Rose and lemon-maple cronuts at Dominique Ansel Bakery
Brace yourself—it’s another cronut article. Debuting on May 10, Dominique Ansel’s doughnut-croissant half-breed ($5) has reached Magnolia-cupcake-in-the-millennium levels of buzz (though it’s actually good, so good it doesn’t need Sex and the City to do the marketing for it). Grub Street’s Hugh Merwin broke news of the multilayered, rose-frosted treat on the 9th.
Since then, lines have started at dawn outside the Soho bakery, baristas have been flipped off when the stock has sold out, and copy-cats like the "cronot" and the “doissant” have been spawned, leading Ansel to trademark the treat. Cronut scalping has hit Craigslist (upwards of $40 per pastry—makes that five-buck price tag look downright charitable, huh?), word of the treat has reached as far as Australia and the Philippines, and Eric Ripert live-tweeted his vaguely sexual first encounter with the dessert (“Super creamy in the center”).
The cronut craze isn’t letting up anytime soon, so where should it go? We’d like to see Danny Bowien whip up a Szechuan-peppercorn-spiced riff at Mission Chinese, the Torrisi boys add a tiramisu spin at Carbone or Alex Stupak give it an Oaxacan lilt at Empellón Cocina (“@alexstupak: I was a pastry chef once... I bet I could make a cronut. Not to sell, just to avoid the lines”). Until that glorious day, take a gander at the Twitter-exploding cronut (in the original rose and newer lemon-maple flavor) and some of the (delicious, albeit lesser-hyped) dessert mash-ups that came before it.
Baked apple pie Alaska at Dominique Ansel Bakery
The cronut wasn't Dominique Ansel's first mash-up dessert. His seasonal (and ethereal) baked apple pie Alaska also riffs on two classics.
Cake truffles at Momofuku Milk Bar
Momofuku Milk Bar's Christina Tosi is the queen of hybrid desserts, peddling pastries like the candy bar pie and these highly addictive cake truffles.
S'mores pie at Butter & Scotch
As a tribute to the campfire favorite, Butter & Scotch adds a brûléed layer of marshmallow to a graham cracker crust.
Oreo-stuffed brownies at Dessert Club Chikalicious
At Dessert Club Chikalicious, this pastry mashes up two childhood favorites: the brownie and Oreo cookies.
Pie milk shake at Hill Country Chicken
In her decadent pastry-drink hybrid, Hill Country Chicken's Elizabeth Karmel blends together pie, ice cream and milk.
Macaron ice-cream sandwiches at Francois Payard Bakery
Francois Payard swaps out cookies for macarons in his French ice-cream sammies, available only in the summer. East Village's Macaron Parlour has a similar treat.
The Swingle at Steve's Authentic Key Lime Pie
Steve's Authentic Key Lime Pie combines two sweet summer bites—a key lime tartlet and a popsicle—to create the Swingle.
Crêpe cake at Bouchon Bakery
To form this airy cake—available at Bouchon Bakery—dozens of crêpes are layered with an orange-zested cream. Upper East Side confection shop Lady M also plys these crêpe cakes, in flavors such as coconut and green tea.
Pretzel croissant at City Bakery
City Bakery may be better known for hot chocolate and stellar chocolate chip cookies, but its pretzel croissant—a sweet-and-savory mash-up studded with sesame seeds—is also a signature item.
It’s a surprising scene: a burlesque dancer—clad in sequins, tassels and not much else—lifts her leg until a stiletto heel grazes the top of her ear to the sounds of a live jazz trio. No more than a foot away, groups of men in Buddy Holly glasses and women in Stevie Nicks shawls feast on corn-masa tamales fitted with bone marrow ($11), and dark-plum mole studded with grilled octopus ($18). Guadalupe Inn is not what you’d expect from the area—a stretch of Knickerbocker Avenue that’s littered with auto garages and minimarts—and it’s not what you’d typically expect from a New York Mexican restaurant. There’s, thankfully, no jalapeño-shaped string-light kitsch. Instead, glass chandeliers and a rotating disco ball provide a sultry amount of illumination. Curved banquettes the color of salsa verde are angled toward a velvet-curtained stage, where performances range from traditional mariachi bands to bawdy drag comics. The swank supper-club feel is a decided distinction not only from the city’s fellow South of the Border ambassadors but also from the team’s own portfolio of cantinas: Mexico City natives Jorge Boetto, Gerardo Zabaleta and chef Ivan Garcia are also behind Williamsburg’s rustic Mesa Coyoacán and Zona Rosa, which doles dishes out of an Airstream-trailer kitchen. If only Garcia’s modern Mexican plates matched the room’s flashy elegance. The earthy nuttiness of masa tostadas are overpowered by the fishy funk of tuna and an acrid nest of pickled cabbage ($12), and an ag
Venue says: “June Performance Schedule: Latin/Burlesque on Wed., Vinyl Happy Hour on Thurs., Latin bands on Fri./Sat., Boozy Bossa Nova Brunch on Sunday!”