NEW YORK SWEETS
Il Laboratorio, 188 Ludlow Street (at Houston St), Lower East Side +1 212 343 9922
Sorbet and gelato served in an extraordinarily futuristic and expansive space. Born from an idea to create a custom lab (the open kitchen shows chefs/ lab technicians concocting some 200 flavors every day.) Taste test everything, from honey lavender to thai chilli chocolate, lime mint, Guinness, wasabi, pink pepper and dark chocolate. They also serve espresso and tea. $3.50 for two scoops.
Bond St Chocolate, 63 East 4th Street +1 212 677 5103
Whether gift shopping for someone who has everything or after something different after dinner, Bond St will impress the most surprise-proof people. Their ‘Divine Collection’ is a dark chocolate series of deities – Jesus, Buddha, Ganesh, Moses, and the Virgin of Guadalupe – dusted in 24 Carat gold. Yes. Edible gold! Very cool 3D chocolate skulls, silver dusted fangs and chocolate statues of African masks are new additions, while Venus emerging from her clamshell is truly devourable beauty.
Lula’s Sweet Apothecary, 516 East 6th Street (between Avenue A & Avenue B) +1 646 912 4549
Lula opened New York’s ‘first natural, non-dairy, vegan frozen dessert shop’ and is doing a rollicking trade because of it. Dairy-free sundaes, soft-serve, and cashew nut ice-cream in flavors like coconut-choc chip, carrot cake, spiced apple cider and PB&J compete with the tiny retro interior and similarly retro-styled staff.
Cha An, 2nd Floor, 230 East 9th Street, East Village +1 212 228 8030
If you’re ever on the quest for a quiet and secluded hideaway after a romantic dinner date, try Cha An. The teas are traditionally brewed and served in the Japanese tradition and the desserts are heavenly. Green tea truffles, black sesame creme brulee, mochi and chocolate souffles will please even the most discerning die-hard dessert fan.
Veniero’s, 342 East 11th Street, East Village +1 212 674 7070
This traditional ‘Pasticceria’ is America’s oldest Italian pastry shop, having served devoted customers since 1894. The Italian marble floors, stamped copper ceilings and stained glass ceilings house a startling selection: Tiny shortcakes, fruit flans, lemon meringue pies, homemade biscotti, cannoli, chocolate mousse and cheesecakes. Take a ticket upon entry and wait your turn as home-makers purchase Veniero’s famous almond tortes by the pound.
Atlas Cafe, 73 2nd Avenue # 2, East Village +1 212 539 0966
Generously iced vegan cupcakes and cakes fill the display cabinet at Moroccan themed Atlas on Second Avenue. They also serve frozen yogurt and non-fat soft serve with multiple flavor choices; add coconut, choc-chips, frozen fruit and more. Once you try the vegan carrot cake or epic (very rich) peanut butter bomb vegan cake, you will be changed forever.
Chinatown Ice Cream Factory, 65 Bayard Street, Chinatown +1 212 608 4170
Claimed by the Tang Dynasty as one of their own inventions, ice cream in Chinatown is delivered via one of the oldest standing businesses in the area. The Chinatown Ice-cream Factory serves traditional ice-cream in exotic flavors: Chocolate Pandan, Egg Custard, Red Bean, Avocodo, Green tea and Zen Butter, as well as quintessentially American scoops like Rocky Road and Peanut Butter and Jelly.
Doughnut Plant , 379 Grand Street, Lower East Side +1 212 505 3700
Americans love doughnuts so much there is a store (or ‘plant’) on the LES devoted solely to what my French friend calls ‘Simpson Cakes.’ Homer may have an enthusiasm attack for the coconut glazed coconut cream filled doughnuts, Valrhona chocolate, Meyer Lemon, Hazelnut or ‘Blackout’ creations. Soon to grace the Chelsea Hotel, the Doughnut Plant is closed Sundays and open from 6:30 am until stock is sold out. Advice: get there earlier rather than later.
Creperie Ludlow, 135 Ludlow Street (between Rivington & Stanton St), Lower East Side +1 212 979 5543
Their Famous Crepe is indeed famous: strawberry, banana & nutella in a crepe drizzled with chocolate, and topped with both whipped cream and ice-cream. Holy wow. $10 crepes draw both crepe veterans and virgins from all over. Open late (as in 4 am on weekends: hello bar hoppers) this little LES shop will please everyone from the most indulgent to the most elegant eaters. They also offer savoury vegetarian and non-veg crepes.
Chikalicious Dessert Bar, 204 East 10th Street (between 1st Ave & 2nd Ave), East Village +1 212 475 0929
A self-professed “dessert club” Chikalicious is New York’s first bar dedicated solely to the sweet stuff. They offer a 3 course Prix-Fixe menu for $14, and serve restaurant quality desserts paired with wines, dessert wines, ports, and champagne, as well as organic coffee and tea. Pairing suggestions are offered on the menu: how does Steamed Fig Pudding Cake with Vanilla Anglaise and Fresh fig sound with a Moscatel de Lustau Emilin? Expect a wait for seating during evening hours.
Sweet Revenge, 62 Carmine Street, West Village +1 212 242 2240
Extending the sweets plus alcohol theme (it’s NYC, anything goes!), Sweet Revenge is another “New York’s only” novelty establishment, this time devoted to a trinity of cupcakes, beer, and wine. Enjoy imported wines and beer with ‘internationally inspired cupcakes’ such as the Mexican Vanilla & Spiced Apple ‘Carnivale’ or the ‘Dulce De Leche’ Argentinian Caramel Cake.
Rice to Riches, 37 Spring Street (between Mott St & Mulberry St), Soho +1 212 274 0008
The winter version of Pink Berry fro yo. Choose from an array of flavors and add toppings to a tupperware bowl the size of your choice. Rice pudding fans will rejoice, (great low GI fuel for Soho shoppers) whilst virgins ought to beware of conversion. Flavours like Coconut Coma, Panna cotta, French Toast and Take me to Tiramisu are popular, but Sex Drugs and Rocky Road wins best name.
Salted Chocolate and Caramel Tart, Marlow and Sons, 81 Broadway, Williamsburg +1 718 384 1441
If you live in Manhattan then it’s truly worth a trip across the bridge to sample this famous tart, hailed by many to be the best dessert in the whole of New York. Try it for yourself and see, but not before you have a selection of items from the dinner menu; you’ll be just as impressed by the savoury food.
By Sophie Ward
