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Best of New York 2012 • Eating

Sweet Spots

The most satisfying desserts of the year, from haute to homey.

  • Pie!

  • Pie of the Day
  • The Dutch

    131 Sullivan St., at Prince St.; 212-677-6200

    Soho has become a little more down-home with Kierin Baldwin’s superlative crusts and fillings. Our current fave: the fluffy banana cream.


Illustrations by Janice Wu  
  • Fancy Fruit Concoction

  • Grapefruit Givré
  • Boulud Sud

    20 W. 64th St., nr. Broadway; 212-595-1313

    The Boulud empire’s exotic frozen-grapefruit creation is the most magisterial, decoratively delicious new haute-cuisine dessert in town.


  • Giving Gruel a Good Name

  • Beer-and-Bread Porridge
  • Acme

    9 Great Jones St., nr. Lafayette St.; 212-203-2121

    Mads Refslund’s ingenious porridge combines all the elements of a perfect winter dessert (warmth, sweetness, a faint hint of booze) in one bowl.


  • Vegan Indulgence

  • Chia-Seed Parfait
  • Victory Garden

    31 Carmine St., nr. Bleecker St.; 212-206-7273

    Tapiocalike, with homemade cashew milk subbing for dairy and agave for sugar. Top it with cacao nibs or halvah.


  • Lunch-Bag Treat

  • Chocolate-Chip Cookie
  • Boubouki

    At Essex Street Market, 120 Essex St., at Delancey St.; 718-344-4202

    It looks like your classic homemade Toll House, but this one is zested with orange, studded with walnuts, and flavored with grape-must syrup.


  • Envelope-Pushing Ice-Cream Flavor

  • Duck à la Plum
  • Wong

    7 Cornelia St., nr. W. 4th St.; 212-989-3399

    Judy Chen’s roast-duck ice cream, garnished with poached plums and an Asian five-spiced cookie, is savory, sweet, and somehow ungimmicky.

From the 2012 Best of New York issue of New York Magazine

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Other Best Of Guides

So what exactly does “best” mean in a city with thousands of pizza joints, hundreds of celebrity masseuses, and museum-worthy concept shops on every corner? Well, in the case of this, our annual “Best of New York” roundup, there’s a heavy emphasis on what’s new or what has somehow remained virtually unheard of (until now, of course).

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