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Director of Bouchon Bakery
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!
Born in brooklyn, sampled cuisine from all over the world
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!
over 1 year ago
Media Account Executive with a passion for organic cooking
Strangely addictive? I'm almost scared to try them...I might order a dozen of these!
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Artisan Bread Baker, @katcontrol
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.
If you like it then you shoulda put sriracha on it
omg I love Lady M - you couldn't have said it any better! the banana mille feuillle sounds amazing!!!
Wow I'm getting hungry reading this at 11pm. Really nicely said thank you Kat!
fantastic, loved the description
Wine lover, world traveler
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.
Ex chef, current culinary recruiter. Angelino living in NYC. Instagram: KrisKracks
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.
Upvote 20 times. This sounds ridiculously good.
Mother first, chef second
The presentation of it looks just as amazing as the flavors. Very cool!
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.
Cheap eats to fine dining and everything in between
Wow I got a serious craving after reading this. Not good at 12:30 at night! ;)
NYC bartender & specialty cocktail creationist
I can attest to the fact that this is the greatest chocolate mousse in the city. It's worth the trip to Buvette alone!
Coffee addict and world traveler
This looks like it'd be worth the five miles I have to jog after eating it
Pastry chef at Craft, Craftbar
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.
Writer, culinary adventurer, originally from North Carolina
love the flavors they've combined for this it sounds delicious! nice recommendation :)
This was one of my favorites from the summer as well!
The nectarine sorbet really gets me here, and love the added crunch from the oat crumble. Excellent recommendation!
Pastry Chef at Dough
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!
New York City
Food writer and lover of all things chocolate
Looks good and sounds really interesting! I love it!
Studying in Paris ignited my love of French cuisine
Really interesting that they mix in the spicy heat/warmth -- very cool combination
Dessert before dinner!
Oh no I just heard Scratchbread closed! So sad I missed out on this!
Pastry Chef, Entrepenuer, Positivity
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.
Media sales in NYC, love exploring new places with my clients
I love jujubes, so cool how they've incorporated into this dish. What a cool find, I really like ethnic treats!
Aspiring food critic with a soft-spot for dessert
There's a lot worth trying in Flushing but this is certainly near the top of the list
Pulled-pork and BBQ expert
I'm planning a food-crawl out in Flushing will add these guys to my list, thank you!
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.
Graphic designer in NYC. Writes a vegetarian focused food blog.
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.
Chef/Owner at Sweet Chili
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!
So much delicious food along St. Marks! I had no idea this existed, looks so good though!
Breaking into the NYC food scene
Warm, crunchy, sweet, salty....perfection! Makes me hungry!
That is a phenomenal looking flavor and texture combination. Added to my list!
Executive Chef, Sr. Director of Product Development at Fresh Direct
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.
Food is joy, joy is food
I love their green tea ice cream! This dessert looks amazing though! I have to try it next time I'm in Flushing.
Reminds me of why I need to make a trip back out to Flushing. Looks superb.
New Jersey Restaurant Association 2013 Restaurateur of the Year, New York native, New York University, Dartmouth College,
Chocolate Cake with Cream! It really is mind-blowing. A combination of Tiramisu, Warm Chocolate Cake, and even a caramelized Crème-Brulee ness.
This sounds ridiculously and insanely good. I wish I could see a photo of this!
Born in Hong Kong, Instagramaholic
Yum yum yum! I love Estela I might go back just for this!
Spot Dessert Bar
Beautiful Memory Dessert
Lady M Cake Boutique
The NoMad Restaurant
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