Lisbonata is a pop-up bakery in NYC run by George Kaya that’s making their pastéis de nata a little differently. Traditionally, the Portuguese sweet uses margarine, but they’re subbing in butter for a rich and extra flaky crust. Who doesn’t love a little extra butter?
What egg dish should Sergio go try next? (And yes, he got to keep his job. 🤣)
—
Video description: an episode of our “Good Egg” series where Sergio Scardigno, social video producer for Eater, goes to Lisbonata to try their take on a pastéis de nata. Various shots of the egg tarts being made, and Sergio trying one.
