"Almondine is the kind of spot that seems to be on every corner in Paris—packed with classic French pastries, unpretentious and yet insanely good. The pain aux raisins is my favorite, a tight coil of croissant dough layered with a whisper of unctuous pastry cream and jammy-glazy raisins. The eclair, compact tubes of still-crisp choux pastry piped with chocolate, coffee, or caramel pastry cream, are the best in Brooklyn, if not all of New York. Equally impressive are the buttery slabs of fruit tart, covered with small apricots or creamy pear wedges. Even the Napoleon, usually a sweet, stodgy brick, is a marvel of flaky layers interspersed with rich custard." - ByChris Morocco