bent spoon in new york times
we are excited about our second appearence in the new york times. after their last visit, the times recommended blood orange sorbet and roasted hazelnut ice cream. this time around they highlight the seasonality & local sourcing of the ingredients for the sorbet & ice cream. tammmy la gorce writes "the bent spoon in princeton crushes expectations like so many organic peaches ready for the blender." to read the whole article click here,