Usually I'm pretty cynical about hyped places, but I went yesterday to Dominque Anselm's bakery on Spring and Sullivan and got, yes, the koiuan annan (sp?) which was promoted in the NYT. It's damn good, as is the rest of the stuff. The hot chocolate, however, was not as great as payard's on Houston:
1. Kouian Annan at Dominique Anselm's 2. Payard hot chocolate 3. The lasagna recipe from Rubirosa in the latest Saveur kicks ass.