NYC Tastes

Easter is right around the corner and what could be better than bringing along some incredible desserts from Dominique Ansel Kitchen.  I highly suggest the West Village Caramel Chocolate Cake a crispy sea salt wafer base layered with dark chocolate mousse, chocolate cake and caramel cremeux that's lightly soaked in bourbon (yes BOURBON) then topped with a milk chocolate icing.  It's truly one of the best chocolate cakes in all of New York City. For those who enjoy the fruitier side of life there's the Hidden Apple Tart Tatin made with caramelized apples, caramel mousse and Chantilly cream covered in a gorgeous pate a choux lattice.. Honestly everything from Dominique Ansel is amazing so no matter what you choose it's sure to be a big hit. Dominique Ansel Kitchen 137 7th Avenue South at Charles Street New York, NY 10014

It's the start of a new month which means a brand new Cronut flavor from Dominique Ansel. This March the flaky layers of dough are stuffed with plump raspberry jam, rich coconut cream and topped with a lime sugar frosting. I can never quite decide what I like most about a cronut; the crispy burnt caramel ripples or the luscious cream inside.  One is more than enough to satisfy a dessert craving; these guys are huge and  super sweet but it's always nice to enjoy this famous Dominique treat. Dominique Ansel 189 Spring Street at Thompson New York, NY 10012

Mr. T and I were two of only eight lucky people to score opening night reservations for Dominique Ansel's dessert only tasting menu Unlimited Possibilities (aka U.P.).  The tiny space above Dominique Ansel Kitchen was transformed into a cozy candlelit space with jazz music playing overhead and table that descended from the ceiling for us to dine (check out his table descending video  here ). The meal began with an array of fresh veggies, a little something raw to cleanse the palate for the desserts to come. The eight course tasting menu was designed around the "first" of everything in life.  Dominique explained that he not only wanted to focus on the flavors but also recreate the emotions that went along with each of these experiences.  A week before dining each guest received an email asking to reply with his/her first word and course number one was designed around each response. First Word - sweet pea, rice milk, gin, carrot cake, yogur...

Well it only took me two years but I finally got the legendary Cronut from Dominique Ansel.  I actually got a Monday pre-order right at the start of July which meant no waiting in line and a brand new flavor of the month- Rum Caramelized Banana and Brown Sugar Ganache. I'm kind of obsessed with Bananas Fosters so getting the Cronut in this flavor was like a dream come true.  Thick Banana frosting layered the top with specks of real banana dotting the horizon and layers upon layers of fluffy pastry below stuffed with brown sugar ganache. The outside of the cronut was where the rum caramelization took place giving the sides a sticky sweet crunch with each bite.  I was honestly expecting it to be a bit more flaky like a croissant when in fact it's much more doughy and dense like a doughnut, but incredibly delicious and satisfying nonetheless.  I actually ate too many and gave myself a nice tummy ache but that's usually my M.O.  No stopping this sweet toot...

This was a crazy and amazing year filled with lots of great food, friends and travel.  It began in January with a fantastic trip to San Diego with my parents.  They learned more about beer on that trip than they probably ever cared to know hitting up spots like Alpine, Ballast Point  and Societe Brewing .  Then Mr. T and I spent a few days in Florida  before embarking on an absolutely incredible trip to Copenhagen  and Brussels  with our close friends and certainly the best beer festival of my life the  Copenhagen Beer Celebration .  Add in a few trips to Buffalo,   Vermont  and Nashville  and I would say we've been pretty busy.  But in the end it's always NYC that holds the biggest spot in my heart.  This year the food was better than ever and with new breweries like  Third Rail  and  Other Half  joining the leagues of Peekskill, Kane and Barrier there's never been a better tim...

I really can't walk through the West Village without stopping into Dominique Ansel for one of his incredible creations.  This time I was having a serious craving for chocolate...not just a little square of chocolate but a rich, decadent kind of chocolate craving....enter the Chocolate Pecan cookie. This cookie was flourless so it had that super chewy texture inside with crisp edges and a thick fudgy middle that was everything rich and decadent I was hoping for. It's honestly more like a brownie than a cookie but I'm not one to argue with Dominique Ansel...he's keeping my chocolate quota completely filled. Dominique Ansel 189 Spring Street between Thompson & Sullivan New York, NY 10012

The newest creation from Dominique Ansel arrived this month and it may be one of his best creations yet- the Chocolate Chip Cookie Milk Shot. It's a cookie loaded up with delicious Valrhona chocolate, shaped like a shot glass to be filled with milk and eaten as some glorious on the go treat.  How is this possible?  The genius is inside the cookie where a thin layer of chocolate poured in the center protects the dough from the sweet Tahitian vanilla milk so it stays dry and intact with each bite.  The cookie itself has this great brown sugar crunch on the outside but stays incredibly soft and buttery on the inside...almost like it's just come out of the oven. Sip, bite, sip...it's such an incredible way to enjoy an old childhood favorite in a completely new way.   And you can get them to go!  I was able to bring one home for Mr. T simply by asking for the milk on the side; something he really should have thanked me for a bit more :)  The cookies go on ...

As I look back on the past year I'm shocked by how much delicious food was involved.  I didn't come even close to hitting all the restaurants on my 2013 Wish List.  I made it to only two out of fourteen...yet I still consider this year an incredible success of food and drink moments for both old favorites and brand new places.  To the list! Best Wings-  Pork Slope/Talde This is a complete tie between Dale Talde's two Brooklyn restaurants.  Both are fried in rice flour for an ultra crisp exterior; the first coated in garlic, butter, Sriracha, Franks Red Hot and honey while the second combines crunchy peanuts, sweet chili and hot sauce.  I can't choose between the two and with both restaurants being just blocks apart there really isn't a need to:) Best Foie Gras-  Marc Forgione There aren't enough words to adequately describe how silky and luxurious the Foie Gras is at Marc Forgione.  This may have been the best thing I've eaten all ye...