Diamande

"Diamande breaks from the mold of most Algerian pâtisseries—a technicolor palette of colors and bold flavor pairings that give classic forms a makeover. Knidelettes are subtly infused with pear and ginger, while dzirettes take on the intense fruitiness of blackcurrant and a touch of lime. The vermillion Pimento is a must for Hot Ones fans, spiking an almond and hazelnut base with a pleasant, peppery slow burn, all in a vermillion, chile-shaped package. The classics are pitch-perfect too, like the honey-drenched samsa. It’s hard to go wrong, but if you can’t decide, the friendly staff will point you in the direction of their favorites. Enjoy them at one of a handful of tiny tables by the counter, or get them packed in a box to go (no surcharge here)." - sara lieberman, emily monaco

"Diamande breaks from the mold of most Algerian pâtisseries—a technicolor palette of colors and bold flavor pairings that give classic forms a makeover. Knidelettes are subtly infused with pear and ginger, while dzirettes take on the intense fruitiness of blackcurrant and a touch of lime. The vermillion Pimento is a must for Hot Ones fans, spiking an almond and hazelnut base with a pleasant, peppery slow burn, all in a vermillion, chile-shaped package. The classics are pitch-perfect too, like the honey-drenched samsa. It’s hard to go wrong, but if you can’t decide, the friendly staff will point you in the direction of their favorites. Enjoy them at one of a handful of tiny tables by the counter, or get them packed in a box to go (no surcharge here)." - Emily Monaco