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What and where is your favorite dessert in Manhattan?

Greetings, I will be in Manhattan in the month of June and I am curious, what and where is you must have dessert?
Regards

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  1. http://chowhound.chow.com/topics/699649
    if i had to pick one it would be the maple mascarpone cheesecake at Babbo

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    Babbo
    110 Waverly Pl, New York, NY 10011

    3 Replies
    1. re: daffyduck

      Arctic Circle at Aquavit
      Chocolate chip walnut cookies at Levain Bakery
      Egg at Le Bernadin
      Green tea shaved ice at Cafe Zaiya
      Olive oil coppetta at Otto
      Yuzu eskimo and cupcakes at Spot
      Cupcakes with French buttercream at Butter Lane
      Chocolate bread pudding at DTWorks
      Crack pie at Momofuku Milk Bar
      Black sesame creme brulee at Sakagura
      Sweet tofu, soy chocolate cake, and various anmitsu at Kyotofu
      Every dessert I've ever had at the Bar Room at the Modern

      I'm sure I'm missing a whole lot.

    2. If I had to pick one it would be the apple pie souffle with Vermont cheddar and caramel ice cream at Hotel Griffou.

      Other favorites:

      - Affogato (zabaglione gelato with espresso and amaro) at Marea.

      - Chocolate flan at Empellon.

      - Citrus at Le Bernardin.

      - Ile flottante at Benoit.

      - Sable Breton, white chocolate mousse, and mango sorbet at The Wright.

      - Caramel parfait at The Modern Dining Room.

      - Saffron panna cotta at Babbo.

      - Pear torchon with port gelee and roquefort mousse at Picholine.

      - Mille crepe cake at Lady M.

      - Grapefruit curd with lavender cream at Momofuku Ssam Bar.

      - Chocolate crostata with raspberry ganache at Lincoln.

      - Tartufo at Lupa.

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      Lupa
      170 Thompson Street, New York, NY 10012

      Babbo
      110 Waverly Pl, New York, NY 10011

      Momofuku Ssam Bar
      207 2nd Ave, New York, NY 10003

      Le Bernardin
      155 W. 51st St., New York, NY 10019

      The Modern
      9 West 53rd Street, New York, NY 10019

      Picholine
      35 West 64th St., New York, NY 10023

      Benoit
      60 West 55th Street, New York, NY 10019

      Marea
      240 Central Park South, New York, NY 10019

      Hotel Griffou
      21 W 9th St, New York, NY 10011

      The Wright
      1071 5th Avenue, New York, NY 10128

      Lincoln
      142 W 65th St, New York, NY 10023

      Empellon Taqueria
      230 W 4th St, New York, NY 10014

      2 Replies
      1. re: Riverman500

        I never tried the affogato at Maialino but I like their coffee and gelato more than Marea. might worth checking out for affogato fans.

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        Marea
        240 Central Park South, New York, NY 10019

        Maialino
        2 Lexington Avenue, New York, NY 10010

        1. re: daffyduck

          I've had the affogato at Maialino many times. My favorite dessert there, It is seriously delicious. However, I always request a double because the normal portion is only one scoop of gelato, and that really is too puny.

          Maialino's affogato with two scoops: http://www.flickr.com/photos/11863391...

          I agree with Riverman that the affogato at Marea is excellent. I had it both times we were there.

          Marea's affogato: http://www.flickr.com/photos/11863391...

          'inoteca, on 3rd Ave., also serves a first-rate affogato: http://www.flickr.com/photos/11863391...

          http://thewizardofroz.wordpress.com

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          'inoteca
          323 3rd Ave, New York, NY 10010

      2. Sit at the bar at Craft. Beg the bartender to ask the pastry team to fry up one of their donuts and place between it a scoop of coffee ice cream. While I have had other deserts that had a more impressive flavor profile (a strawberry parfait at per se and ML's egg comes to mind) or were significantly more impressively presented (pretty much anything at EMP, for example), the donut and ice cream is freaking awesome man!

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        Per Se
        10 Columbus Circle, New York, NY 10019

        Craft
        43 E. 19th St., New York, NY 10003

        1. My favorite dessert in recent memory is the Bonet Alla Piemontese (espresso custard with amaretti & stracciatella gelato) at Manzo, in Eataly. The custard is so light and yet ridiculously creamy. Every bite is sheer bliss!

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          Manzo
          200 5th Ave, New York, NY 10010

          1. At many of the better restaurants, desserts are going to be seasonal - so something available now might not be when you get here. That said, these are some things I've had lately, or things that are menu regulars:

            Celery Sorbet with Fig Agrodolci at Del Posto

            Raspberry Souffle with Black Truffle Gelato at Falai

            Cereal Milk Ice Cream and Compost Cookies at Momofuku Milk Bar

            Soft Cheesecake, White Miso Semifreddo, various other things at Spot Dessert Bar

            Grapefruit Curd and Warm Spice Cake at WD-50

            Pecan and Butterscotch Beignets with Bourbon Ice Milk at Annisa

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            WD-50
            50 Clinton Street, New York, NY 10002

            Del Posto
            85 10th Avenue, New York, NY 10011

            Annisa
            13 Barrow Street, New York, NY 10014

            Falai
            68 Clinton St, New York, NY 10002

            Momofuku Milk Bar
            251 E 13th St, New York, NY 10003

            Spot Dessert Bar
            13 St Marks Pl, New York, NY 10003

            Momofuku Milk Bar
            15 W 56th St, New York, NY 10019

            9 Replies
            1. re: sgordon

              I was blown away by the Dessert Tasting at WD 50, do you know if the quality is still the same now that Stupak has left ?

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              WD-50
              50 Clinton Street, New York, NY 10002

              1. re: daffyduck

                I'd say so - Livingston had been working closely under Stupak for awhile, and since one of the "rules" at WD is everyone contributes to dishes, it very well may have been that some of the desserts you had under Stupak were actually created by Livingston. I haven't had anything yet that reached the heights of Stupak's (we'll just assume) Rainbow Sherbet or Blueberry Cheesecake, but those were outliers. There might even be a couple of Stupak's desserts still on the menu.

                1. re: sgordon

                  We've never been to wd-50; however, via this photo, at least one of the Stupak desserts is still on the menu: http://www.flickr.com/photos/ulterior...

                  Btw, we went to Spot for the first time after our lunch at Ssam Bar, and I'm sad to say that I was mostly disappointed. Of the three desserts we tried, only the Soft Cheese was really delicious, so I agree with you there (though I still would not rank it as a favorite of mine). As for the others, the Jackfruit was just o.k., and the Eskimo, while not horrible, was poor.

                  Photos of Spot Dessert Bar: http://www.flickr.com/photos/11863391...

                  http://thewizardofroz.wordpress.com

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                  Spot Dessert Bar
                  13 St Marks Pl, New York, NY 10003

                  1. re: RGR

                    I admit I've not the biggest sweet tooth - perhaps that's why so many of my favorites contain savory or salty elements (celery, black truffle, miso, everything at MMB...) - I dig Pichet Ong's work, it just kinda fits my flavor profile. But like any food, sweet or savory, tastes will vary...

                    I must say, I'm surprised you've NEVER been to WD-50! Obviously, it's one of those very divisive places, but I'd figure at least once...

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                    WD-50
                    50 Clinton Street, New York, NY 10002

                    1. re: sgordon

                      I'm a huge fan of ChikaLicious, which tells you what kinds of desserts I favor.

                      I've never had anything from the Milk Bar. The next time we go for the duck lunch at Ssam Bar, I'm going to amble across and see if anything appeals. Frankly, from what I saw at the Milk Bar the one time we had lunch at Ma Peche after it first opened, it doesn't seem likely since I couldn't find one thing I wanted to try.

                      I've purposely avoided going to wd-50 because I'm not interested in science experiements on my plate, and the combos have always seemed very weird and off-putting to me. I've heard that Wiley has dialed it back a bit, but I'm still not convinced it's worth possibly wasting a meal and calories, to say nothing of the expenditure, to find out.

                      http://thwizardofroz.wordpress.com

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                      ChikaLicious
                      203 E 10th St, New York, NY 10003

                      1. re: RGR

                        Fair enough. I think in the early days it might have been a bit more "sciencey" than now. He's certainly not like, say, Homero Cantu in Chicago, making soup out of packing peanuts and shooting lasers into wine and whatnot. I'd actually say he and Humm overlap a bit - not in terms of flavor profile, or anything like that - Humm's dishes tend to be rich and lush while Wylie's flavors lean towards clean and delineated - but in terms of the gimmickry (for lack of a better word, I don't mean that in any negative way - you know I love 'em both!) things like, say, Humm's marshmallows and lollipops, or the "Milk & Honey" are right out the Wylie playbook.

                        For me, the main criteria is just "is it delicious?" - and more often than not, I find his work just that. The gimmicks can make it fun, sure, but if it ain't delish I'm not going back.

                        I like what I've had at ChickaLicious, too. Just haven't been there in awhile so wouldn't know what to recommend to the OP.

                        If you're to give Milk Bar a chance, I'd say just try one of the "classics" - the cereal milk ice cream or something. There's the famous Crack Pie everyone goes crazy over, but it's too sweet for my taste. Might as well just eat a bowl of butter and sugar. But Tosi's style isn't for everybody - my girlfriend is not her biggest fan, that's for sure...

                        1. re: sgordon

                          I'm not a huge fan of Milk Bar either (though I love the cereal milk soft serve). The current blackberry kaffir lime soft serve is too heavy for my taste.

                          I find the desserts at Momofuku Ssam Bar more interesting and refined though they usually only have a couple of selections. The grapefruit & lavender dessert mentioned above is great. I also loved the thai iced tea parfait which is no longer on the menu.

                          For something less"standard" try Kyotofu for modern Japanese sweets and Gulluoglu for several varieties of baklava.

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                          Kyotofu
                          705 9th Ave, New York, NY 10019

                          Momofuku Ssam Bar
                          207 2nd Ave, New York, NY 10003

                          Gulluoglu
                          982 2nd Ave, New York, NY 10022

                          Momofuku Milk Bar
                          251 E 13th St, New York, NY 10003

                          1. re: sgordon

                            I would never have thought there could be anything comparable between Humm's and Dufresne's styles. But I suppose you would know better....

                            Looking at wd-50's current menu, there are some dishes with ingredients and combinations that seem appealing to me in the abstract. But the question, as you so aptly put it, is, "How delicious will they be to me on the plate?" Maybe I will consider finding out.

                            The one thing that is always on the menu at Chikalicious is the seriously delicious signature Fromage Blanc Island "Cheese Cake."

                            http://thewizardofroz.wordpress.com

                      2. re: RGR

                        I personally like Spot very much, but it's not a style that appeals to everybody.