VILLAGE TART • 86 Kenmare Street, New York City, 212 226 4980. Follow them on Twitter @villagetart

I TEND TO AVOID NEW YORK CITY RESTAURANTS WHEN THEY FIRST OPEN, unless I’m required to go for an assignment. Thus, I wasn’t in a rush to dig a fork in Nolita’s Village Tart til opening ceremonies were over and chatter had subsided. I always get there eventually so it doesn’t matter much to me whether I take the first or 55th bite. But while patience is a virtue, bloggers like Remington Guest have a point: “Go now before people discover it and the crowds take over.” With its many beveled mirrors, charming staff, and European tendencies (Valrhona chocolate squares come with coffee), it’s only a matter of time before Village Tart becomes known for elegant desserts and sophisticated savory things along with long lines and half hour waits. It was best to not put pastries off for long in this case.

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My friend, Partsie, wanted to catch up over coffee. I was running late as usual and by the time I arrived at Village Tart, she’d finished off a French onion soup tart (The puff pastry had a “tasty flaky crust,” she said, but I wouldn’t know since she didn’t save me any…) and was nursing a Tart Fizz, a bubbly citrus concoction which reminds of Mimosa prepared with Prosecco. I rarely crave fizzy alcoholic drinks, but I would have ordered my own if Par hadn’t offered me hers, citing “Asian glow” and how she didn’t want one at 4 p.m. on a Friday afternoon.

It’s Saturday now and I’m still thinking about the French onion soup tart I never had.

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Last week, Village Tart introduced a savory dinner menu to complement their repertoire of desserts. So after we cleaned our dessert plates, Par left and I stayed. I persuaded Jason to join me after work for apple cider short ribs, brussel sprouts in bacon jam, beet-grapefruit salad, and budino that had us scraping the bowl for “just one more” creamy spoonful of butterscotch pudding.

While those were evening highlights, the tiramisu I shared with Par was what inspired the return trip on the same day. Maybe I’m overdoing it, but I think not. I just want to try it all before Village Tart becomes known for their chocolate-covered corn flakes, apple cider short ribs and – those tell-tale signs of success – long lines with half hour waits. This morning, they rolled out their brunch menu and I can only imagine what whimsical Chef Pichet Ong created for those pancake plates.

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I met Pat, one of Village Tart’s two owners, and we chatted about Twitter – how to “retweet” and the importance of replying to @ mentions. Later, she asked if I’d like to be part of their first Twitter promo (see left). With much excitement, I said yes. amy • february 20, 2010