Lisa's Dumplings

Lisa's Dumplings is a dumpling restaurant up near Columbus Circle in NY.  It was started, you guessed it, by someone named Lisa.

"Her philosophy for Lisa's Dumplings is to create all natural, freshly cooked dumplings, with no artificial flavors or ingredients. Her store is an open kitchen where customers can see their dumplings being prepared right in front of them. The wrappers are hand made at the front counter, and the fillings are placed in them and then pinched closed into the perfectly formed  flavor pocket known as a dumpling. The dumplings come in a variety of flavors and are either steamed or fried. Customers stand at the counter watching the process take place in anticipation of that first savory bite." 

The restaurant features an open kitchen so you can watch the dumpling making action, which I haven't actually seen, as I only experienced their dumplings at a popup event offsite.

Popup Decoration.

At the event, they decorated nicely with traditional Chinese decor and a sign about the chef.

Popup Menu.

The popup menu was a dumpling meal, with choice of dumpling, sauce, and side.  Although the menu said only 1 kind of dumpling was allowed, many of us asked for two kinds which was no problem.

Steamed Dumplings.

Our lineup was only steamed dumplings, 4 kinds: Pork & Chinese Cabbage, Beef & Onion, Chicken & Green Pepper, and Veggie.  At the actual restaurant, they have more varieties (including seafood) and all are available pan fried or steamed.

If you buy them at the store, they come 7 to an order for $11.99/10 for $13.99/14 for $17.99, +$1 for pan fried instead of steamed.

I tried two kinds (pork & cabbage, veggie), but actually really disliked both.  They had a ton of 5-spice in them, and I truly don't like 5-spice.  There was no way to appreciate the filling given how strong the spicing was.  I wouldn't call them particularly well made dumplings either, as the wrappers were very thick and many weren't fully sealed.

Sides.

For sides we have 3 choices, all served cold:

• Cabbage and Cucumber Salad
• Kimchee
• Honey Glazed Potato

Dumplings (pork & cabbage, veggie)
w/ cabbage & cucumber salad, honey glazed potato.

For my meal, I selected two kinds of dumplings, and two sides.

Cabbage & cucumber salad:

This was a pretty simple side, just cabbage and cucumbers with rice vinegar and a hint of garlic and salt. It was fine.  3/5.

Honey glazed potato:

This was good.  Fairly flavorful, with soy and honey.  Potato not too mushy.  But a bit odd as a cold dish, and a bit odd alongside carby dumplings. 3/5.

Pork & Chinese Cabbage dumplings:

The wrappers were thick, and split apart on many of the dumplings.  The ball of pork inside was pretty big, and had a nice amount of chopped cabbage.  But ... I actually hated these due to the aggressive amount of 5-spice.  1/5.

Veggie dumplings:

The veggie dumplings turned out to be bok choy, carrot, and shiitake mushroom, with lots of five-spice.  Again, the 5 spice just killed these for me.  Also the veggies were pretty mushy.  Meh.  0/5.

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Mister Softee

Mister Softee.  An iconic brand you'd think I would have experienced before now, given that I adore soft serve ice cream.  And yet, although I had great brand awareness, I hadn't ever actually visited a Mister Softee truck before now.

"Mister Softee was founded by William Conway and James Conway in 1956 in Philadelphia and is one of the largest franchisers of soft ice cream in the United States, with about 350 franchisees operating 625 trucks in 18 states. The headquarters have been in Runnemede, New Jersey since 1958. It is still run by the Conway family, co-owned by cousins Jim Conway Jr. and John Conway."

Mister Softee trucks are ~everywhere in NYC, but the city also has so much actual premium high end specialty soft serve I've just never prioritize it, although I've walked by the trucks many, many times.  Also, I'll admit I've always thought they were overpriced for what is pretty basic ice cream at the end of the day.  They do NOT post their prices on the trucks (hello, tourist tax), but when I've stopped by to ask a few times I recall a basic cone being $6-8, which seems crazy to me.  They have just the basics: vanilla and chocolate soft serve (or twist), cup or cone (or double cone), and standard generic chocolate or cherry dip, sprinkles, and simple sauces for sundaes.  I think they only do a single size.  That is it.  Iconic, yes, premium, no.

But ... they also do catering, and I attended an event with the Mister Softee truck for all attendees, so I seized the moment to finally get to try it.

Small Vanilla with Rainbow Sprinkles.

This was such a basic cone!  It wasn't made with any particular care, it was kinda small (although really the size was fine with me), the sprinkles weren't particularly well applied.  Basically, generic, you can get it anywhere, in terms of looks.

The taste was good, but again, pretty generic you can get it anywhere.  The base flavor was perhaps a bit vanilla, not too fake tasting, not too sweet, but definitely more akin to frosting flavor than a deep rich vanilla.  It was very creamy, perfect temperature and consistency, and melted beautifully.  Their machine is clearly well calibrated.  The sprinkles were standard sugar sprinkles, the cone a triangle shape cake cone (which is actually my favorite style - I grew out of sugar cones for the most part, but I get annoyed by the flat bases of standard cake cones).  Both were fresh though, no staleness detected.

I see this as what is probably a very reliable, basic cone.  It is good, there is nothing at all wrong with it, but it is not an interesting, unique, or premium product.  Certainly many steps above a fast food cone though.  High 3/5, maybe 3.5/5.

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7th Street Burger, NYC

I don't seek out fast food that often.  I don't seek out burgers that often these days (although, many years ago, I hosted a weekly burger night, where we went to get burgers from places all over San Francisco, ranging from fast casual to high end steakhouses that served burgers only in limited quantities in their bar, etc).  Yet I was very excited recently when I got to finally try 7th Street Burgers, when my office had a special event at Barclay's Center, and they were one of the vendors.  I was so impressed by that first encounter, I quickly sought them out back in Manhattan at their regular stores.

"Craveable smash burgers, loaded fries, and late-night bites. 7th Street Burger serves fast, greasy goodness across NYC, Brooklyn, DC, and beyond."

7th Street Burgers has been on my radar for a while, often sited as a great, affordable, smashburger around New York.  The concept is fast casual, and pricing is lower than pretty much anywhere else.  The chain started in the East Village in June 2021, and has a slew of locations now in New York, New Jersey, and DC.  They are known for, well, the smash burgers.

"A "smash burger" is made by smashing the meat patty on the grill, creating a crispy outer crust while keeping the center of the burger juicy. Our house sauce brings the whole experience to the next level!"

7th Street has a very streamlined menu.  Cheeseburger or spicy cheese burger (with jalapeños and ghost pepper sauce).  All have onions cooked in.  Single or double. Vegetarian impossible burger option.  Fries, loaded or not.  And that is it.  No sides besides fries.  No fresh vegetables, e.g. lettuce/tomato as toppings.  No appetizers.  No desserts.  No chicken, salads, etc.  Heck, they don't even have a non-cheeseburger on the menu.  No ability to specify the done-ness of your burger.  Smash burger, the way they make it, and fries. That is it.  I'm sure this helps keeps costs down.

Visit #1: June 2026, Barclays Center

My first visit was to their stand at Barclays Center, just a concession stand.

Cheeseburger & Fries.

Since I was at a concession stand at Barclays, things were even more streamlined - the burgers were already made, and just handed over in a tray.   We had no choices, just the cheeseburger and regular fries.  They were handling steady lines so items were actually fairly fresh, but, obviously not quite the same as ordering at a real location.

Fries.

"Crispy, golden fries with a perfectly salted exterior and fluffy interior."

The fries did not impress me.  They were very generic, very simple, basic fries.  Not particularly flavorful, not particularly anything.  They just were.  With Fuku right around the corner with seasoned very crispy waffle fries, why would you ever pick these?

One of my co-workers however did like them, saying, they were "basic but not badly executed if that makes sense. I.e. they are crispy, not soggy, but lacking any good seasoning."  He was right, they were that, but to me, that didn't make them worth eating.  I was glad someone else wanted them.  2.5/5.

At their regular stores, these are $4.50.

Cheeseburger.

"Single patty, 100% fresh beef burger served with American cheese, grilled onions, pickles and house sauce on a Martin's potato bun."

The burger though.  That was something else entirely.

Wow.  Um.  This was good.  Really good.  Really satisfying.  And yes I'm talking about basically a fast food burger, not even from their own store, but from a stadium concession stand.  I then really, really wanted to try one at their real restaurants!

But backing up.  I really liked everything about this.  The burger had a great char.  Loved the crispy edges.  The beef was nicely seasoned.  It was fairly juicy inside for a thin burger.  The cheese was well distributed and perfectly melty.  Plenty of it, but not overwhelming.  Simple American, nothing more needed.  Yay for grilled onions and pickles.  Creamy flavorful house sauce (although I did add a bit more ketchup on some of the edge bits that had no sauce).  No "fresh" elements like tomato or lettuce, but I didn't mind. This was just a very satisfying burger base!

And then the bun.  Unlike most fast food or fast casual buns, this was not a generic bun at all.  Flavorful Martin's potato bun with a bit of sweetness.  Lightly toasted.  I often do lettuce wraps or open-faced burgers because I want to taste more of the burger/toppings and want to have more fries/sides and don't want to fill up on bun, but this was a bun I gladly devoured.

I truly enjoyed every bite of this, and can't wait to get another.  4.5/5.  Yes, for a concession stand burger (but again, it isn't trying to be a thick, mid-rare, truffle topped, $30 burger.  It is a cheap smashburger.  But a damn good one!).  At their regular stores, this is $6.50.  Insane value.

Visit #2: June 2026, Times Square Location

So, uh, a few days later I visited a real location, the one near Times Square, when the Knicks won a game in the finals, and 7th Street gave out 777 free burgers, and I of course snagged one.  You know how much I love my freebies!

Sidewalk.

Outside on the very busy sidewalk was two tables only, standing room, for devouring burgers on the spot, which I saw several people do, in impressive record time.

Counter.

Inside was a simple ordering counter, old school Coca-Cola branded menu board, and some booths.  The music was loud, the place had grit.  I liked it even more.

Cheeseburger.  $6.50.

The burger looked nearly identical to the one from the concession stand, slightly less scorch mark on the top of the bun, slightly less beef overhang, but, very close.  The bun did seem perhaps a bit softer, a bit more fresh.

Cheeseburger: Inside.

Inside was the real difference ... while it had all the expected cubes of grilled onions, it did not have any pickles!  I loved the pickles last time, and they should have been included.  Alas.

The onions were good, the cheese was perfectly melty, the sauce well distributed, the burger was nicely charred.  All just very nicely done for this style of burger.  3.5/5.

Visit #3: June 2026 - Flatiron Location

A week later, another visit, this time I picked the Flatiron location just to try somewhere new.  Also, yes, another freebie when the Knicks won again.

Spicy Jalapeño Burger. $7.

"Single patty, 100% fresh beef burger served with American cheese, grilled onions, jalapeños and ghost pepper sauce on a Martin's potato bun."

Next I tried the only other burger, the spicy jalapeño one.  Same basic burger, but this swaps in jalapeños for the pickles (a loss to me actually, I love the pickles) and uses ghost pepper sauce instead of their house sauce.  I got this mostly for completeness and curiosity, not because it sounded better to me than the basic cheeseburger.

I was a bit sad to see it seemed made with less care - the burger had part ripped off, and it wasn't warm, even though I had arrived ahead of my pickup time, it clearly was ready much earlier.  It seemed less juicy and less charred as well.  It did have the best bun toasting of any so far though.

Spicy Jalapeño: Inside.

I was also a bit sad to see the jalapeños were raw.  I somehow thought they'd be cooked and maybe chopped up like the onions.  They were just raw jalapeños.  I'd definitely go back to the pickles in the future.

As for the ghost pepper sauce, it was fine, a bit spicy, creamy, but there was only a pool of it in the middle of the bottom, so I found it didn't spread much onto the rest of the burger.

My least favorite burger so far, partially because I prefer pickles/house sauce over the jalapeños/ghost pepper sauce, partially because it was less fresh, partially because it just didn't seem as well made. 3/5.

Visit #4: June 2026 - Times Square Location

So I went back to the Times Square location, also wondering if location made a difference.

Spicy Jalapeño Burger ($7) + Extra Onions ($1).

Ok, this was the worst made one so far.

The bun had no toasted mark on top at all.  I ordered extra onions, and got the regular amount.  If anything, it had less than usual.  The cheese was barely melted.  The patty was dry.

Spicy Jalapeño Burger: SO MUCH JALAPENO!

The burger was loaded with jalapeños.  I ordered extra onions, regular jalapeños.  Did they just mix those up?  It had jalapeño under the top bun as well.  Way way too much raw jalapeño.  And where were my onions!

This was just not well prepared, on any level - the bun lack of toasting, the burger dryness and cheese not melted, the lack of customization followed ... if it was my first one from here, I never would have returned.  3/5, everything did taste good but wow, execution was off.

Visit #5: June 2026 - Times Square Location

Impossible Burger ($8)
w/ extra onions ($1), pickles ($0.50).

"Single Impossible patty served with American cheese, grilled onions, pickles and house sauce on a Martin's potato bun."

At first glance, the Impossible burger really did look exactly the same as the regular.  Same thin smashed patty, etc.  The patty had decent char on it.  The bun was lightly marked on top.  But closer examination showed the patty didn't crumble apart in quite the same way.  Still, this is the closest thing I've ever seen to a vegetarian smashburger.

This costs $1.50 more than the regular beef version.

Impossible Burger: Inside.

The patty was decent, it tasted like any other Impossible burger I've ever had, albeit more thin than I've had at other places.   It tastes vaguely meaty, with a slightly odd taste that makes you realize it isn't beef, but the texture and look are pretty close.  With enough cheese and special sauce, and my extra pickles and onions, it was pretty easy to nearly miss the fact it was a veggie burger.

Slight point miss though because the cheese was barely melted.  Overall though, good if you want a vegetarian option, or just aren't feeling like red meat.  I'd get it again if I was in the mood for that.  3.5/5.

Double Cheeseburger ($9.50).
w/ extra cheese ($1), extra onions ($1), extra pickles ($0.50).

"Double patty, 100% fresh beef burger served with American cheese, grilled onions, pickles and house sauce on a Martin's potato bun."

My next order I went big.  A double.

This guy weighed a lot!  Very noticeably heavier than my previous single burgers, as you'd expect since it is a double.  And was considerably more greasy than any previous burgers, likely due to the double cheese and beef?  The wrapper was totally saturated in oil.  It was also a bit mushed together and slightly hard to eat as it was bulging out of the bun.

I got this to compare the experience of the double to a single mostly, and because the single really is a kinda small burger compared to a standard burger elsewhere, so I thought this would be more like getting a quarter pounder or something, although I realize now that two of these patties are still much bigger than a regular McDonald's quarter pounder, as they are 3 ounces each (so, 6 ounces for double, quarter pounder is obviously 4 ounces).  

Anyway.  This was a tasty pile of meat and onions and cheese and pickles loosely held together by buns doing a valiant effort, but I wouldn't really recommend a double as it is just a bit hard to navigate (perhaps fork and knife would be better?).  Everything in it was good though, melty cheese, tasty onions, creamy sauce, nicely charred patties.  4/5.

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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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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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Popup Bagels, NYC

Yeah, yeah, yeah.  Popup Bagels is not from NYC.  NYC is a city of great bagels.  Yes, I still was excited to try Popup Bagels.

"What started as a local sensation, founded by Adam Goldberg in Westport, CT, has quickly grown into a celebrated name. It has earned acclaim from bagel lovers and industry experts alike and led to a nationwide expansion. No sandwiches here - we serve our bagels fresh from the oven, hot and whole, to Grip, Rip and Dip."

If you are unfamiliar, Popup Bagels is now a nationwide franchise with a bunch of locations, although it really did start as a popup in Connecticut.  It is still relatively young, started only in 2020.  Their concept differs from most bagel places: Grip, Rip, and Dip.  These aren't bagels to be sliced and toasted.

"Simple menu. Exceptional product. We focus on the essence of the perfect bagel, a product so good it stands on its own. Paired with a rotating menu of epic schmears that change weekly, every choice earns its place."

They don't make a slew of varieties of bagels, only the basics (plain, poppy, sesame, salt, everything).  You can't buy a single bagel, the minimum order is 3 (for $13).  You can also but 6 (for $22), or a dozen.  They do not toast nor slice their bagels, nor do they apply the cream cheese/butter.  You certainly cannot get a bagel sandwich or pizza bagel.  You are supposed to rip off pieces, and dip them into your cream cheese or butter, which they call schmear.  

They always have plain cream cheese and plain butter, and a flavor of each of the week, which is often fairly interesting.  The week I had them, the butter flavor was chimichurri, and the cream cheese was elote.  Sometimes they are savory like this, other times they are sweet.  The flavor sometimes is in partnership with another brand, creating lots of hype.  And always so limited, so all the FOMO kicks in too.  They unique style went viral a while back, and expansion has been rapid since.

And thus, people love/hate them.  They wait in long lines, despite the fairly non-customer friendly policies.  They buy more bagels at a time than they want, cuz them's the rules, but will still complain about it.  They post about it on Instagram or TikTok, showing off their prizes.   Many New Yorkers loathe the place and will passionately tell you all about their favorite bagel place instead.  Others will still line up when ZOMG the flavor is a collab with so-and-so.

Popup Bagels has been on my radar for a bit, due to all this (mostly due to walking by and seeing the looong lines and wondering what they were for).  I didn't go wait in the line, nor did I go buy my minimum 3 bagels, but rather, I got to try them when we had them at my office to celebrate a launch.

You can get 3 plus 1 schmear for $13, or 6 plus 1 schmear for $22.

Branded Box.

For catering / large orders, the bagels come in their own branded box.  We had an assortment of all 5 flavors.

Bagels

"At PopUp Bagels, our mission is fueled by passion and dedication: to craft unmistakably perfect bagels with no frills, using the essence of simplicity - crispy crusts, soft crumb centers, and an ideal proportion of seeds. Every bagel is a product of precision, from the high-quality ingredients in our dough to the meticulous proofing process and expert bake that achieves the perfect texture and flavor."

 For bagels, again, they make only 5 kinds: plain, poppy, sesame, salt, everything.

Sesame Bagel.

First I went for the sesame bagel.

Ok, I was impressed.  This bagel had such a remarkable chew!  I sorta see the appeal of this rip and dip style.  The crust was so inviting to break into.  It was well crusted in sesame seeds.  I'm usually one who does lightly toast a bagel, but yes, for this style of bagel, you don't need that.

A good, different, bagel experience.  I'd gladly have another, but, I wouldn't go deal with their lines/minimums for it.  4/5.

Poppyseed Bagel.

Next, poppyseed.

It was much the same.  Great chew. Sooo well crusted with seeds.  These bagels just work in this style. Not sure which I preferred, another 4/5.

Schmear

Plain cream cheese, salted butter, and a seasonal flavor of each.  Those are your options.  I've somehow not gotten to try the cream cheeses, only the butters.

Salted Butter. $7.

I also tried the butter.  Yes, it is just salted slightly whipped butter.  But it is very good butter.  Go wait in a line for it butter?  Of course not.  But, very pure flavor, very high end butter.  4/5.

Chimichurri Butter.

The chimichurri one was very flavorful, loaded with herbs (parsley, cilantro, oregano), plus garlic, shallots, red pepper flakes, and salt, and it also had EVOO and red wine vinegar in it.  Just really quiet flavorful, but I didn't find myself wanting it on a bagel.  I think it would be fantastic on veggies or corn on the cob though.  4/5 for flavor, but not a winning bagel topping for me.

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Alf Bakery, NYC

New York City obviously has a lot of bakeries.  Many are known for a signature thing, e.g. the cronut from Dominique Ansel Bakery, the cupcake (or banana pudding) from Magnolia, the Milk Bar Pie (née Crack Pie) from Milk Bar, etc.  Sure, these places have plenty of other great things, but, there is one item that is a bit unique, and really put them on the map.

And such is the case for Alf Bakery, a small bakery located in Chelsea Market.  They make breads, viennoiserie, pastries, babka, and sandwiches, but if you ask anyone if they've heard of Alf, they'll probably say, "oh, yeah, the laminated baguette place!"  Because, as far as I know, they are the only ones making this hybrid bread.  I've had soooo many people tell me to seek it out, particularly given that our office is close by.

But I never prioritized it.  Sure, I like croissants, but in a city filled with so many epic baked goods, this seemed hard to prioritize.  And then, just like that, in early December 2025, Alf announced that they were closing at the end of the month (possibly relocating?).  Oh noes.  Well, now I had FOMO, and HAD to prioritize it when I was in town for a week for a summit.

But a co-worker beat me to it.  He went and picked up a loaf, and bought it back to the office to share.  Excellent!

Seeded Laminated Baguette. $10.50.

He selected the seeded laminated baguette, a great choice.  It came wrapped in a traditional baguette bag.

Alf Bakery also makes a non-seeded version, and regular baguettes as well, but the seeded laminated one is probably the most famous.  You can also get simple French sandwiches on them, e.g. ham and cheese.  We had just the baguette, all that as needed, really.

Seeded Laminated Baguette.

I ripped off a hunk.  My reaction was immediate.

Wow, this really was as unique and interesting as people say it is.

It was flaky and messy like a croissant (and even more so with the seeds), had all the deep butteriness of a croissant, but then ... woah, had the exterior and chew of a baguette?  So fascinating.  And it worked.  It really, really worked.

It was delicious to just eat a hunk like this, but I think it would be great with cream cheese, or stuffed with smoked salmon and creme fraiche ...

I don't understand why these aren't a thing at more places.  I'm glad I finally got to try this, and now mourn the fact that it will be my last (at least for a while).

4/5.

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LeLeCha New York

Update Review, December 2025

Last summer, a friend checked out Lelecha soon after they first opened, and brought me day-old pieces of everything she got.  I was impressed then, even with day-olds, so I was excited to try more items.

This time, I got to try all three of the danish tarts they make: the butter caramel egg tart I had previously, plus the chocolate and tiramisu versions.  I remain impressed, and can't wait to try even more of the menu.

Butter Caramel Egg Tart. $6.30.

"Crafted with a rich 1:1.8 egg-to-milk ratio, the custard center is exceptionally silky and smooth. Hand-laminated pastry ensures long-lasting crispness, while the caramel sauce is slow-cooked by hand for deep, layered flavor."

This is the item I'd had before, but was more than happy to have again.

The custard really is what sets it apart.  Sooo silky smooth.  Barely eggy.  Beautifully burnt on top.  The large tart size means you get tons of custard filling, it is like eating an entire crème brûlée (... along with a nice pastry).  No notes really.  The flaky pastry shell is a nice vessel for it.

4/5, higher end.

Chocolate Tart. $7.25.

"Dusted with a thick layer of cocoa powder, this tart features a crisp, airy crust and a pudding-like custard center. Topped with rich dark chocolate and handcrafted chocolate crisps, it delivers deep, satisfying indulgence in every bite."

Next up, the chocolate sibling to the fantastic butter caramel egg tart I've enjoyed before.  Same flaky crust surrounding an oversized custard filling, this time a chocolate version, with plenty of cocoa powder and dark chocolate curls on top.  (Beware of the cocoa powder and accidentally inhaling, lol.)

I wasn't sure how I'd feel about this as I do like chocolate desserts, but tend to not care for chocolate cheesecakes and similar things.

Except ... well, this wasn't a chocolate custard as I expected.  The filling was just the same egg custard, just smothered in cocoa powder.  I did love the chocolate curls, but, this wasn't really a dessert that delivered in the chocolate indulgence department, if that is what you are looking for.  For a "chocolate tart", really this gets a 3/5 or lower, but, that custard really is so good I didn't mind once I reset my expectations, so still a 4/5 overall.

Tiramisu Tart. $7.25.

"Infused with a signature coffee aroma, this tart offers a rich, multi-layered flavor experience. The handmade pastry is paired with a velvety cheese and egg custard center—together creating an indulgent, lava-like burst of creamy richness in every bite."

And finally, the tiramisu version.  

And ... yeah, this too was the same base egg custard (so good, but not tiramisu infused or anything), but then it did come topped with thick, rich, presumably mascarpone cream AND ladyfingers AND yes, tons of cocoa powder.  I didn't taste any coffee though, so not very tiramisu forward, but it was definitely the most unique of the tarts, and had so much at play: flaky pastry, silky egg custard, thick rich cream, light ladyfingers.

I really enjoyed this, even higher 4/5.  

Original Review, August 2025

I have wonderful friends.  Like ones who scope out new Asian bakeries, get more goodies than they can possibly eat, and bring me some to try.  In this case, from LeLeCha, a Taiwanese bubble tea and baked goods shop that recently opened in the US, with its first location in New York in July.

"Get ready for an extraordinary tea & pastry experience, where East meets West in every bite and sip.  From iconic Dirty Buns to artisan tea creations — we’re bringing something truly special to the streets of New York."

LeLeCha does focus on the tea side of things, as you'd probably guess from their name, but both my friend and I were drawn to their Asian baked goods.  The lineup includes sweet and savory breads, loaves, buns, a few other danish style pastries.  I got to try one item from each of the Toasts, Breads & Buns, and Danishes sections of the menu.  I did try them a day old, so, I try to take that into account, but they were still fantastic, and I'm sure even better a day sooner.  I'd gladly have more goodies from this place anytime.

Branding.

The goodies came in a Wonder branded box, which I'm not entirely sure I understand.  The brand is LeLeCha, but they have "Wonder" scattered about their materials too.  And no clue what the dog thing is about.  But it was a distinctive box!

Buttery Cloud Loaf, Dirty Bun,
Butter Caramel Egg Tart (all pieces).

My friend brought me a sampler box of hunks of each of the items she got.  These are just the small pieces that she saved me, which still filled up a full box!  Most of the items are quite large in full form.

Buttery Cloud Loaf.  $8.49.

"Wheat flour and butter are thoroughly mixed and kneaded for a soft, fluffy texture. The homemade milk custard filling adds creamy sweetness, making every bite tender and rich."

The one right in front is the buttery cloud loaf.  Such a soft and fluffy loaf!  It was lightly sweet in the way that most Asian sweet breads are, and the custard filling was just the right amount of creamy goodness inside.  I really enjoyed it just as a snack, ripping off pieces of the soft fluffy bread, and I think it would be great for breakfast too.  I imagine you could toast or warm it, but I didn't find that necessary.  Very simple, but very enjoyable.  High 4/5.

They also make a loaf in a chocolate version (with cocoa-hazelnut filling and dark chocolate glaze), one with azuki red beans and pork floss (!), another one with coconut milk filling and coffee crumble topping, and a more plain one.

Dirty Bun. $8.49.

"Flaky pastry filled with rich chocolate cream, topped with a layer of green matcha powder."

Next is the dark one, the dirty bun. 

The bread itself had reasonable cocoa flavor, not super dark, but definitely chocolatey, and was standard Asian style slightly sweet bread.  As a day-old, it was a touch stale, but I can't blame them for that.  The chocolate cream filling was fantastic, great chocolate pudding flavor, and it added the strong hit of chocolate I was looking for.  The shards of dark chocolate that flaked off the top were high quality and delightful too.  4/5, good execution of a chocolate cream bun.

They also make a matcha version of this.

Butter Caramel Egg Tart. $4.99.

"Crafted with a rich 1:1.8 egg-to-milk ratio, the custard center is exceptionally silky and smooth. Hand-laminated pastry ensures long-lasting crispness, while the caramel sauce is slow-cooked by hand for deep, layered flavor."

And finally, hiding in the back, a hunk of the egg tart, which is nothing like any egg tart I've ever had before.  In fact, I had to search through the menu, and ask my friend who got it what this was, as it didn't seem possible it was the egg tart.  But it was.  And, she said it was massive, this was just a tiny hunk.  But if you had asked me what it was, I would have told you a creme brulee inside a croissant/danish crust.  

So yeah, what we had was a thick laminated pastry base, formed into a shell.  It wasn't flaky exactly, perhaps as it was a day old, but it was very well laminated, and clearly high butter.  The flavor was fabulous.  A very good pastry, just on its own.

But that filling!  Zomg.  Such a rich custard.  I guess, yes, an 1:1.8 egg to milk ratio does it as they say.  It was so thick and rich.  But not eggy at all. Sweet but not too sweet.  Really, really fantastic.  

Put it all together, and this one just hit all the high marks.  I think my favorite of the items I tried, and definitely the most dessert-like, 4.5/5.

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Slicehaus Pizzeria

Does New York City need more pizza?  Um, obviously not.  But do we still get excited when there is a hot new pizza place opening up?  Yep!

"Slicehaus Pizzeria brings authentic New York attitude to every slice. It’s bold, creative, and made for people who love real food and real energy. Come for the good vibes, stay for the crunch, and feel what the city’s all about."

Slicehaus caught my eye as soon as it opened this fall (2025), partially due to all the comparisons to L’Industrie, which I tried for the first time this summer, and found their burrata slice just as exceptional, flawless really, as everyone says it is. 

"Every slice at Slicehaus carries a story — slow-fermented dough, crisped to perfection, and layered with care. It’s not just food, it’s a vibe: fresh, fearless, and made with the kind of passion that keeps you coming back for more. Think street-style cool meets handmade heart."

Slicehaus is a similar style (New York style, but with Italian basis) and is the product of L'Industrie alums, so it is no surprise people compare the two.  The dough is the focus, with 48 hour fermentation.  They offer some basic pies (pepperoni, margherita, meatball & ricotta, etc, but also some nicely curated ones like sausage & shishito or porcini & truffle).  One size only (large, 20"), the most expensive of which is $57.50.  You can also just get slices at the shop.

Slicehaus, at least this early on in its life, is far more accessible than L'Industrie: no crazy lines AND they are available for delivery.  However, I cannot say I recommend the delivery experience, and have quite a side tale to tell here ...

===

I ordered 7 pizzas for delivery on DoorDash for a group work event.  My order was quickly confirmed, and although I was given a far out delivery slot, I knew to expect this, and planned my summit schedule around it.  I was pleased when I saw that our order was ready quite quickly, despite the long time estimate given, although had to slightly scramble to wind down the formal content of our event.  I got everything set up for our pizza party.  Ended the sessions.  Folks were waiting.

A Dasher got assigned quickly.  Things were looking great.  But .. after they arrived at the shop, suddenly, I had no Dasher.  Huh.  Another got assigned. They went to the shop.  And then they vanished.  A third.  At this point, Slicehaus actually called me to say that bike Dashers kept showing up and refusing the delivery as 7 large pizzas couldn't fit on their bikes.  They suggested I contact Doordash.

So I did.  Or, I tried. Got an AI chatbot.  Kept escalating.  Got a human who ran through a generic playbook, "Don't worry, we're still working on finding a Dasher for you!", etc, etc.  Another Dasher assigned.  Another reject.  Time kept on ticking.  I *finally* got a real human on Doordash support, and explained the issue.  I asked them to send a car Dasher, not a bike Dasher.  They assured me they had assigned me, manually, a car Dasher.  They said it would take longer, as the nearest one was further away, but rest assured, a car Dasher was on their way to the store.

That Dasher arrived, and ... refused the order.  Back into the queue I went.  Another bike Dasher I got (you can see the type of Dasher by their icon on the map).  Sigh.  I tried to get back in touch with support, and this time, was never able to get a useful human.  5 more Dashers assigned, showed up, refused, left.

I called the restaurant back.  They said even the "car" turned out to be a bike.  No bike could take the order.  I asked if maybe they could at least send half the order?  They said I really needed to get in touch with Doordash.  I tried again to contact support.  Finally got a human who told me Doordash cannot split the order.  But I could cancel and order 2 orders if I wanted.  I said sure, thinking I could call the restaurant to tell them what was up.  But ... Doordash also said they couldn't actually refund my order if I cancelled, since the restaurant had already made the pizzas (!).  The best they could do is refund my service fee (!!).  

This situation went on for 2 hours.  Nearly 20 different Dashers assigned.  Pizza obviously cold and old.  My group of 25 people getting quite restless.

So what did I do?  I finally called the restaurant, and told them I was putting someone in an Uber to come pick up the pizzas.  So that is what we did.  2.5 hours after ordering, we ate our pizza.  This was a complete failure of Doordash's platform and large orders, absolutely not the fault of the restaurant in any way.  I also learned that you can order from their website directly, as they have a car service they use instead.  For next time.  Sigh.

===

The pizza came many hours after ordering, so I cannot give this a fair evaluation (and also failed to get photos of the 5 other kinds we had).  What I can say is that the crust was perfectly cooked, crisp but not too crispy, just the right level of flop, no charred bits.  The toppings were evenly applied and well distributed, the sauce and cheese to the edges as you'd want.  Really well made pizza, but, alas, I had it cold much later.

Porcini & Tartufu (half with shisitos). $55.20.

"Savory pie with porcini mushrooms, truffle, fresh basil, and melted cheese."

I quite liked the juicy, meaty mushrooms on this one, although I didn't really taste any truffle.  I added shisitos to one half since many people in the group indicated liking some spice.

Sausage & Shishito. $48.30.

"Savory sausage and shishito peppers atop a classic New York-style pizza, garnished with fresh basil leaves and a rich tomato sauce."

I also snagged a slice of the top most requested pizza for my group: sausage & shishito.  A very well made pizza, sauce right up to the edges, fully covered in cheese, good amount of both, nothing dominating.  I really quite liked the flavorful sausage.

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