Best of New York 2007 • Eating

• Bouchon Bakery

  10 Columbus Circle, third fl.; 212-823-9366

  Thank Thomas Keller for the best sticky buns in town. At Bouchon Bakery in the Time Warner Center, the seven-Michelin-star superchef has also delved into the world of Oreos, Nutter Butters, and even Pop-Tarts, but his chef d’oeuvre—his legacy, perhaps—is the pecan sticky bun. Meticulously fashioned from good, buttery brioche dough, judiciously slicked with a lavish brown-sugar goo, and topped and bottomed with enough pecans to bake a pie, these medium-size buns strike a nice balance between French restraint and American excess. One complaint: Demand is apparently so great that we’ve been rebuffed on more than one occasion when we showed up in mid-afternoon only to find the retail counter completely bunless—and that, of course, would never fly at T.J. Cinnamons.

From the 2007 Best of New York issue of New York Magazine