Tag: Dessert View All Tags

TSA Approves Pies In The Sky

November 26, 2008 at 12:48 PM | 0 Comments

Don't fear, dessert fans: The TSA wants you to know that you can indeed take holiday pies through security checkpoints, even if they weigh more than three ounces. Apparently cherry filling isn't a liquid or a gel!

Agency spokesman "Blogger Bob" had the official update today:

Just send it through the X-ray and you’ll be one step closer to enjoying your delicious pie. We do suggest you take it as a carry on so it doesn’t get squashed in your checked luggage.

Last year, airport screeners said your dessert "might be subject to additional screening," but we've seen no such warning so far this season. Hurray for pie!

Related Stories:
· Easy as Pie [TSA Blog]
· TSA Unintentionally Hilarious Yet Again [Jaunted]

[Photo: cardamom]

Momofuku Bakery And Milk Bar

November 19, 2008 at 9:45 AM | 0 Comments

Chef David Chang has been delighting and perplexing New Yorkers for the past few years with the insane twists on Asian comfort food he serves up at his Momofuku restaurants, as well as with the insane online-only reservations policy he dreamed up for Momofuku Ko, home of Manhattan’s 12 hardest-to-get bar stools.

Now Chang has expanded with a fourth outlet, opening Momofuku Bakery and Milk Bar adjacent to Momofuku Ssam, and he (along with pastry chef Christina Tosi) is hoping New Yorkers will go as crazy for his sweet treats as they do for his legendary pork buns.

The small East Village restaurant serves up offerings like the compost cookie: pretzels, potato chips, chocolate morsels and other unidentifiable delectables all rolled up in one cohesive cookie. Then there’s a selection of inventive breads like kimchi foccacia and chorizo challah and soft serve ice cream featuring flavors like grapefruit and salty pistachio caramel. Plus, you can even grab some of the famous Momofuku pork buns here as well.

Oh, and the milk. Go back to grade school by washing everything down with a glass of chocolate or strawberry flavored milk, or even cereal milk--yep, that’s milk that’s been steeped in corn flakes so it tastes like the bottom of the bowl.

Related Stories:
· Momofuku Bakery and Milk Bar [Official Site]
· New NYC Restaurant: Momofuku Ko [Jaunted]
· New New York Restaurants coverage [Jaunted]

[Photo: Momofuku]

DessertTruck: Creme Brulee For The Rest Of Us

November 18, 2008 at 2:01 PM | 0 Comments

Last week, we talked about the benefits of restaurants that put all their money into quality food and nothing into overhead. Heading back to New York, here's another high-end eatery-on-wheels that is worth taking for a spin.

DessertTruck has been satisfying the sweet teeth of the West Village for over a year now and more recently, those of Park Avenue office drones, too. But unlike all those trendy dessert bars that have popped up around town in the past few years, this one is based out of a truck, so they have no worries about losing their lease.

Jerome Change, a former pastry sous chef at Le Cirque, runs the kitchen at DessertTruck, churning out treats like chocolate bread pudding with bacon crème anglaise; vanilla crème brulee with freshly burned sugar; and molten chocolate cake with a liquid ganache center topped with sea salt and roasted pistachios.

At five bucks a pop, DessertTruck will set you back a little more than Mister Softee, but considering foodies have been known to plop down hundreds for a meal at Le Cirque just so they can try the legendary crème brulee, this one is quite the deal.

Related Stories:
· DessertTruck [Official Site]
· Foodiest Food Truck Ever: Skillet Street Food [Jaunted]
· Recession Restaurants Map [Jaunted]

[Photo: adamiwebb]

New NYC Restaurant: Luxee

August 13, 2008 at 9:45 AM | 0 Comments

New York has no shortage of cute Japanese things, decadent desserts or hole-in-the-wall eateries. But there's no reason why we can't welcome a new place that combines all three.

Luxee, a dessert cafe that opened last week on the Lower East Side, offers tiny-but-over-the-top treats like vegan chocolate cake with avocado mousse, cherry and champagne.

The restaurant only has a few dishes out so far, but will be adding a full, Japanese-tinged dessert menu shortly, designed by a crew of chefs plucked from Tokyo culinary school L'ecole Vantan.

Related Stories:
· Luxee [Official Site]
· New New York Restaurants coverage [Jaunted]

[Photo: Luxee]

Melbourne Chocolate Heaven: Koko Black

August 1, 2008 at 9:45 AM | 0 Comments

Jaunted's Amanda Kendle just got back from Melbourne. This week: Read all about it.

Melbourne might have great cakes, but it's got even better chocolate. With half a dozen excellent chocolatiers across the city center, it's hard to choose but once you've tried the chocolate mousse at Koko Black you'll be completely converted.

Koko has several locations across Melbourne and a store in Canberra now, too, but the sweetest shop is in the Royal Arcade off Bourke Street.

Head upstairs and order a sit-down chocolate meal with a smooth and steamy hot chocolate, or just buy up a selection of incredible truffles and other assorted chocolates at the front counter on the ground floor. Or do both.

Related Stories:
· Koko Black [Official Site]
· When in Melbourne: Must Have Cakes at Brunetti [Jaunted]
· Polish Cuisine in Melbourne: Borsch, Vodka & Tears [Jaunted]

When in Melbourne: Must Have Cakes at Brunetti

July 30, 2008 at 9:18 AM | 2 Comments

Jaunted's Amanda Kendle just got back from Melbourne. This week: Read all about it.

OMG. There is actually a heaven on earth and it's at Brunetti, Melbourne's most famous spot for cakes. You might not even be in the mood for cake--or even particularly like it--but walk into Brunetti and you will be converted for life.

All Melbournites seem to know that the best Brunetti cakes are at the Carlton branch--try to head into the City Square branch and you'll only find tourists. The best way to deal with the mind-boggling selection is to go for a few of their bite-sized cakes and if you find your favorite, take away an entire cake. It's not even expensive.

Curiously, Brunetti all started because owner Giorgio Angele came to Melbourne as the Italian chef for the 1956 Olympics. He liked it and later migrated; everyone but the Italians should be grateful for that. Don't leave Melbourne without your Brunetti sugar fix or you haven't seen Melbourne at all. Of course, we could be biased towards cakes--but all the best travelers are.

Related Stories:
· Brunettti [Official Site]
· Melbourne Travel coverage [Jaunted]

New NYC Restaurant: Batch

March 19, 2008 at 9:00 AM | 1 Comment

Sometimes after a big dinner in NYC we hanker for something sweet--and neither cupcakes nor a dry black and white cookie will do it. So we're excited to head to the newly opening Batch, from P*ong chef Pichet Ong. He's got an impressive pedigree: A former pastry chef for Jean-George, Oprah's mag called his dishes "elemental."

A teeny 12-seat spot, Batch is the perfect place to wind down after dinner, with its deep red walls and subdued tone. You can delight your date with Asian-inspired yuzu-shortbread sandwiches, coconut-calamansi layer cake and durian ice cream.

The sparkly crystal chandeliers overhead and mismatched antique-y glassware make you feel downright elegant. Savory sandwiches are on the way, too. Something tells us Pichet's done it again.

Related Stories:
· Batch [NYM]
· New New York Restaurants coverage [Jaunted]

[Photo: NY Mag]