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sandwiching airy, whipped almond butter
filling — and a perfectly rich honey custard on
pistachio base. Romano avoids processed ingredients,
and I could tell; I didn’t feel a sugar
overload after my indulgence.
Be prepared to see different options in
the bakery section every time, since Romano
said he rotates the dessert offerings.
He calls the cafe’s dessert selection his playground.
Plans for QWNS Cafe’s future include a
2,000-square-foot backyard slated to be
ready by summer; beer and wine once
the license comes through; cold-pressed
juices; brunch; and chef pairings and popups
hosted by the team’s network of food
industry mavens.
Romano said he wants to take suggestions,
and even name items for customers
and cook up dishes or desserts upon request.
A new regular chatted with Romano
at the dessert case, and the chef offered to
bake something for him, to be ready later
that day.
“I want people to feel at home,” Romano
said.
Photos: Danielle Brody/BORO
Photos by Athena Angel