By Sarah Lazarovic

Whenever we walk by Terroni we stop in to ask if they have a fig tart. Alas, the resto with the brasserie mirrors makes desserts on whim, and there’s no telling when the fig tart will appear, thus making the fruity sweet repast all the more desirable. But ‘accept change,’ our mother always says, along with ‘roll with the punches,’ and ‘balance is the key to life.’ So, letting the fig alone, we ordered some biscotti with our coffee last Sunday aft. And the friendly waiter brought us a stale cookie sampler!
The restaurant makes its own adventurous biscotti, and they’re great, in a grandma-could-have-made-these-if-she-is-eastern-european-and-chain-smokes kind of way. Varieties include jam-filled, nutella-filled, chocolate almond and something or other. The lesson learned – when the fig tart is merely figment, let the biscotti take the cake.