Upvoted by Tina Gaerlan and 20 others
128 1st Avenue, New York, NY
alessandra-altieri

Director of Bouchon Bakery

Alessandra Altieri

Director of Bouchon Bakery

Answer found helpful by Claire Hawthorne and 25 others

I love the 'Crispy Mochi Waffles' at Noreetuh. They were light, airy, and, obviously crispy. They were topped with a whipped peanut butter cream, crushed peanuts & honey. Since I'm a peanut butter lover, its easy to think that’s why I enjoyed them so much, but the peanut butter was really just a bonus…It was actually the unique and interesting texture that I liked the most. They were strangely addictive!

Helpful 26 Comments (2)
kevin-malouf

Born in brooklyn, sampled cuisine from all over the world

Kevin Malouf

I'm bummed I missed out on these when I went to try Noreetuh a few months ago. A great reason to go back though!

Reply over 1 year ago

sally-pruett

Media Account Executive with a passion for organic cooking

Carey Pruett

Strangely addictive? I'm almost scared to try them...I might order a dozen of these!

Reply over 1 year ago

Upvoted by Kevin Malouf and 19 others
kat-craddock

Artisan Bread Baker, @katcontrol

Kat Craddock

Artisan Bread Baker, @katcontrol

Answer found helpful by Pete Knoblauch and 24 others

Whenever I head uptown to visit the MET, I always stop at Lady M for tea and cake on the way home. While this little jewelry box of a patisserie is most well known for its meticulously minimal crepe cakes, I have a recurring craving for the banana mille feuille. Unlike the strawberry version–a classic, square-sided take on the Napoleon­–Lady M’s banana mille feuille channels an old American classic: banana cream pie. Oh, but what a banana cream pie…

Assembled in in a standard round pie plate, layers of tender-crisp puff pastry, orange-scented crème légère, and vanilla sponge cake are generously studded with chunks of ripe banana. Lady M’s decidedly French reboot of the humble American classic is elegant and impressive. Paired with a pot of tea after a day on Museum Mile, it is every bit as comforting as its predecessor.

Helpful 25 Comments (4)
daniela-garcia

If you like it then you shoulda put sriracha on it

Daniela Garcia

omg I love Lady M - you couldn't have said it any better! the banana mille feuillle sounds amazing!!!

Reply over 1 year ago

Patricia Dennis

Wow I'm getting hungry reading this at 11pm. Really nicely said thank you Kat!

Reply over 1 year ago

Brice Vermeiren

fantastic, loved the description

Reply over 1 year ago

robert-friedman

Wine lover, world traveler

Robert Friedman

I just ate at Lady M this past weekend, it was incredible as always. I didn't see the banana mille feuille but I really hope I have a chance to try it sometime.

Reply over 1 year ago

Upvoted by Kevin Malouf and 14 others
kristel-arabian-cf7bad2b-37bd-4a85-9110-d476db712f62

Kristel Arabian

Brooklyn

www.CultureRecruiting.com

Ex chef, current culinary recruiter. Angelino living in NYC. Instagram: KrisKracks

Kristel Arabian

Ex chef, current culinary recruiter. Angelino living in NYC. Instagram: KrisKracks

Answer found helpful by Daniel Halfman and 12 others

I absolutely loved the grapefruit dessert at Boulud Sud. It was a whole, hollowed out grapefruit, served over ice, with grapefruit sorbet filled into it. It was also topped with this pulled sugar, Middle Eatern treat called Ghazel Bennet (which literally means hair of the girl) and sesame. SO good and such a good, clean finish to the meal.

Helpful 13 Comments (2)
daniela-garcia

If you like it then you shoulda put sriracha on it

Daniela Garcia

Upvote 20 times. This sounds ridiculously good.

Reply over 1 year ago

kristin-cardoza

Mother first, chef second

Kristin Cardoza

The presentation of it looks just as amazing as the flavors. Very cool!

Reply over 1 year ago

Upvoted by Miles Bernstein and 13 others
42 Grove St, New York, NY
lelanea-fulton

Sommelière

Lelañea Fulton

Sommelière

Answer found helpful by Kevin Malouf and 21 others

One of the most amazing deserts that I've had lately would be the chocolate mousse offered at Buvette. This is no ordinary mousse. Hearty and rich of dark chocolate, this mousse has a fudge like texture and is dense enough that it holds a spoon up right at a 90 degree angle. Rich, decadent with hints of bitter dark cocoa nib & sea salt, the experience is raised to the next level with spoonfuls of the semi sweet hand whipped cream that accompanies it. Damn near feels next to Godly.

Helpful 22 Comments (3)
ashley-belin

Cheap eats to fine dining and everything in between

Ashley Belin

Wow I got a serious craving after reading this. Not good at 12:30 at night! ;)

Reply over 1 year ago

gerardo-rodriguez

NYC bartender & specialty cocktail creationist

Gerardo Rodriguez

I can attest to the fact that this is the greatest chocolate mousse in the city. It's worth the trip to Buvette alone!

Reply over 1 year ago

sheila-mayo

Coffee addict and world traveler

Sheila Mayo

This looks like it'd be worth the five miles I have to jog after eating it

Reply over 1 year ago

Upvoted by Claire Hawthorne and 12 others
abby-swain

Pastry chef at Craft, Craftbar

Abby Swain

Pastry chef at Craft, Craftbar

Answer found helpful by Danielle Rehfeld and 20 others

As a pastry chef I eat a lot of sweets. The latest treat I keep thinking about is the frozen yogurt and nectarine sorbet from Superiority Burger. It was served with crushed raspberries and an oat crumble. The textures were perfect! I loved the balance of sweet and salty with a touch of tang.

Helpful 21 Comments (3)
claire-hawthorne

Writer, culinary adventurer, originally from North Carolina

Claire Hawthorne

love the flavors they've combined for this it sounds delicious! nice recommendation :)

Reply over 1 year ago

Samantha Butler

This was one of my favorites from the summer as well!

Reply over 1 year ago

robert-friedman

Wine lover, world traveler

Robert Friedman

The nectarine sorbet really gets me here, and love the added crunch from the oat crumble. Excellent recommendation!

Reply over 1 year ago

Upvoted by Johanna Shi and 12 others
1069 Bedford Ave, New York, NY
rob-fitzhenry

Pastry Chef at Dough

Rob Fitzhenry

Pastry Chef at Dough

Answer found helpful by Kevin Malouf and 20 others

This place is the ideal neighborhood spot. It provides you with options for breakfast, lunch and dinner seven days a week. Plus, they make amazing loaves of bread! One of their breakfast pastries that I have tried and enjoyed since my first visit is their sticky roll. It is covered with tiny crushed pecan pieces glued to the roll by a gooey, delicious glaze and topped with a creamy icing that looks like it is baked on. This sticky roll is very unique. It even has a spicy heat/warmth while you enjoy it. I generally go there craving the amazing grits, which you can top with a variety of meats veggies and sauces. You want them all but limit to 3 or 4 options. It is a meal which is satisfying and enjoyable and filling. However, I do purchase a sticky roll to enjoy later when I begin to feel peckish. Show up hungry and leave smiling!

Helpful 21 Comments (3)
jess-wang

Jess Wang

New York City

Food writer and lover of all things chocolate

Jess Wang

Looks good and sounds really interesting! I love it!

Reply over 1 year ago

payal-daga

Studying in Paris ignited my love of French cuisine

Payal Daga

Really interesting that they mix in the spicy heat/warmth -- very cool combination

Reply over 1 year ago

sue-kim

Sue Kim

New York

Dessert before dinner!

Sue Kim

Oh no I just heard Scratchbread closed! So sad I missed out on this!

Reply over 1 year ago

Upvoted by Kevin Malouf and 10 others
210-3 Northern Blvd, Bayside, NY
jenny-lee

Jenny Lee

NYC

HTTPS://Instagram.com/pastrylovejen

Pastry Chef, Entrepenuer, Positivity

Jenny Lee

Pastry Chef, Entrepenuer, Positivity

Answer found helpful by Kevin Malouf and 21 others

Really interesting and delicious dessert. There is a Korean dessert cafe located in Bayside, Queens called Yedang. They make traditional Korean rice cakes, candies, teas, etc. They make the best patbingsoo! It's consisted of finely shaved ice, milk, red beans, roasted chestnuts, bits of roasted soy bean rice cakes, and jujube chips (my favorite part!). It's served in a gold bowl and gold spoons to represent traditional plateware/silverware. It's very very delicious. It's quite different than the ones other places offer. It's a great treat that I'm always excited to have at Yedang.

Helpful 22 Comments (3)
sarah-young

Media sales in NYC, love exploring new places with my clients

Sarah Young

I love jujubes, so cool how they've incorporated into this dish. What a cool find, I really like ethnic treats!

Reply over 1 year ago

allison-f

Aspiring food critic with a soft-spot for dessert

Allison F

There's a lot worth trying in Flushing but this is certainly near the top of the list

Reply over 1 year ago

josh-heyler

Pulled-pork and BBQ expert

Josh Heyler

I'm planning a food-crawl out in Flushing will add these guys to my list, thank you!

Reply over 1 year ago

Upvoted by James Schmitt and 11 others
ashley-belin

Cheap eats to fine dining and everything in between

Ashley Belin

Cheap eats to fine dining and everything in between

Answer found helpful by Kevin Malouf and 10 others

Milk & Honey is the signature dessert at The NoMad, created by pastry chef Mark Welker and designed to evoke having warm milk and honey before bed. It uses simple ingredients and mixes different textures like dry and crunchy from the honey brittle and honey shortbread along with the creamy, soft milk ice. It's a standout dessert they are well known for, and it's something you need to try if it's your first time at The NoMad.

Helpful 11 Comments (1)
waz-wu

Waz Wu

http://www.letsnomnomblog.com

Graphic designer in NYC. Writes a vegetarian focused food blog.

Waz Wu

I was just about to suggest this same dessert! It's definitely a must order item at The NoMad and quite a feast for the senses.

Reply almost 2 years ago

Upvoted by James Schmitt and 9 others
13 Saint Marks Place, New York, NY
lisa-fernandes

Chef/Owner at Sweet Chili

lisa fernandes

Chef/Owner at Sweet Chili

Answer found helpful by kelly kumm and 16 others

Golden Toast at Spot! Its warm, crunchy, sweet, salty and light. This place only serves desserts, so of course there are a bunch of options. We had this when it was a "special" and now its on the menu as their most popular, with one on every table. The toast is crisp and warm, coated in honey. The ice cream is condensed milk ice cream! So yummy!

Helpful 17 Comments (3)
allison-f

Aspiring food critic with a soft-spot for dessert

Allison F

So much delicious food along St. Marks! I had no idea this existed, looks so good though!

Reply over 1 year ago

fouad-mirza

Breaking into the NYC food scene

Fouad Mirza

Warm, crunchy, sweet, salty....perfection! Makes me hungry!

Reply over 1 year ago

kevin-malouf

Born in brooklyn, sampled cuisine from all over the world

Kevin Malouf

That is a phenomenal looking flavor and texture combination. Added to my list!

Reply over 1 year ago

Upvoted by Johanna Shi and 9 others
136-20 Roosevelt Ave suite 21, Flushing, NY
tina-bourbeau

Executive Chef, Sr. Director of Product Development at Fresh Direct

Tina Bourbeau

Executive Chef, Sr. Director of Product Development at Fresh Direct

Answer found helpful by Kevin Malouf and 16 others

This place has mixed reviews but I happened to go during peak mango season. They use champagne mangoes in their desserts, which, if ripe, are the most amazing, perfumey, custardy, deliciousness. Drop that into a surround of whipped cream and wrap it up in a chewy, stretchy, hand-holdable pancake thing? Hell yes. Doesn’t hurt that since living in Jackson Heights, where you can literally shop a selection of 5 or 6 kinds of mangoes during the season, I have developed an obsession.

Helpful 17 Comments (2)
chua-sang

Food is joy, joy is food

Chua Sang

I love their green tea ice cream! This dessert looks amazing though! I have to try it next time I'm in Flushing.

Reply over 1 year ago

Brice Vermeiren

Reminds me of why I need to make a trip back out to Flushing. Looks superb.

Reply over 1 year ago

Upvoted by Kevin Malouf and 2 others
47 East Houston Street, New York, NY
shaun-mehtani

New Jersey Restaurant Association 2013 Restaurateur of the Year, New York native, New York University, Dartmouth College,

Shaun Mehtani

New Jersey Restaurant Association 2013 Restaurateur of the Year, New York native, New York University, Dartmouth College,

Answer found helpful by Danielle Rehfeld and 6 others

Chocolate Cake with Cream! It really is mind-blowing. A combination of Tiramisu, Warm Chocolate Cake, and even a caramelized Crème-Brulee ness.

Helpful 7 Comments (2)
sue-kim

Sue Kim

New York

Dessert before dinner!

Sue Kim

This sounds ridiculously and insanely good. I wish I could see a photo of this!

Reply over 1 year ago

kayla-chang

Kayla Chang

New York City

Born in Hong Kong, Instagramaholic

Kayla Chang

Yum yum yum! I love Estela I might go back just for this!

Reply over 1 year ago

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