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    Time Out New York / Issue 654 : Apr 9–15, 2008
    Best burgers

    Product placement

    New York City restaurants are capitalizing on their brands with mass-market versions of the foods that made them famous. But how do they measure up? Our panel compares notes.

    By Sara Pepitone

    Bakery: Cake Man Raven Confectionery (708A Fulton St at South Oxford St, Fort Greene, Brooklyn; 718-694-2253)

    AT THE RESTAURANT
    Photograph: David Rosenzweig and Erkan Said

    Menu Item: Red velvet cake, $6

    FROM THE STORE
    Photograph: David Rosenzweig and Erkan Said

    Retail product: Red velvet cake, $6.49 at participating Applebee’s in Bedford-Stuyvesant, Sheepshead Bay and Downtown Brooklyn

    The Testers

    • Steven Goldstein, restaurant consultant
    • Rod Brogan, prepared foods junkie
    • Kanlea Clark, Gristedes cashier

    The Claim
    “Applebee’s slices are about half the size of the slices in the store,” says Tara Brown, a Cake Man spokesperson. “But the cakes themselves are the same.”

    The Restaurant
    You can get the moist, airy slice with pecans on the cream cheese frosting’s edge, or not (we chose yes). Besides being gargantuan (the slices are about 1/4 a cake), the wedge was deceptively light. “It’s a fresh piece of cake,” says Goldstein.

    The Retail
    Applebee’s denser, smaller slice had an odd strawberry flavor, first detected by Clark. A call to Applebee’s confirms that flavoring (and pecans, for that matter) can be added upon request—guess we got someone else’s slice. Goldstein figures the syrup was added to combat the “mealy, old taste.”

    The Verdict
    Thumbs down

    NEXT: White Castle »

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