Dominique Ansel Bakery

The rating scale of 0 to 100 reflects our editors’ appraisals of all the tangible and intangible factors that make a restaurant or bar great — or terrible — regardless of price.

Read more about the new ratings
85 Very Good

The inventor of the Cronut is hardly a one-hit wonder. His bakery is home to plenty of elaborate confections.

189 Spring St., New York, NY, 10012


Known For

The lowdown

There are also plenty of elaborate lemon and non-lemon confections to admire behind the glittering counter at Dominique Ansel Bakery in Soho, should you not feel like standing in line for your Cronut. After my first unsuccessful Cronut attempt, I enjoyed one of the classic chocolate éclairs, and the next time it was a festive-looking pavlova tinged with litchis. When I finally did get my fat fingers on Ansel’s famous pastry, it was the chocolate-Champagne edition, made, as you may have heard, with the finest Valrhona. Did it live up to the fabulous hype? Sort of, provided you enjoy gouts of custard cream in your doughnuts, which I don’t. Was it worth the hassle? Of course not. So try the weirdly named kouign-amann (“DKA”) instead, which is a kind of popover muffin, made of dense, buttery, caramelized croissantlike dough. They’re sold by the bucket at Ansel’s bakery, you don’t have to wait in line, and unlike the Cronut, it’s impossible to eat just one.

Adam Platt

What you need to know

Insider Tips The Cronut gets all the attention, but you’re missing out if you don’t get the DKA, Ansel’s take on the buttery kouign-amann.

Recommended DishesDKA, Paris - New York; chocolate éclair; frozen s’mores; croissant.

DrinksNo Alcohol

Noise LevelCivilized