TWO E AT THE PIERRE
2 East 61st St. • New York, NY 10065
212-940-8113 • twoeny.com
Every day, The Pierre’s neoclassical lounge, Two E, offers an exquisite afternoon tea from 3 to 6 p.m., with a wide selection of tea leaves to ensure everyone finds a favorite. Popular teas include Dragon Pearl Jasmine (perfumed with jasmine blossoms to encourage reflection, awareness, and contemplation) and Lung Ching green tea (rich in antioxidants with a sweet and mild nutlike flavor). Others might enjoy the toasty taste of a Formosa oolong. The Pierre Blend is a custom mixture of black teas with black currant, lemony bergamot, and vanilla. Taj Spiced Chai features an original house blend of a classic chai to honor the spicy tradition.
Tea sandwiches include Catskill smoked salmon on rye bread, balsamic onions and sour cream, Boursin cheese and asparagus crostini with tomato jam, spiced chicken tartlet, dates and baba ghanoush crêpes, American caviar and buckwheat blinis, English cucumber with dill cream cheese, and deviled eggs on brioche buns with red sorrel. Indulge yourself with freshly baked, melt-in-your-mouth cranberry or ginger scones with decadent Devonshire cream, Meyer lemon curd, or raspberry preserves.
Scrumptious pastries are a highlight of the experience. Although it’s almost impossible to choose from raspberry tartlets, red cherry financiérs, blueberry tartlets, Grand Marnier chocolate madeleines, coffee opera cake, and lemon meringue tarts, it is a delicious way to spend an afternoon.
For a complete schedule of Broadway shows, visit broadway.org. Purchase tickets online there through official sources, call 800-755-4000, or stop by the theater’s box office. Discounted tickets can be purchased the same day as the performance at TKTS booths in Father Duff y Square (intersection of Broadway and 7th Avenue at 47th Street), South Street Seaport (Front Street and John Street), and downtown Brooklyn (Jay Street and Myrtle Avenue Promenade). For more information, go to tdf.org.
Roger Sands is a freelance travel and sports writer who is passionate about afternoon tea and is continually searching for the ultimate setting for the time-honored tradition.
From TeaTime January/February 2016
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