Ex-Daniel pastry chef has opened 'Dominique Ansel Bakery'
Yes, it is finally open now.
They had everything from Kouign Amann to Paris-New York (a twist of Paris-Brest), macarons, eclair, sorbet, etc, etc.
I particularly liked their peanut butter jelly macaron, which had raspberry filling inside, as well as sorbet, which was extremely soft.
Pastries are roughly $4.75 - $5.50 each, a two-scoop sobet $4.75, macarons $2.50 each.
Dominique Ansel Bakery
189 Spring St, New York, NY 10012
Sounds great. Have you had the PB&J macaron at Bosie? Seems pretty similar.
Lots of macarons now around Soho/Village now with Mille-Feuille, Payard, Kee's, Bosie, it seems.
Serious Eats also has a quick report, everything in the photos looks delicious.