In the twelve years that I have been in New York, I have had my fair share of romances with various food items and the establishments that they are served in. My first love was the Shack burger served at Shake Shack, a small concession stand hawking juicy burgers slathered in a special Shack sauce, fries covered in a thick layer of cheese, and frozen custard concretes with globs of peanut butter and chunks of fudge brownie. As I moved around the city, I became interested in others – the fried green tomatoes and the sweet heart’s deal at Dinosaur BBQ on 125th street, the lobster roll and shoestring fries at Mary’s Fish Camp, the coffee and laid back atmosphere at Indian Road Café, margaritas at Guadalupe, the double cooked wings at the Bronx Ale House, the cajun crab legs at Brooklyn Crab, the fish tacos deluxe at Rockaway Taco, the diablo mussels at Bungalow Bar, the Emily pizza at Emily, and the coconut doughnuts at Dough…just to name a few.
The day I had my first ice cream sandwich from The Good Batch, I had biked to the Governor’s Island ferry at Atlantic, only to roll up as the ferry was pulling away from the dock. The Blue Marble cart beckoned to us and it was there, sitting on a bench by the ferry terminal, that I had my very first taste of the frozen salty, sweet, chewy treat with fudge and Blue Marble vanilla ice cream on an oatmeal cookie. I was hooked...until I tried the Coffee Caramel - a sandwich made of coffee ice cream, espresso chunks, and a frozen caramel layer served on delicious brown butter cookies. Not long after discovering my love for The Good Batch, I saw their sign pop up on an empty storefront on Fulton street in Clinton Hill.
This past Friday I had the privilege of meeting and shooting for Anna Gordon, the genius behind the amazing creations. The store is a small, well-designed welcoming space with bright natural light and a simple light blue tiled counter lined with fresh cookies, cakes, cupcakes, brownies and muffins. Against the brick wall, there is a row of marble-topped tables. Colorful flowers are displayed on the counter and on the tables in tiny mason jars, and chalk boards announce the flavors of the day. The kitchen in the back is impressive in size. While I was there, enormous amounts of cookie dough circles were being pressed onto large silver baking trays. Anna was busy salting tarts and spinning cakes as she delicately covered them in a fudge drizzle. Another woman, Chloe, had ingredients splayed out all over the counter as she tested new ideas - one of which was a rice crispy ice cream sandwich.
With a constantly changing menu, it only makes sense for one to visit the new shop all of the time. I can't wait to eat everything.