Are Dominique Ansel’s frozen s’mores the next cronut? Most likely not. But the mad-scientist pâtissier—now an international superstar—surely has another hit on his hands: His latest remake of a sweet American classic debuts tomorrow at Dominique Ansel Bakery (189 Spring St between Sullivan and Thompson Sts; 212-219-2773, dominiqueansel.com). The decadent dessert ($7) features a cold, vanilla ice-cream core swaddled in two layers: a crispy chocolate wafer and then a gooey hybrid of homemade marshmallow and dondurma (a stretchy Turkish ice cream). It’s skewered with an applewood-smoked willow branch and torched to order—which lends a campfire fragrance and an elegant brûléed crackle—bringing the bonfire treat to urban dwellers.
Ansel’s not the only chef in town giving the campfire favorite another look. Click through our slideshow for five more reimaginings.
S’mores macaron at Macaron Parlour
Christina Ha puts an haute French update on the American classic with this outré version. Sandwiched between graham-cracker shells—which are shatter-crisp and sweetened with honey—are a decadent chocolate ganache and sweet marshmallow cream, evoking the messy treat in a tidy, bite-size package. 111 St. Marks Pl between First Ave and Ave A (212-387-9169, macaronparlour.com). $2.50.
S’mores gelato at Stellina
At the gelateria offshoot of Sorella, pastry chef Michelle Catarata combines purist Italian technique with all-American irreverence in her s’mores-inspired gelato. The handmade ice cream is intensely chocolaty, bolstered by ribbons of fudge sauce, pillows of marshmallow and graham-cracker crumbles. 95 Allen St between Broome and Delancey Sts (212-274-9595, stellinanyc.com). Single scoop $3.
S’mores cake at Distilled
In his rendition, chef Shane Lyons swaps out stiff wafers for a moist, graham-flavored cake smoked over hickory chips. A smear of torched marshmallow and chocolate sauce conjure the toasted confection without overwhelming the cake, while a dusting of crumbled graham crackers lends crunch. 211 West Broadway at Franklin St (212-601-9514, distilledny.com). $8.
S’mores pie at Butter & Scotch
When Allison Kave (First Prize Pies) and Keavy Blueher (Kumquat Cupcakery) teamed up for their boozy sweets pop-up—a permanent location is expected at the end of this year—they made sure to carry over Kave’s beloved signature pie. Atop a graham-cracker crust is a silky Callebaut milk-chocolate filling and a brûléed swatch of homemade marshmallow. Various locations, visit drunkbakers.tumblr.com. $35.
S’mores “remix” at Louro
In this cooling version of the fireside snack, milky graham-cracker ice cream sits on a pool of toasted-marshmallow pudding, which imparts a smoky flavor on the frozen delight. Bits of buttery chocolate cookie and a drizzle of Valrhona syrup add a fudgy richness to the dessert. 142 W 10th St between Greenwich Ave and Waverly Pl (212-206-0606, louronyc.com). $8.
After an earlier incarnation on W. 77th Street closed due to condo construction, Vai Restaurant is back on the Upper West Side, continuing its eight-year tenure serving contemporary Mediterranean food to carb-eschewing yuppies. Owner/Chef Vincent Chirico of “Knife Fight” fame got his bona fides working in the kitchens of Jean-Georges Restaurant, Aquavit, Daniel and Union Pacific. The intimate new space is clean and unadorned, with 14 tables and a half-dozen bar stools around the semi-circle bar. It’s planted on a brick wall mid-restaurant, with a large mirror reflecting fishbowl sconces on chains, featuring flickering votives. The food is similarly solid and unfussy, if a bit on the higher end, with many off-menu, seasonal additions available. During a recent visit, we enjoyed the featured cocktails, the Blackberry Paloma ($14) blending tequila, grapefruit and blackberry, and the simple Elijah’s Maple Sour ($15), a mix of Elijah Craig Bourbon and Hudson Valley Maple syrup. The hostess brought an amuse-bouche of savory eggplant mousseline and soft bread to dip it in. Chirico is known for his crudo, so we sampled a layered Hamachi-Yellowfin Tuna Duo ($17) with two generous lobes of yellowfin over a tartare of pink tuna and fresh avocado. A tang of ginger and cilantro enlivened the whole affair. We paired this with the charred octopus ($16.5) a tender tentacle of grilled ‘pus over roasted fingerling potatoes and a bright green jalapeno pesto, with slivers of dry-roasted garli
Venue says: “Join us for Happy Hour Sun-Fri 2pm-4pm and 9pm-close. Glass of sparkling wine and 3 complimentary oysters and $8 beers, wine and cocktails.”