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Make or Bake

miércoles, 13 de mayo de 2015
Dominique Ansel Kitchen

You’d be forgiven for not knowing the name Dominique Ansel, but if you’ve never heard of his most famous pastry creation, the Cronut™, then you must have been living under a rock for the past two years. The biggest flurry of sugar to hit the gourmet scene since the cupcake craze, this demi-croissant, demi-doughnut (which comes with strict instructions for consumption) has rendered his modest Sprint Street bakery mobbed since 2013.

 

As you’d expect from a serious stickler for detail and one of New York’s greatest patisserie innovators, Ansel is already moving to pastures new with a West Village location, dubbed the Dominique Ansel Kitchen, which promises all of the culinary brilliance of his first incarnation, but with an edge – these delicacies are made while you wait.

His crack candy team wants punters to experience good food that hasn’t sat on a shelf, so expect to see a vanilla pod split and scraped directly onto your ice-cream, chocolate mousse (at your desired level of cocoa-intensity) folded in fluffy, light gloriousness before your eyes, or a simple, delicate, bespoke mille-feuille constructed while you sip on a coffee.

For the ultimate decadence, book a spot at the super-exclusive eight-seat table where the after-hours eight-course, dessert-only tasting experience takes place on limited dates. In the world of bakeries, this is your Savile Row tailor, your private couturier. Don’t expect to find the ready-to-wear Cronut™ here; it might fly day-to-day, but sometimes a little personalised luxury is in order. Treat yourself.

137 7th Ave S / West Village / +1 212 242 5111 / 8am-7pm Mon-Sat, 9am-7pm Sun / dominiqueanselkitchen.com

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