Dominique Ansel honed his skills as executive pastry chef at Daniel for six years before opening this American and French patisserie. Caramelized croissants, miniature pastel meringues and madeleines make up the sweet selections at the counter, in addition to Ansel's madcap creations like milk shot glasses made from chocolate-chip cookies and frozen s'mores on a stick. Of course, the Cronut is still going strong.