In a sweets-only kitchen, producing course after course of desserts that keep the diner eating and don't dull her palate with sugar is challenging, but Patisserie Tomoko in Williamsburg gets it right.
'first look' on Serious Eats
Even with all of the over-the-top accoutrements that make dining at Ladurée's new tea salon so incredibly luxurious, it's hard to look past the pastries, which are visual stunners themselves.
At her charming bakery in the Mission, Müller Luo is giving traditional French pastries a twist using the flavors of her childhood in Taiwan.
Saint Cupcake fans, rejoice. Owner Jami Curl has taken her old store and turned it into a whimsical shop where baked goods and candies collide.
Shawn Crikiel, the chef and owner of Austin's Parkside, Backspace, and Olive & June, launched his latest venture, Chavez, earlier this month. In an unusual turn of events, the restaurant is in the former TGI Friday's space in the downtown Radisson hotel, causing Austinites who've long disregarded the location to take note of the revamped poolside digs once again. Here's a look at Crikiel's menu and space.
Ready your bibs, New York: East Williamsburg is getting some whole hog barbecue. Tyson Ho, the Flushing-bred, North-Carolina-trained pit master, has confirmed that he'll be setting up a beer and barbecue hall at 173 Morgan Avenue to open this summer.
The sweets here look textbook, but in fact are the product of months of testing, trying, failing and ultimately succeeding. For not only are these desserts gluten-free, they're also dairy-free and certified kosher.
We get a peek at the drinks—and the jerky—at the new San Francisco cocktail bar from the team behind Range.
Chef Walter Manzke returns to Los Angeles with this ambitious new French-accented bakery-cafe-restaurant in a dramatically renovated historic building. Uni-topped scrambled eggs, steak frites, and homemade baguettes, right this way.
On November 26th, Allison and Matt Robicelli soft opened the first stand-alone location of their popular bakery, Robicelli's, on an unlikely block of Third Avenue in Bay Ridge. The bakery is selling the couple's popular cupcakes, but that's just the beginning.
We pay a visit to Portland's recently opened Broder Nord, featuring Swede-inspired cuisine. The menu, identical to that of the SE Broder location, highlights daily lefse (flatbread with various savory and sweet fillings), baked eggs, hashes studded with smoked seafood and seasonal vegetables, and Swedish-inspired charcuterie boards with piles of house-cured gravalax, and tiny jars of yogurt and granola.
Growing up on a farm in northwest Serbia, Miroslav Uskokovic learned to take the idea local cooking to a whole other level. Luckily that makes him the perfect choice as the new pastry chef for Gramercy Tavern.
Rhonda "Roni-Sue" Kave's new shop is more than triple the size of her original Essex Street Market stall—which means more space to make (and taste) her innovative chocolate truffles, bacon-maple lollipops, and more.
Ask Bogdan Mocanu if he is using his bright red Stefano Ferrara oven to make Neapolitan-style pizzas, and he will quickly tell you that the type is strictly his own. The oven alone drew me inside Mocanu's newly opened Dolce Vita to grab a menu; potentially finding a different style of pie was a compelling reason for an in-depth look.
A look at Dough Loco, a tiny new bakery in East Harlem that's churning out creative takes on doughnuts.
Prior to opening her business, Karen Hansen struggled to find quality baked goods like the ones she grew up with as a child in Denmark. With her year-old bakery Copenhagen Pastry, she's bringing authentic Danish pastry to L.A.
Checking out the whole-animal cookery on display at this appropriately-named new restaurant from chef Derek Ronspies.
"Punch is a loan word from the Hindi language, from the word meaning five," explains Will Duncan, the beverage manager at Punch House. "Punch is a balance of five flavors; it always balances strong, weak, bitter, sour, and sweet." This is the first of many lessons in history and mixology to be learned at Punch House, Chicago's first punch-focused cocktail bar, owned by the team behind The Empty Bottle and Longman & Eagle.
At The Revel Room in Wicker Park, you'll find cocktails (including a Blood and Sand on tap), more than 30 canned beers, and a hidden back-room library.
A sherry-based daiquiri, four different gin and tonics, and more at the new Toro spinoff in Chelsea, with Spanish-inspired food from the chefs behind Boston's Clio, Uni, and Coppa.