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Best of New York Food 2004

Sweet Spots

Adam Platt's tour of the city's most decadent desserts.

  • davidburke  & donatella's butterscotch panna  cotta. (Photo by Carina Salvi)
  • Best Souffle

    La Caravelle

    33 West 55th Street, 212-586-4252

    Ask for ice cream, which the waiter will drop into your soufflé (chocolate or Grand Marnier) from a great height, like a depth charge.

  • Best Butterscotch Panna Cotta

    davidburke & donatella

    133 East 61st Street, 212-813-2121

    Leave it to Burke to present this beautifully textured dish in a martini glass and spike it with swirls of curry and cocoa gelée.

  • Best Sticky Toffee Pudding

    Schiller's Liquor Bar

    131 Rivington Street, 212-260-4555

    Mr. McNally transforms one of the stodgy delicacies of his youth into the epitome of hip.

  • Best Rasberry Granité


    80 Columbus Circle, 212-805-8881

    It’s really a disassembled raspberry snow cone, with rich spoonfuls of chocolate mousse.

  • Best Dessert Flight

    Jean Georges

    1 Central Park West, 212-299-3900

    The themes change seasonally, but Johnny Iuzzini’s hypercreative desserts are always interesting and usually delectable.

  • Best Apple Cider Doughnut


    403 East 12th Street, 646-602-1300

    An old-style fritter laced with apple cider, fried to order, and served with chunky applesauce and a dab of maple whipped cream.

From the 2004 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).