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Archive for the 'WD-50' Category

One Michelin star restaurant desserts in New York City

Posted by Niko on November 21st, 2011

Junoon desserts: Quince tarte tatin by Jenny Lee

Here’s a look at some of the great desserts and pastry chefs from New York’s Michelin starred restaurants.  I also included some notes about the desserts, the restaurant’s location and a link to their website.  (more…)

Clinton Street Savory or sweet: It’s all good

Posted by JK on December 30th, 2008

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.

This post is from October 19, 2007:

A great experience all around. So much has been written about the exotic food from WD-50 I am not sure a hack like me could add anything.  I found the service to be really superb.  Friendly and warm especially for a downtown hipster restaurant.  I asked if I could poke my head in the kitchen and they gave me a tour and introduced me to the man himself, Wylie Dufresne, who had time to wipe the sweat from his brow and tell me he would like to taste some of the desserts at Kyotofu if he ever gets the time, which I could tell was never.  He was very friendly too and his style took me back to my college days at Hampshire.

The pre-dessert contained fig, cremini mushrooms, soy milk, fresh dates, sherry vinegar foam and sherry broth.  If any of these ingredients are incorrect please don’t email me nasty letters. The best thing about the whole “molecular gastronomy” dishes are that they look beautiful and photograph well and with Wd-50 at least, they tasted well too.

The first dessert course: coconut mousse, cucumber puree, cashews and cashew twist brittle.

Yuzu curd ground pistachio puree chopped and whole shortbread dollops of spruce yogurt

Soft white chocolate, potato, malt, white beer ice cream

Cherry covered chocolate mousse, dehydrated cherries molasses, lime.

Wd-50’s food isn’t bad either:

Wd-50 on a Google map.