Best Of

Best Dessert

by

When pot brownies have lost their luster (or better yet, if they haven’t), head to Dominique Ansel Kitchen, where the pastry superstar and Cronut kingpin presents a chocolate-chip-spiked fatty, the moist and tubular brownie pressed with sage leaves and rolled up in a thin sheet of cedar. The kitchen torches the aromatic spliff right before serving. Its rich, woodsy scent adds a profound depth of flavor to the melty chocolate confection, with herbaceous notes from the sage. As much as Ansel gets playful at his mobbed bakery, here his sophisticated takes on relatable classics pack their own charming punch. He turns burrata cheese into soft-serve ice cream and fortifies brown rice with stout beer in a pudding studded with speculoos cookies. Many of the desserts are made à la minute, like a lemon-yuzu tart whose recipe is 50 percent butter and beignets dusted with both milk powder and slightly bitter matcha green-tea powder in a twist on the sugar-coated New Orleans treat. 137 Seventh Avenue South, Manhattan 10014, 212-242-5111, dominiqueanselkitchen.com