it would go fantastically with a cup of chai.

I'm surprised this doesn't get more talked about, as it really was a top notch bun. I'd gladly have another.  4/5.

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