Great moments in NYC sweets

The evolution of New York's sweet tooth.

0

Comments

Add +

1730 | New York City's first sugar refinery opens on Liberty Street. By 1887, NYC has become the country's center for sugar manufacturing.

1810 | John Contoit opens New York Garden, one of the ice cream saloons dotting Tribeca in the 19th century. Unlike many restaurants at the time, the Garden welcomed female patrons.

1730 | New York City's first sugar refinery opens on Liberty Street. By 1887, NYC has become the country's center for sugar manufacturing.

1810 | John Contoit opens New York Garden, one of the ice cream saloons dotting Tribeca in the 19th century. Unlike many restaurants at the time, the Garden welcomed female patrons.

1827 | Delmonico's, a French-style pastry shop, opens in lower Manhattan. It later becomes a full-service restaurant, where, in 1867, chef Charles Ranhofer popularized baked Alaska.

1871 | Staten Island resident Thomas Adams mixes chicle (latex derived from evergreens) with hot water, rolls it into a sphere and creates the gum ball. He later adds flavors like sassafras and licorice.

1896 | Austrian immigrant Leo Hirschfield sells chewy chocolate treats from his Brooklyn store. In 1908, he dubs them Tootsie Rolls and begins to manufacture the penny candies in Manhattan.

1907 | Nathan Radutzky emigrates from Ukraine and starts producing halvah on the Lower East Side. More than 100 years later, Joyva still produces his candies—halvah, jelly rings and more—right in Brooklyn.

1912 | Nabisco produces the first Oreo cookie at its factory in Chelsea, now the site of Chelsea Market.

1917 | Sam Born—inventor of the Born Sucker machine, which inserts sticks into lollipops—develops chocolate "jimmies" and the hard coating for ice-cream bars at his small Brooklyn shop.

1954 | Serendipity 3 opens in midtown, dishing out frozen hot chocolate in gigantic goblets. The lives of Midwestern tourists are forever changed.

1987 | Chef Jean-Georges Vongerichten starts the molten chocolate cake craze, serving it at midtown's long-shuttered Lafayette restaurant. By the early '90s, the cake has been replicated on menus around the city.

1989 | Sirio Maccioni lists Jacques Torres's name on the dessert menu at midtown stalwart Le Cirque, becoming one of the first New York restaurateurs to put a pastry chef in the limelight.

1996 | Magnolia Bakery opens. Cupcake mania ensues. We die a little inside, yet keep eating.

2003 | Don and Chika Tillman open ChikaLicious, the first in a wave of destination dessert restaurants. More sweetscentric eateries follow, including Pichet Ong's Spot Dessert Bar.

2006 | L.A.'s Pinkberry opens its first East Coast outpost in Koreatown, soon rivaling Tasti D-lite as the city's frozen-treat go-to. Competitors (Red Mango, Yolato) soon become ubiquitous.

2007 | High-quality confections become as accessible as hot dogs with the opening of the Treats Truck. The Dessert Truck and other mobile purveyors of sweets on wheels are right behind.

2008 | Momofuku Milk Bar opens, drawing interminable lines for chef Christina Tosi's intensely sugary creations: cereal-infused milk, potato-chip-stuffed cookies and "crack pie."

Users say

0 comments