There are really only one or two bakeries in the city where the pastries in a refrigerated case can match a plated restaurant dessert. Payard is one of them. Around the holidays when friends come to NYC from out of town and ask me where…
Every time I visit the Dessert Truck or Dessert Truck Works (their brick and mortar store front in the East Village) I’m reminded of all the reasons I love this place. Let’s take an inventory shall we? First, I love their model: three-star, restaurant…
Here’s the thing with cookies: Even the not-so-special ones are pretty damn good. If a bakery has high turnover even pedestrian cookies are often really good. After all, the main ingredients are butter, sugar, flour and perhaps some type of chocolate, peanut butter or other type…
Had a great dinner at Dovetail. Full review coming soon.
And the gold goes to… the French guy The difference between most chocolate chips and and the chips Jacques Torress uses is like the difference between coffee and cocaine. The chips are stronger, more addictive and not easily found in supermarkets. Jacques uses his own…
A few years ago I stopped into Craft and asked if I could sit at the bar and just have dessert. “Of course!” they said, and proceeded to treat me like I had just bought a $250 dinner. I ordered the dark chocolate souffle…
