Entries tagged with 'Midtown East'
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We here at Serious Eats are no strangers to
La Maison du Chocolat and their decadent treats; our own Kathy YL Chan may have tried every chocolate they make already. We spent a few hours in the kitchen while he was assembling their signature eclairs.
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Charbonnel et Walker is tucked away on the 8th floor of Saks Fifth Avenue, a little chocolate emporium with chocolates and plated sweets delivered on a conveyor belt.
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Six different layers in this
Mint-Chocolate Cake ($6.95) from Bouchon Bakery, and I can't decide which I like best. Is it the mint-jelly and chocolate ganache quenelle that tops off the slice? Or maybe that pure white layer of vanilla bean mousse? It's hard competition when pitted against soft green mint mousse and a brownie-like chocolate cake. And don't forget about that layer of milk chocolate mousse!
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There's a season for everything, and the first few months of each year are the season for warm chocolate desserts. From the silky hot fudge that tops ice cream sundaes and soft-serve filled eclairs, to molten chocolate cakes (and one with a molten green tea-white chocolate interior!), we've got you covered. Check out nine warm chocolate desserts we love this winter.
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La Maison du Chocolat's famed
Eclair Marron ($7.50) shows up every winter, from December until the end of Feburary. Their pâte à choux is as good as it gets, light though rich in butter, piped thin, true to the chocolate shop's elegant style.
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Two years into the life of this once-clubby restaurant, much has changed. Graydon Carter brought in an unbelievable roster of New York restaurant talent to turn the place around—and there's now a drool-inducing bar menu. Burgers and corn fritters and whipped lardo, no reservation required? We were there.
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What is it with great Sichuan restaurants opening in unlikely Manhattan neighborhoods recently? In November, we headed to Chelsea, where a run-of-the-mill Vietnamese restaurant had turned into the excellent
Legend, at which we loved the Chongqing chicken and tofu-like "Tears in Eyes" and the liberal use of chili and Sichuan peppercorn on a number of dishes. And now in Midtown, we've found plenty to love about
Cafe China.
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At Cafe China on 37th Street, you'll want to finish your Sichuan meal with a cooling dessert of rice balls in bath of
fermented sweet rice soup, also known as rice wine soup. The smaller orbs are simply
tang yuan, glutinous mochi-like rice balls, barely sweetened and enjoyed primarily for their chewy texture.
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Ann Lemons Pollack, better known as lemons on Serious Eats, checked out the Christmas Lunch at the Norwegian Seamen's Church. Here's what she found!
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For the holidays, all the locations of
Financier Patisserie are offering Yule Logs in four different flavors—Coffee, Praline, Chocolate and Grand Marnier. Call me boring, but chocolate is my favorite, a tidy roll polished in buttercream and crisp meringue.
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