The Cozy Nook
The Nook is situated just inside the entrance to Red Rooster, making it convenient to stop for a morning coffee or afternoon sugar rush.
The Nook's take on the cinnamon roll is a Swedish one, in homage to owner Marcus Samuelsson's roots. (The word "bullar" translates to "bun" or "roll" in Swedish.) Soft brioche dough is rolled with layers of lingonberry jam and cinnamon then topped with crunchy sugar crystals.
The Cupcake Selection
Three cupcakes are currently on The Nook's eclectic menu. The aptly-named Coconut Cloud Cupcake (left), made with coconut cake and frosted with meringue, is as light as well, a cloud. Tart lemon curd is hidden in the cupcake's center.
The Red Rooster Velvet Cupcake (middle) is colored with beet juice, offering an earthier twist on the traditional red velvet cake.
The standout of the bunch is the Dizzy Haze Cupcake (right): decadent Devil's Food-esque chocolate cake is filled with gooey, hazelnut dulce de leche and topped with boozy, bourbon-soaked candied hazelnuts.
The Triple Chocolate Chip Cookies (left) can be ordered straight up or spicy. On our visit, the spicy cookie was laced with berbere, a spice mix common in Ethiopian cooking.
Mantecados (middle), crispy pecan shortbread cookies, coated in powdered sugar, are a nod to Spain, where they are traditionally served at Christmas.
The "A" Train Special (right), a twist on an oatmeal cream pie, is one of pastry chef Deborah Racicot's most inventive offerings. The cookies are made with the African grain, Dana Dahl, in addition to oatmeal, adding extra texture to the cream-cheese filled treats. The cookies are also curry-spiced (a non-pungent Madras curry on our visit) and loaded with chewy dried blueberries in place of raisins.
Yamma Jamma Coffee Cake
On the surface, this looks just like any other coffee cake. But take a bite of the Yamma Jamma Coffee Cake and you'll find a delicate cake with a hint of sweet potato flavor, filled with port-roasted black mission fig jam.
Momma Sandy's Whoopie Pie
Racicot created these gingerbread-molasses Whoopie Pies in honor of her mother Sandy, who often made the dessert when Deborah was growing up. These dense, spiced cakes are stuffed with a light pear cream.
Pastry Chef Deborah Racicot
Racicot plans to update the pastries seasonally and expand The Nook's menu to offer more breakfast items. She also bakes all the bread for Red Rooster including the cornbread, which The Nook sells by the loaf.