The dish on Long Island's restaurant and food scene.
I admit to skepticism about the cronut.
It's the hybrid of croissant and doughnut that made the item at Manhattan's Dominique Ansel Bakery the edible extension of tulipmania. Limited quantity! Only 1 left! Apocalypse now!
But the other morning at Fiorello Dolce, after buying the Huntington baker's grand croissants, a friend pointed out that FD is making cronuts, too. Fiorello Dolce offers two kinds, one drizzled with chocolate, another with caramel.
I ate a chocolate one and, if not quite smitten, have to say it tasted very good in its own flaky, clever, compromising way, with a hint of cruller manque. A cronut at Fiorello Dolce is $4.
As I waited for mine to be bagged, another customer, who'd clearly researched the phenomenon, asked whether any were left and quickly purchased two.
Fiorello Dolce's cronut also is sliced horizontally, just in case you want to stuff it with something. Bacon perhaps?
But that slice tells me that the ultimate confrontation is soon to come: croissant vs. bagel. It's a battle certain to be rife with ideology, extremism, and the possibility of bakeshop Armageddon.
While in line, I'll have brioche.
Fiorello Dolce, 57 Wall St., Huntington; 631-424-0803.