What if you could make every day objects that were also edible and delicious? That’s what Amirah Kassem has been doing at her Brooklyn bakery, Flourshop, a spot that’s “Now Baking.” Amirah’s not only a baker, but an artist as well, creating whimsical objects from trucker hats and hairdryers to footballs and nail polish — all out of flour and frosting.
This week, in addition to giving us her New York guide, Amirah did the unthinkable for us here at The New Potato. TNP drumroll please…she made us a Mrs. Potato Head (complete with an edible Chanel bag, of course)! New mascot alert: You can bet this isn’t Mrs. Potato’s last visit with us. But, let’s just say the Mrs. Potato in these pictures is in a better place now.
The New Potato: What’s your spot for Sunday brunch?
Amirah Kassem: "I’m not a huge fan of brunch in the city. I think the best brunch is served at home! NYC is too crowded to enjoy a relaxing Sunday, but if i had to choose, I’d say Clinton Street Baking Company, Balaboosta and Lodge."
TNP: The best spot for people watching…
"Dylan’s Candy Shop – there’s nothing better than seeing a kid in a candy store!"
TNP: The place to go when you’re in the mood for a scene…
"In the culinary scene — Lincoln. Not only is the food amazing, but they have nothing to hide. You get to see every detail of your food being made in their all-glass kitchen. Almost every time I go there I see tables full of top chefs, and that’s not only an amazing scene but a great sign of incredible food!"
TNP: The restaurant you go to for the atmosphere…
"Tacombi! It makes me feel at home. Not just the music and the decor, but more so the authentic beverages, esquites and the tacos."
TNP: What are your favorite dinner spots?
"Ruby’s, ilili, Osteria Morini, ABC Kitchen, Fette Sau, Del Posto, The NoMad, Parm, Epistrophy, DuMont, and Rubirosa."
TNP: A hidden food gem that won’t stay hidden for long…
"Eataly — I know that’s not a hidden gem at all, but they have one of the best hidden gems in their rotisserie section! They have a prime rib sandwich that’s literally only meat, olive oil, and fresh ground pepper. It’s insanely amazing!"
TNP: Your go-to recipe when eating in…
"Guacamole! I don’t really have a staple meal. I love cooking and — like the music selection — it’s all about the mood I’m in. I really enjoy making pizza because it’s like an edible canvas for me. You can shape the dough in silly shapes and top it with all your favorites — and of course a ton of chili flakes."
TNP: The great restaurant you recently discovered…
"Red Farm. I’m not sure why I hadn’t been there before, but now I can’t stop thinking about their spicy crispy beef!"
"Mesa Coyoacán’s Molé enchiladas — yummm!"
TNP: Favorite place to shop…
"Papabubble. It has a Willy Wonka vibe. You can’t help but sample everything, especially since you get to see the candy experts roll and cut fresh candy right in front of you."
TNP: What is your favorite spot for dessert?
"Sundaes and Cones! Ice cream is my favorite and I usually make my own, but their cookies and cream on a cone brightens up any day!"
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TNP: What’s the New York restaurant that never goes out of style?
"Le Bernardin. The food and the plating is exceptional. Eric Ripert really knows what he’s doing."