We don’t expect this latest culinary mashup to achieve cult status line with the cronut or the brogal or the cruffin or what have you. But still, we’ve happened upon a unique pastry perfectly calibrated to get last the amount of mileage out of two (waning? are they waning yet?) obsessions; kale and cupcakes. And, surprise! It’s a cupcake. With kale in it.
The recently opened Williamsburg location of WILD is all about applying antibiotic-free, hormone-free, gluten-free, farm-to-table virtuosity to unlikely foodstuffs, like pizza, pasta and chicken parm. So there’s really no better follow-up to a “Skinny Bitch” pie (a wild yeast-risen crust topped with grilled zucchini, eggplant, cherry tomatoes, pesto and marinara), than one of WILD’s house-made, curly kale-infused cakelets. And don’t think that they’re in any way underplaying the kale-ness of the unlikely dessert; there’s a chewy, raw sprig of the stuff displayed proudly atop the vegan, whipped icing.
It’s always nice to know that no animals were harmed in the making of our desserts, but do kale’s purported superfood qualities still hold true when unapologetically submerged in cake batter and sugar glaze?
340 Bedford Ave., (347) 599-0699