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Community Corner

The Dish: Mommylou's Red Velvet Cake at 1 North Steakhouse

A lush, spongy transcendence for the tongue, this silky slice of crimson goodness is the real deal—not supermarket-grade cardboard cake drowned in food coloring.

The Place:
1 North Steakhouse
5 North Road, Hampton Bays,
(631) 594-3419
http://1northsteakhouse.com/

Bakery counters and downtown donut holes alike have lately tricked consumers into the common misconception that any common cardboard cake osmosed in red no. 40 constitutes “red velvet.” Blasphemy! Pastry chef Jamie Reilly of Mommylou’s Cheesecake researched the chic confection extensively—its rumored roots stemming from New York’s Waldorf-Astoria some seven decades ago—to develop a recipe true to the original, wherein the “red” results from a chemical reaction between cocoa and acidity of cider vinegar and buttermilk with only minimal additive to “bring it out.” Infused with richly stated flavors of cocoa and buttermilk kicked with a boot of cream cheese icing, each bite brings a bold but non-intimidating mouthfeel, tantalizing the tongue with silky smoothness.

The Basics:
Two discus-shaped layers of moist, buttermilk-Dutch cocoa cake, filled and topped with Reilly's signature cream cheese icing.

Eat This Because:
1) It offers a delightful transitory taste from the light zest of summer to fall flavors foreboding the wintry mix of forthcoming holiday feasts.
2) It’s baked locally by a Hampton Bays resident, not outsourced from a commercial city bakery.
3) True to Mommylou's mantra, it's handmade with only the highest-quality bare ingredients and absolutely no preservatives.
4) You may bite it and realize you’re having real red velvet for the first time in your life.
5) Its existence may have inadvertently returned America to the space race by taking taste to another planet.

The Bonus:
You can pick up a menu to order it (and other whole cakes) fresh to take home.

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