Tuesday, May 8, 2007

pistachio, a sweet kitchen

pistachio, oh how i love thee.



this is the dulce de leche mille feuille. a dessert so agonizingly delicious, i wake up in the middle of the night thinking about it. the layers: flaky and flavored with dulce de leche. the cream: light and yet rich.
yuzu chiboust: the slight zing of yuzu paired with creamy coolness, on top of a rich crust. the top is lightly caramelized. garnish of orange powder and raspberry coulis.

coconut macaroon (american style, not the traditional and wholly unrelated version pistachio is famous for pictured below in the center). dusted with pistachio powder for garnish.
not only are these the most delicious and beautiful desserts in columbus, the service and atmosphere are lovely. i cannot find one point of criticism on pistachio. even the prices are great, the mille feuille is only $4 for pete's sake! don't believe me, check out the menu. thank goodness for pistachio.

pistachio, a sweet kitchen
680 north pearl street
columbus, oh


Anonymous said...

I can't criticize but I can make some suggestions. I'd like to see more variety and more rotation in the small pastries. I'd like to see the regular availability of one or two replications or interpretations of the classic French pastries. I'd also like to see some cakes rendered in maybe a 4 serving size, say with a 6" or 8" ring and priced accordingly.

These are just humble requests as Pistachio is really the only game in town as far as top quality pastry goes.

Dave said...

Wow, I'm drooling and it's only 8:30 in the morning. Nice post.

cindy said...

i am excited that pistachio will be moving to the german village soon, that way i can get my macaroon fix within walking distance. they are still moving, aren't they???

kitsune27 said...

construction still continues on their new location and i haven't heard otherwise. i'm excited to see if there will be new menu offerings.

Miss T said...

I can't say I'm impressed by the pastries. They are devastatingly pretty, but I feel the taste is overly sweet without any subtlety or home/fresh made simplicity that good French pastries do. There is so much potential and the bakers are obviously skilled, so I wonder why they went the way of ultra-sweet. Perhaps to pander to what they think is the average tastebuds of Americans?