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Entries tagged with 'First Look'

Williamsburg's Patisserie Tomoko Offers a Lovely Three-Course Dessert Prix Fixe

Lauren Rothman Post a comment

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. More

First Look: A Palatial Ladurée Tea Salon Opens in Soho

Lauren Rothman 6 comments

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. More

First Look: Asian Twists on French Classics at Sweetmue Bakery in San Francisco

Carrie Vasios Mullins 2 comments

At her charming bakery in the Mission, Müller Luo is giving traditional French pastries a twist using the flavors of her childhood in Taiwan. More

First Look: Sprinklefingers, Jami Curl's New Sweet Shop in Portland, OR

Lindsay Strannigan 1 comment

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. More

First Look: By the Way Bakery Brings Gluten-Free Desserts to the Upper West Side

Lauren Rothman 2 comments

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. More

First Look: Robicelli's Opens Their First Stand-Alone Bakery in Bay Ridge

Chris E. Crowley Post a comment

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. More

A New Pastry Chef, and New Seasonal Desserts, for Gramercy Tavern, NYC

Lauren Rothman 4 comments

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. More

First Look: Roni-Sue's Chocolate Gets Its Own Shop on The Lower East Side

Brooke Porter Katz 4 comments

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. More

First Look: The ABV Wine Bar Team Makes Whimsical Doughnuts at Dough Loco, NYC

Brooke Porter Katz 5 comments

A look at Dough Loco, a tiny new bakery in East Harlem that's churning out creative takes on doughnuts. More

Copenhagen Pastry Brings Authentic Danish Pastry to Culver City, CA

Rachel Leeson 2 comments

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. More

First Look: Late Summer Desserts at George's at the Cove, San Diego

Erin Jackson 1 comment

Lori Sauer's summer desserts at George's at the Cove range from straight-forward bistro desserts (think: gloriously decadent profiteroles) for the Ocean Terrace to more complex creations (think: passionfruit fruit curd with black sesame micro cake and tahini) at California Modern. More

First Look: The New Artisan Boulanger Patissier, Philadelphia

Emily Teel 1 comment

The original Aristan Boulanger Patissier was hardly a neighborhood secret—the bakery has been featured in the media countless times, and in 2013 Chin was nominated for a James Beard Award in the category of "Outstanding Pastry Chef." But after having to relocate, it took over a year for the bakery to reopen its doors. We took a look at the new space, including new sweets from tarts to charlottes to a wide variety of croissants. More

First Look: Emphasis on Fresh, Local Ingredients at L'Albero dei Gelati, Brooklyn

Brooke Porter Katz 4 comments

A look at Park Slope's newest gelateria and café, straight from Lombardy, Italy. More

First Look: Bean-to-Bar Chocolate at ChocoVivo, LA

Rachel Leeson 6 comments

ChocoVivo is the first bean-to-bar chocolate factory in Los Angeles. In addition to producing chocolate, owner Patricia Tsai is also serving hot chocolate and doughnuts. More

First Look: An East Village Storefront for Food Truck Favorite Wafels & Dinges

Lauren Rothman 3 comments

Cart-and-truck favorite Wafels & Dinges has gone brick-and-mortar, serving up an expanded menu of sweet and savory waffles, ice creams, and more. More

First Look: Mellisa Root Brings a New Dessert and Chocolate Program to Madera, Menlo Park, CA

Carrie Vasios Mullins Post a comment

At Medera, the Michelin starred restaurant at the Rosewood Sand Hill in Menlo Park, Chef Mellisa Root has started an ambitious in house chocolate program (smoked tobacco or pine cone syrup bon bons, anyone?) More

First Look: Rachel King's Summer Desserts at NINE-TEN, San Diego

Erin Jackson 2 comments

Executive Pastry Chef Rachel King is taking full advantage of the summer harvest, topping desserts and dressing plates with peaches, plums, figs, and berries. Take a look at all of her new summer desserts at NINE-TEN. More

Riffing on Blueberries and Lemons at Pearl & Ash, NYC

Lauren Rothman Post a comment

We stopped in to try Pearl & Ash's two new summer desserts, titled, simply, Lemon and Blueberry. But those one-word names belie the fastidious, multi-layered complexity of pastry chef Serena Chow's creations. More

First Look: A Taste of Vienna, Budapest, and Prague at 20th Century Cafe, San Francisco

Carrie Vasios Mullins 2 comments

Michelle Polzine's first solo venture, 20th Century Cafe, brings a little bit of old world Prague, Budapest, and Vienna to Hayes Valley. More

First Look: Le Marais Bakery, San Francisco

Carrie Vasios Mullins 6 comments

After over 20 years of dreaming of opening his own bakery, French transplant Patrick Ascaso has finally opened Le Marais on Chestnut Street in the Marina. He and his team use traditional methods to create the breads and viennoiserie of his youth. More

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