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Dominique Ansel's after-hours tasting table is introducing New York to "dessert BBQ"

Christina Izzo

If anyone can make "dessert barbecue" happen, it's Dominique Ansel.

The next menu concept for U.P., the tasting table Ansel runs out of his eponymous West Village kitchen, will be DDQ, or Dominique's Dessert Barbecue, which will kick off with seatings on Wednesday, November 9th. The sweet feast will take inspiration from traditionally savory communal meals like Korean barbecue, fondue and large-format roasts: Start off with "banchan" like tea-braised, tempura-fried king oyster mushrooms with praliné and pomegranate molasses, and Marcona almonds that you can dip into a bamboo honey flavored with lavender and sea salt. 

To follow up those small plates, portable grills will be ushered over to the 12-seat table to fire dishes like beer-poached Bosc pears with lemon thyme, maple-roasted butternut squash and salted pistachio financiers with orange blossom oil. A fresh-baked Castella cake, which guests can drizzle with grappa and dip in house-made sweet-corn hot chocolate, rounds out the menu. 

Tickets for the series's November seatings go on sale Monday, October 24th at noon, with a maximum on two tickets per purchase. Seatings will be every Wednesday through Sunday at 7:30pm and 9:30pm. 

Photograph: Courtesy of Dominique Ansel Kitchen

Photograph: Courtesy of Dominique Ansel Kitchen

Photograph: Evan Sung

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