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Make or Bake

quarta-feira, 13 de maio 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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