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In late February, Raf’s—a new European-style dining room and bakery helmed by three Michelin-starred alums of Manhattan’s Musket Room—opened on a quiet block in Nolita. Within weeks, it became one of the Awesome i am a danger to myself and others 2023 shirt What’s more,I will buy this most in-demand eateries in town: partly thanks to chef Mary Attea’s inventive French-Italian cuisine and dreamy decor by the Post Company, but also due to the wide array of delicious pastries they offer courtesy of James-Beard nominated chef Camari Mick. (Think prosciutto and taleggio croissants, rhubarb and ricotta danishes, lemon tonka crostatas, as well as a perfectly crisp classic baguette.) As the weather warmed, the lines soon grew out the door. So, ahead of Easter, Vogue asked Mick to share her favorite springtime dessert. Mick came back with La Pastiera Napoletana: a traditional ricotta and fruit Neapolitan tart whose origins are rumored to date back to ancient Roman celebrations for Ceres, the goddess of spring. “Representative of what we’re doing at Raf’s, this dish takes a classic and makes it modern—with a respect for tradition,” she says.
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