Chef

Nguyet Nguyen

"These meat pies are made from scratch using local ingredients, and the pastry is incredibly flaky. Get them to go with your favorite beer at Hay Merchant or as a hearty breakfast as you shop for local products and other goods at the Saturday Urban Harvest Farmer’s Market on the East Side."

"These are amazing hot and freshly fried. The pastry is crispy and the filling is perfectly tender and spiced. Please give me some-more-sas!"

"Common Bond Bakery executes many things well but the kulgelhopf is my favorite. Warm is how I like to enjoy this bread-like cake laced with golden raisins. The soaking liquid is super fragrant, almost floral, and permeates through and through, making it very tender and scrumptious."

"I’m crazy for Cajun food! This soup is a Cajun spin on the classic Vietnamese pho. This soup has heat. It is spicy enough to make your nose run, but not so hot that you want to run to the freezer with your tongue sticking out. The broth, garnished with crawfish and andouille sausage, is very flavorful. All you need to add is a squeeze of lime, no extra condiments necessary."

"Yes, the egg custard tarts at Egg Custard King live up to the bakery’s name. Don’t bother getting one—get a dozen. The egg custard is perfectly cooked inside a flaky pastry shell. They are best when warm. These tarts are not too sweet or rich and can be enjoyed in two bites (ok, one bite if no one is looking)."