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buttertart
Jun 9, 2011 10:33 AM
Hands down and going away the most exciting dessert menu to read - and seriously delicious desserts - I've had in ages were at Nobu 57th (was there for a business lunch, host's choice).
http://www.noburestaurants.com/fifty-...
I wanted everything. We shared the "essence" and the "milk chocolate yuzu cake". Absolutely lovely and delightful to eat - multiple textures, delicious flavors. Eyes roll back in your head good. An unexpected great pleasure (the best kind).
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Nobu 57
40 West 57th Street, New York, NY 10019›5 Replies-
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re: uwsister
buttertart
Jun 9, 2011 05:10 PM
I'm not sure about the dessert only idea, but it seemed a quite relaxed place. Call and ask? The portions were just right, a bit pricy, but masterful. Blew the desserts at the Modern Dining Room and SHO out of the water. I've only ever seen desserts of this quality in France.
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re: buttertart
Wow, really? I've never been to the Modern Dining Room but have been very impressed with desserts at the Bar Room at the Modern. I don't know how different they are, but I imagine they must at least share some of the items. If Nobu 57's desserts BLOW them out of the water - well, they have got to be some of best desserts in town!
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re: uwsister
buttertart
Jun 10, 2011 07:59 AM
The desserts at the Modern are lovely but these really are super-special. I want the savory one a lot.
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re: uwsister
kosmose7
Nov 15, 2011 10:42 AM
I went to Nobu 57 last night for desserts. I sat at the bar and ordered 'Equilibrium2' and 'Essence' from their dessert menu, plus iced coffee. I waited over thirty minutes and nothing came out, so I asked the bartender what happened to my order. He told me to wait a while, came back to me and said 'Equilibrium2' was not available, and asked if I would like to order anything else instead of that. I said I wanted 'Umami Tart' instead, and the answer was that it was not available either, It seemed only the desserts that are relatively easier to make were available at Nobu.
For $12-14 per dessert, I wouldn't go back to Nobu again. I would rather go to Daniel or Per Se to enjoy their impeccable service and abundant availability of choices at the bar.
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Nobu 57
40 West 57th Street, New York, NY 10019
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princeofpork
May 16, 2011 05:12 PM
Chili flavored ice cream at Kuma Inn
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Kuma Inn
113 Ludlow St, New York, NY 10002 -
jacquelines
May 16, 2011 03:01 PM
Cheesecake- Two Little Red Hens
Gelato- Otto and il Laboratorio del gelato
Praline Parfait - Pearl Oyster Bar
Carrot Cake- Amy's Bread-----
Pearl Oyster Bar
18 Cornelia St, New York, NY 10014Two Little Red Hens
1652 2nd Ave, New York, NY 10028Amy's Bread
250 Bleecker St, New York, NY 10014Il Laboratorio del Gelato
188 Ludlow St, New York, NY 10002 -
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Shake Shack - custards and concretes http://www.shakeshack.com/. Rotating flavors check the calendar on the website.
Union Square Café – anything on their menu really but they know how to work a banana. Banana Tart, Macadamia Brittle, and Honey-Vanilla Ice Cream
http://www.unionsquarecafe.com/docs/dessert.pdfOtto – I second the olive oil coppetta – it blew my mind. http://www.ottopizzeria.com/dessert.cfm
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Shake Shack
Madison Ave and E 23rd St, New York, NY 10010Union Square Cafe
21 East 16th St., New York, NY 10003Otto
1 Fifth Avenue, New York, NY 10003 -
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famdoc
May 16, 2011 08:16 AM
The best dessert I have ever had in NYC was Chef Cyril Renaud's Caramelized Granny Smith Apple Crepes, which he served at his excellent restaurant, Fleur de Sel, which closed two years ago. He currently owns and cooks at Bar Breton. Perhaps you can call there and see if and when it is featured on their menu.
In the meanwhile, here's a thread from chowhound featuring a photo and recipe for this masterpiece:
http://chowhound.chow.com/topics/593746
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La Quenelle
254 5th Avenue, New York, NY 10020›3 Replies-
re: famdoc
We truly miss Fleur de Sel where we were regulars. I agree that the apple crepe, which was Chef Renaud's signature dessert, was seriously delicious. We haven't been to Bar Breton in quite some time, but checking the menu on the website, I see there is "Caramelized Apple Crepe with Devonshire Cream" listed on the current dessert menu. It was not on the menu when we've been there. Presuming it is the same as the Fleur de Sel version, a definite incentive for us to go back to Bar Breton soon.
http://www.barbreton.com/index.php?option=com_content&view=article&id=5&Itemid=2
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re: RGR
Miss Needle
May 16, 2011 09:14 AM
It's not the same, but very similar. At Fleur de Sel, the dessert was a bit more refined as the apple rounds were arranged more in a deliberate pattern in the crepe. Bar Breton's version is still very delicious however.
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re: Miss Needle
Thanks for that description, Miss Needle. Since Chef Renaud's food at Bar Breton is not as refined as it was at Fleur de Sel, I suspected the apple crepe would be more rustic.
http://thewizardofroz.wordpress.com
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La Quenelle
254 5th Avenue, New York, NY 10020
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sgordon
May 15, 2011 05:50 PM
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 10002Del Posto
85 10th Avenue, New York, NY 10011Annisa
13 Barrow Street, New York, NY 10014Falai
68 Clinton St, New York, NY 10002Momofuku Milk Bar
251 E 13th St, New York, NY 10003Spot Dessert Bar
13 St Marks Pl, New York, NY 10003Momofuku Milk Bar
15 W 56th St, New York, NY 10019›9 Replies-
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re: daffyduck
sgordon
May 16, 2011 07:05 AM
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.
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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/ulteriorepicure/5723634455/in/set-72157626728741886
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@N03/sets/72157626712710074/with/5716787988/
http://thewizardofroz.wordpress.com
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Spot Dessert Bar
13 St Marks Pl, New York, NY 10003-
re: RGR
sgordon
May 16, 2011 11:11 AM
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-
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-
re: RGR
sgordon
May 16, 2011 12:57 PM
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...
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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 10019Momofuku Ssam Bar
207 2nd Ave, New York, NY 10003Gulluoglu
982 2nd Ave, New York, NY 10022Momofuku Milk Bar
251 E 13th St, New York, NY 10003 -
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."
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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 10019Craft
43 E. 19th St., New York, NY 10003 -
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 10012Babbo
110 Waverly Pl, New York, NY 10011Momofuku Ssam Bar
207 2nd Ave, New York, NY 10003Le Bernardin
155 W. 51st St., New York, NY 10019The Modern
9 West 53rd Street, New York, NY 10019Picholine
35 West 64th St., New York, NY 10023Benoit
60 West 55th Street, New York, NY 10019Marea
240 Central Park South, New York, NY 10019Hotel Griffou
21 W 9th St, New York, NY 10011The Wright
1071 5th Avenue, New York, NY 10128Lincoln
142 W 65th St, New York, NY 10023Empellon Taqueria
230 W 4th St, New York, NY 10014›2 Replies-
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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@N03/4456109037/in/set-72157623676374010
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@N03/4308085439/in/set-72157623170508583
'inoteca, on 3rd Ave., also serves a first-rate affogato: http://www.flickr.com/photos/11863391@N03/3820378577/in/set-72157622038663290
http://thewizardofroz.wordpress.com
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'inoteca
323 3rd Ave, New York, NY 10010
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daffyduck
May 13, 2011 09:08 PM
http://chowhound.chow.com/topics/699649
if i had to pick one it would be the maple mascarpone cheesecake at Babbo-----
Babbo
110 Waverly Pl, New York, NY 10011›3 Replies-
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 ModernI'm sure I'm missing a whole lot.
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