Red Rooster Harlem may be a massive space, but the newest addition to the restaurant is very modest in size. The aptly named Nook sits right inside the entrance on the main floor of Red Rooster. Under the helm of pastry chef Deborah Racicot (recently of Gotham Bar & Grill), the pocket-sized cafe offers a variety of unique pastries, incorporating flavors from all around the globe.
From cookies laced with Masala curry to Swedish cinnamon rolls made with lingonberry jam, The Nook follows Red Rooster's formula of leaving no continent behind on its menu. Everything served at The Nook is baked fresh each morning —insiders tip: any leftover pastries at the end of the day are sold for half price during Red Rooster's dinner service— and Racicot plans to update pastries with seasonal ingredients as well as offer daily specials. She also hopes to add more breakfast items and is working on a version of the marzipan-covered Princess Cake to honor Samuelsson's Swedish roots.
Racicot makes all the breads for the restaurant, including the cornbread which The Nook sells by the loaf. The only thing she doesn't make are the four sandwiches on the menu, which are made to order in the Red Rooster kitchen. The cafe is also serving Illy coffee and Ambessa teas, providing the neighborhood with a place to caffeinate and grab a quick bite.
Check out the slideshow for a full sampling of The Nook's sweet offerings.
The Nook at Red Rooster310 Lenox Avenue, New York, NY 10027 (map); 212-792-9001; redroosterharlem.com
About the author: Stef Shapira is is a Texan living in Brooklyn. A food writer, researcher, and grad student in NYU's food studies program, some of Stef's favorite things include kolaches, root beer, and chips. Follow her on twitter @stefontoast