Dessert Truck Works, one of my favorite places for desserts in NYC is going to be giving away free desserts this Thursday from 11:00 a.m.-11:00 p.m (did I mention the word “dessert” enough in that sentence?)  Every customer will have a choice of their “throwdown-winning” bread pudding or a scoop of one of their ice creams or sorbets.

Why do I like their model so much?

Dessert Truck Works rocks because you get to eat pastries and restaurant-quality plated desserts created by real-deal pastry chefs for less than half the price of a dessert in fine restaurant.   See my report from earlier this year to see what to oder

Dessert Truck Works Pomegranate macarons from Nov 2008

If you like great desserts, you would be crazy not to hit this.

Dessert Truck Works is located at 6 Clinton St.

Dessert Truck Works | 2 Comments »

On April 17th, 2010 from 1 to 4 p.m., at Willie McBrides Bar in Hoboken, NJ, 20 bakers will feed a congregation of hungry guests and an exalted panel of Judges at this boisterous, delectable, extraordinary shindig to benefit Autism Speaks.

Winners will be selected in the following categories

• Most Creative
• Best Presentation
• Most Unique Ingredients
• Sexiest Baker
  AND
• Best In Show which will be voted on by both the judges and the guests!

100% of the proceeds will go to benefit Autism Speaks

DessertBuzz is honored to be joining the posse below on April 17.  Click the Vicious and Virtuous logo above for more info.

Big Gay Ice Cream Truck at The Vendy's

Cupcake Stop "Elvis" at the Vendy Awards

Gourmet whoopie pie at Dessert Truck Works on Clinton St.

Wafels and Dinges at the Vendy Awards

Big Gay Ice Cream Truck, Cupcake Stop, Dessert Truck Works, Special Events, Wafels and Dinges | 2 Comments »

In the flesh: an actual Bomboloni

Updated: Wednesday, March 24: Bombolini confirmed open!  After many false starts Bombolini, the highly anticipated Upper West Side Italian bombolini, gelato and specialty latte cafe is now open.

The super friendly staff of the Upper West Side store

After receiving just slightly less hype than the premiere for Avatar I was concerned that the opening of Bomboloni was going to be a let down.  But after being greeted by the super-friendly staff (in Italian)  and then immediately being offered a few free samples of gelato, I was won over.   During the day they had pistachio, raspberry jam and traditional (custard and powdered sugar) filled bombolonis but by the time we arrived at 9:00p.m. they only had traditional left.   We purchased two for $2.18 including tax, which is pretty reasonable.

Pick your bomboloni carefully: this one is half the size of the other...

The Bombolonis themselves were actually really good.   I know some people are concerned that these things are  just Krispy Kremes dressed in Italian suits.   In fact they are quite different and in my  opinion much better.   For one thing, the bombolonis are much less sweet and not quite as light and airy.  There was only a small amount of traditional filling in the two that I ate.    The dough reminded me a little of fresh baked challah bread, just a little bit sweet but almost bread like, a really fresh bread.   At $1.00 each this place is going to be mobbed this spring and summer.

There are some other interesting things on the menu that I didn’t try such as toasted marshmallow or dark chocolate raspberry latte.

Bombolonis are $1 each or 6 for $5.

Dessertbuzz prediction: a  huge Grom-like response on the Upper West Side.

Recommended: Traditional bomboloni, cioccolato gelato

This one hardly had any filing at all

Updated 9:00 a.m. Friday, March 19:

Last nigth at 10:00 p.m. I spoke to the man behind bombolini last night and due to Con Ed having to prioritze customers who lost service due to the storms last week, his appointments have been postponed.  He said he is dissapointed but that people having electricity is more important.  Definitely not opening this weekend.

Bombolini looks good and is just about ready but we are going to have to wait a bit longer

Just stopped by on the way home from work and there are about 12 workers laying tile,  doing stuff in the basement.  It looks like tomorrow for first open.   I suppose they could start making donuts tonight bit there seem to be a lot of stuff on the counters.

Thanks to Flo-Fab’s reminder, I grabbed my camera and headed down to Columbus Ave and 68th Street to check out Bombolini only to find a sign in the window that said “due to Con Ed issues we are delaying opening day until tomorrow”. Damn, I was in the mood for some deep-fried dessert.   Hopefully by the time you see this post I will have eaten, photographed and reviewed these guys.  Until then, here are some other great Bombolini’s from Dessert Truck Works and From David Burke Townhouse.

With filings like peanut butter cup, Gianduia (chocolate hazelnut), Apple Filled, Raspberry Jam and  Tahitian Vanilla I think there will be a flavor for every taste.

Bombolini or donut from David Burke Townhouse

Bombolini, David Burke Townhouse, Dessert Truck Works | 3 Comments »

You know those people who always say “Something good will come from this” after something really bad happens, like a robbery at your home or when someone steals your bicycle. “Well I am sure now you’ll get a new bicycle, one that you will like even more!” I always thought these people were full of it but maybe they’re on to something. I was upset after Luxee (RIP) closed a few months ago, since I really liked their taste in desserts – less sweet, plentiful use of dark cocoa etc… but from the ashes of Luxee comes the Dessert Truck’s brick’n mortar storefront, Dessert Truck Works.

If you aren’t familiar with Dessert Truck’s brilliant, original model here’s a primer. Essentially, they offered high-end plated desserts created by former pastry chefs at Le Cirque and sold them out of a truck for $5. As someone who loves this category, this is close to a perfect model to me, since it bypasses the expensive meal that you usually have to purchase in order to experience a dessert at say Le Cirque, for example. A dessert at Le Cirque may cost $10-14 but it really costs $80-150 since that is what it costs to have a meal there.

Anyway, the “Truck” ceased operations last year and now sits in the Smithsonian institution (well, not really but it should). Last week they finally opened Works on Clinton St. where they are trying to run a similar same model, sans truck, and offering plated desserts for $6.

For the plated desserts I tried the chocolate truffle cake with praline crunch and the brioche doughnut holes with Nutella filling. The truffle cake packed the strongest flavors of the visit. The cake had very rich, flavorful dark chocolate, particularly on top, and the praline crunch on the inside reminded me of the Oreo-cookie-like-crunch found in Carvel ice cream cakes (go here to see one of Carvel’s trippy TV ads from the 80′).

The brioche doughnut holes with Nutella filling were previously offered out of the truck but for some reason I never tried them. I have tasted many variations of this dessert in NYC and the unique thing about the Work’s version is that their dough is impossibly light and airy. You can hardly hold them as they cave in on themselves. They are so light, I recommend ordering a second (or 3rd or 4th) dessert if you want to feel really full. These are served piping hot and are perfect for the cold winter NYC is experiencing now. The tasty Nutella filling gets runny when heated so don’t expect a custard like thickness when you bit into them.

I also tried 3 different whoopie pies, mint chocolate chip, olive oil honey and thyme and double chocolate. As most of you who read this site know, I almost always gravitate towards the chocolate option when items come in multiple flavors. In this case, I really liked the honey and thyme. It just had a really unique flavor profile and the flavors were very subtle. I could have eaten a half dozen of these things (they would go great with some dessert wine). The whoopie pies were all very fresh tasting, and by fresh tasting I mean not dry which everyone knows is the kiss of death and very common in whoopie pies. The mint chocolate chip also had great flavors that I am not used to detecting in a whoopie pie.

When you visit, don’t worry about which of the 6 plated desserts to order or what’s most popular, just go with your gut. You will not be disappointed. Dessert Truck Works is located at 6 Clinton St. For a Google map go here.

Best of New York City, Dessert Truck Works | 1 Comment »

Like many New Yorkers I like to walk.  I’ll trek many miles to try out a new bakery or restaurant where there’s rumored to be good dessert. But if you’re from out of town and have limited time to devote to eating dessert or you’re just mad lazy, head down to Clinton St.  You can sample a great selection of the best desserts and bakeries all within a few short blocks.

If you’re a real foodie, or in from out of town for a special occasion you  have to check out the tasting menu at Wd-50.  If you want to sample the cutting edge of molecular gastronomy without dropping $250 on a meal just sit at the bar and have a dessert and a drink.  Don’t forget to ask for a tour of the kitchen if it’s not busy.  Wd-50 is at 50 Clinton Street.   I have already cast my vote for the Clinton Street Baking Company’s sweet scones and cookies but their savory goat cheese and herb scone also rocks.  Clinton Street Baking Company is on 4 Clinton Street.

If you’re in the mood for something different slip into Luxee [Ed's note: Luxee is closed but try Dessert Truck Works located in their old space on Clinton St. ] for one of their unique organic or vegan desserts.  Don’t be scared!  Chef Yoshi Shirakowa has over 18 years of experience in pastry, and headed the pastry line at a 3-star Michelin restaurant in Japan.  The New York Times called the chef’s special caramel apple “a masterpiece” – though they were terrified by the green forest parfait which is a chocolate mousse whipped with avocado.  If you’re too much of a wimp to try one of those you can’t go wrong with the Brownie (pictured above).  Luxee is on 6 Clinton St.

Then there’s Falai Panetteria (79 Clinton St.) and Falai Restaurant (69 Clinton St.).  The chef/owner, Iacopo Falai, is a former pastry chef from Le Cirque 2000, and that is pretty much all you need to know.  They do have a bar here so conceivably you could go in and order just the superb desserts, but the place is always so packed you would have to try a stunt like that at an off hour or risk getting jumped.

The breads and sweets from Panetteria are out of this world when fresh–many LES restaurants buy their breads from here.  They also have unusual desserts for a sit-down cafe.  I don’t have any pictures (gasp!) but this New York Times piece describes them well.  A cool space too.

I have to mention Cocoa Bar because their desserts and chocolate selections are really great.  They have a rich, dark, alcohol spiked hot chocolate that holds its own against any hot chocolate in the city.  However, the speed of their service resembles the episode of Bugs Bunny where Bugs is being chased by a mad scientist trying to steal his brain and they accidentally ingest ether so they’re going in super slow motion.  Cocoa Bar is at 21 Clinton St.

Here’s a map to the DessertBuzz Clinton Street tour:

View DessertBuzz Clinton Street Food Tour in a larger map

Everyone knows Cocoa Bar is a cool place to mack on desserts at night, but did you also know they sold original creative chocolates that are perfect for Halloween?  Take the eyeball fudge pop above.  It had a dark chocolate crust, a thin layer of marshmallow and a chocolate fudge inside. Cocoa bar is located here.

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