Peking duck and desserts

Eating New York 5.14, Tammie T: Kin Gin is that rarest of things: A very good restaurant with no discernible buzz.

For those who like their croissants bien cuit. These will shatter into a million pieces as soon as you bite them. A little TOO well done for my preference, but La Cabra makes an objectively very good plain croissant, with a buttery but still fluffy interior and crisp outer shell. The ham and cheese (not pictured) though is EXCELLENT. Consistent spiral of ham throughout and good ham/cheese to croissant dough ratio

Current front-runner for best croissant I’ve had in Bushwick/Ridgewood. Flaky but not too flaky. Buttery but not too buttery. Golden but not borderline burnt. Medium-sized. This is the Goldilocks of croissants

Margherita with (all free??!) pepperoni, onions, and mushrooms is the way. Or at least I assume so, because they ran out of mushrooms by the time we got there. Toppings are simple but effective. Not too oily!! Crust is crispy, but not overly charred.

Pizzas are reliably solid (St Louie for personal fave), don’t sleep on breakfast burritos

Forever fave. #1 Margherita pizza in my heart. Also clam pie, the hill with sausage, the BREAD, the Caesar, and all the desserts. Just a great hang