Dominique Ansel Kitchen

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86 Very Good

There are no Cronuts at Dominique Ansel’s new West Village restaurant, but 70 percent of the menu items are made-to-order.

137 Seventh Ave. S., New York, NY, 10014


Known For

The lowdown

There are no Cronuts at Dominique Ansel’s West Village restaurant, but 70 percent of the menu items are made-to-order, which means that his cooks will cut whole vanilla beans and sprinkle them over ice cream, slice ham à la minute and wrap it around a cheese croissant, and emulsify lemon curd in a milkshake maker before adding it to a tart. Even hazelnut madeleines are baked to order (they take just four minutes). Ansel wants to subvert the expectations of a typical bakery and make this concept more like a restaurant’s kitchen. He’s serving both savory and sweet dishes, which also include matcha beignets, sage-smoked brownies, and something called the “Egg-clipse” — squid-ink brioche with garlic mashed potatoes, two confit egg yolks, and mushroom béchamel. There’s also an after-hours tasting menu (desserts only) on the second floor of his production kitchen, called U.P. (which stands for “unlimited possibilities”). And, in warmer months, an ice-cream stand that has doled out burrata ice cream or watermelon sorbet served inside a wedge of fresh watermelon itself. You can’t go wrong, any way you slice it. Whatever you order, you get served the same thing: a surprise.

What you need to know

Insider Tips Eat in to watch the magic.

Recommended DishesBrown-sugar DKA (Dominique’s kouign-amann).

DrinksBeer and Wine

Noise LevelHushed