Hi and welcome on this snow-and-holiday shortened week.
So: I spent a couple similarly-snowy nights this winter inside the revamped Piccolina Toscana in Trolley Square. My Savor review appears in the March issue of Delaware Today, which is making its way out to subscribers and newsstands as I write this. But you, lucky Internet reader, can get the whole thing right here.
The abridged version: a new stark, dressed-down dining room creates an air of openness, causing diners to share Italian tapas, clamor about lamb shanks and admire the exposed pastry station.
Um, on second thought, maybe you should just read it. Just save room for pumpkin doughnuts.
And also: DT’s March issue also marks the debut of “Into the Drink” a monthly wine and spirits column written by renowned local expert Roger Morris. This month Roger goes all “Mad Men” by exploring the craft cocktail boom at a few of our favorite gin jockeys, including Stone Balloon Wine House, The Buttery, Lemons & Capers, and Harry’s Seafood Grill.
It’s a great read. Check it out here.
Sweet and Sexy? The diminutive storefront on Newark’s Main Street hides some huge clout. But big things tend to come in small packages at SAS Cupcakes.
Earlier this month when the rest of us were figuring out whether to send our sweetie grocery store flowers or matching Snuggies for Valentine’s Day, the folks at SAS were preparing to ship a staggering 40,000 custom cupcakes to the one and only Victoria’s Secret.
It was nary a problem at all for the tiny cupcake shop. Shipping happens to be their specialty. SAS holds a patent-pending shipping process that allows their cupcakes to be shipped all over the country, and arrive in pristine form.
SAS President Tara Voigt, husband Mike, and a team of loyal workers shipped all 40,000 cupcakes Tuesday, February 8. All 40,000 reached their destinations on Thursday, February 10. The pink-colored vanilla cakes with pink buttercream frosting were all topped with SAS’ trademark pink flags.
Victoria’s Secret was “more than pleased,” says SAS representative Lauren Petrick. “The biggest thing to figure out for us was the logistics. How do we make these cakes go with such a high-volume order?”
SAS has racked (huh huh) up some pretty huge corporate clients in recent years, including Saks Fifth Avenue, Time Warner and Ok! Weekly. But you and I can still pop into the Newark store anytime and walk away with a freshly baked French toast cupcake. Yum.