Monday, December 14, 2009

Is this the greatest bread roll in New York?

As those of you who follow me on Twitter will know I've been in New York for the past six days with little time to breathe let alone blog but here's the first of my top New York food finds - the guanciale pecorino rolls at Danny Meyer's new restaurant Maialino in the Gramercy Hotel.

They arrived warm and flaky with something of the consistency of a Bath bun though obviously savoury - dusted with herbs, dotted with bacon and oozing with cheese. (Guanciale is a pancetta-like product made with pigs cheek. You can find a good description on Maialino's rival Babbo's website here)

As former Gourmet editor Ruth Reichl tweeted the other day: "Woke up thinking about Maialino rolls: rich little puffs of guanciale and pecorino. Utterly irresistible. Why didn't I bring some home?" Wish I could have done too . . .

Any other rolls you'd like to champion - in New York, London or anywhere else for that matter?


  1. Have to try making these. My bacon, nettle & tomato brioche was pretty epic a few months ago.

  2. There's something about bacon and bread . . . Kitchen W8 do a pretty damn good bacon roll too as does David Everitt-Mathias at Le Champignon Sauvage

  3. YUM! This sounds fantastic. Wonder why we don't do more savoury rolls in the UK? I grew up with a plethora of bread rolls in Norway and love baking them for the simple reason that they're compact, perfect for making sandwiches when you're on the go and you get more of that tasty crust per bun than you do on a slice of bread ;-)

    shall have to check out the bacon roll at Kitchen W8 and start experimenting with more savoury buns myself. Only really made marmite, fennel seed and cheese buns but bacon must be tried....

  4. Bacon is the way to go, Sig! I tasted another great one at Le Champignon Sauvage this summer. So disastrously moreish one hardly needs a meal afterwards ;-)