You ever smelled something so rich and wonderful that it’s almost like you’ve already eaten it?
Yeah, this place smells much better than that.
Get up early for Dominique Ansel Kitchen, a three-pronged juggernaut of pastries, clandestine tastings and ice cream from the important baking man it’s named after. It just opened this morning in the West Village. Here’s the slideshow, and you’ll want to take a look at this sort of incredible menu.
There are no cronuts here. And let us be the first to put out into the world a big “Who cares?” about that. Focus on the lemon-yuzu-butter tarts made in shake machines, the Guinness-soaked brioche and the chorizo-corn-succotash toast of it all.
Those are the things you’ll be exposing your taste buds to here. Things that are almost all made or finished after you order them. And if you’ve ever compared fresh-baked cookies to Chips Ahoy, you understand why that matters (no disrespect to Chips Ahoy).
Soon to come: a walk-by soft-serve window and, upstairs, a kitchen and tasting room with a multicourse drink-paired menu. There’ll be a small table that descends from the ceiling and a ticketing system for its eight seats.
Starting lineup music not included.
Yeah, this place smells much better than that.
Get up early for Dominique Ansel Kitchen, a three-pronged juggernaut of pastries, clandestine tastings and ice cream from the important baking man it’s named after. It just opened this morning in the West Village. Here’s the slideshow, and you’ll want to take a look at this sort of incredible menu.
There are no cronuts here. And let us be the first to put out into the world a big “Who cares?” about that. Focus on the lemon-yuzu-butter tarts made in shake machines, the Guinness-soaked brioche and the chorizo-corn-succotash toast of it all.
Those are the things you’ll be exposing your taste buds to here. Things that are almost all made or finished after you order them. And if you’ve ever compared fresh-baked cookies to Chips Ahoy, you understand why that matters (no disrespect to Chips Ahoy).
Soon to come: a walk-by soft-serve window and, upstairs, a kitchen and tasting room with a multicourse drink-paired menu. There’ll be a small table that descends from the ceiling and a ticketing system for its eight seats.
Starting lineup music not included.
