Dominique Ansel and his Cronut. While his namesake Soho bakery still attracts long lines for the doughnut/croissant hybrid, the pastry virtuoso has moved on.
Ansel’s made-to-order concept, Dominique Ansel Kitchen (137 Seventh Avenue South; 212-242-5111), is Cronut-free. Here he puts a personal spin on classics such as sage-smoked brownies and a pain au chocolat with sea salt. But the star of the show is an under-the-radar laminated blueberry brioche. The tender and airy base of the pastry is filled with bright, sweet blueberry-balsamic compote, fresh berries, and mascarpone cream. Before it’s brought to the table, the top of the brioche is dusted with sugar and brûléed, producing a crisp, caramelized top.
Fork in the Road is counting down to our Best of New York City issue in October. We’re combing the city every day, one dish at a time, to guide you to the most delicious food in NYC. These are our 2015 100 Favorite Dishes, in no particular order, save for the top 10.
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