Vive la Tarte Zatar and Orange Blossom Croissant: I really wish I had taken a better photograph, but you'll just have to believe this was a supremely good croissant even if the photo doesn't do it justice. The orange blossom paste filling was fragrantly floral and just sweet enough, while the zatar and sesame seasoning on the exterior gave it a uniquely savory-sweet combination. The texture of the croissant was the flakiest I've had, while the interior was very soft and just a tad stretchy, without being overly buttery or rich. It was a ... (read more) 4.0/5.0
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Cedric Grolet & Dominique Ansel Bakery Le Citron, La Noisette, and La Fraise pastries: About 24 hours ago, I was waiting in line at Dominique Ansel Bakery at 7am, an hour before opening, in what would turn out to be a 2 hour await for a taste of French pastry chef Cedric Grolet's NYC debut. This chef is known for concocting fruit desserts whose outward appearance mimics the texture and color of the real fruit, a style many describe as works of art. When its thin shell is shattered, the desserts reveal a layer of cream and a molten filling of fruit compote. Winner of the 2018 W... (read more) 2.5/5.0
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Queensyard Cheescake: This cheesecake comes from the neighboring cafe of British restaurant Queensyard in the new Hudson Yards mall. It's deceptively simple, with an egg-custard-like cheesecake topped with a handful of fresh berries, all encased in a slightly spiced crust. Its simplicity belies its top notch execution, particularly the biscuit base that crumbles under just the right amount of pressure. A strong recommend. 4.0/5.0
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Keki Bakery Ube cheesecake : I purchased this "bouncy" ube Japanese cheesecake from Keki bakery in K-town after having tried their classic cheesecake at their Chinatown shop. Stated to serve 3-4, it easily could serve 5-6 if you're mainly in for a small taste. At $15, it's a great deal for the quality; combining the best of a rich cheesecake with a light and airy texture that I'd describe as more fluffy than bouncy (though we ate it the day after it was purchased, so the texture might have changed a bit). Its intense pu... (read more) 4.0/5.0
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Leonelli Focacceria E Pasticceria Pumpkin ricotta cheesecake: An accomplished dessert sandwich with a crispy base, smooth and creamy ricotta and pumpkin cheesecake, and toasted marshmallow (my favorite part). Memorable seasonal dessert from Flatiron-based pastry shop. 4.0/5.0
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Dominique Ansel Bakery Peach Creme Fraiche Mousse Cake: This teardrop-shaped dessert consists of a lemon cake with peach compote, all covered in a thin shard of pink-striped chocolate. It had a sharp, acidic flavor, and technically, the cake was soft and moist. But I couldn't help but wonder what exactly this dessert was trying to accomplish. While I hadn't had anything like it before, I wouldn't say it was particularly satisfying; it exists in its own world that's not quite delicious, yet not really challenging enough to stay in my memory. 3.0/5.0
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