We were up in New York to see a show at Lincoln Center Out-of-Doors, so we grabbed a quick bite at Epicerie Boulud, the take-out offering in Daniel Boulud's row of establishments on the block which includes the fine dining restaurant Boulud Sud and Bar Boulud.
We shared the banh mi with Thai sausage, country pate, jambon de Paris, radish and carrot slaw, and jalapeno mayonnaise. Non-traditional, but very very tasty.
After that it was time for a sweet - we got a slice of the Galette Bresanne - basically like a cream tart. The cream was ok - not too sweet, but the "crust" was more bready than pastry, and rather dry. It was sort of like a fancified cheese danish, but not a good one.
So unsatisfied with that treat, we decided to go back to the case and try again. The woman working the pastry case told us this brioche was filled with pastry cream and candied fruit, but when we cut it open there was neither inside -- instead there was something the texture of almond paste, though without any flavor. Again, the brioche was dry and not fresh.
Later that evening, we stopped back in to pick up some food for sitting out on the lawn at Summerstage -- a nice seared tuna sandwich, cheese and pate plates. Basically the lesson was, stick to the food, skip the sweets.
1900 Broadway at 64th Street, NYC