The Best Spring Desserts 2016
We’re all about ramps and spindly spring asparagus right about now, but they don’t generally translate to dessert. So if you want to fully experience the best of what the season has to offer, you’ll save room for some pretty creative sweets at the following New York eateries, from the Rhubarb Soufflé at Le Coq Rico to the “Strawberries and More Strawberries” at Olmsted.
Olmsted
The perfumed petals of lavender that crown the inspired “Frozen Yogurt” dessert at Olmsted are plucked straight from their verdant backyard; overseen by Atera horticulturist, Ian Rothman. And eventually, they aim to source a bulk of their produce from the sculpted, leafy plot; including strawberries for their “Strawberries and More Strawberries” offering; featuring a scarlet quenelle of sorbet and diamonds of ripe fruit.
Read MoreLe Coq Rico
This new heritage chicken-focused establishment is also a temple of throwback French desserts (prominently featuring eggs, of course). And that includes a Vanilla Strawberry Vacherin — a cap of meringue draped around chantilly, ice cream and sorbet — as well as a baked-to-order Rhubarb Soufflé, paired with a pitcher of coulis, and a Raspberry Millefeuille; its dainty puff pastry layers lined with custard cream and berries.
Read MoreFreeks Mill
Aleksander Kubicki (in collaboration with chef Chad Shaner, a Union Square Café alum) is behind the desserts at this critically acclaimed, new small plates spot in Gowanus. This spring, they’re featuring a wheel of just-set Bread Pudding, interspersed with tangy rectangles of rhubarb, dreamy Thin Mint Ice Cream Sandwiches (made with fresh mint), and Vietnamese Iced Coffee Cake, complemented with condensed milk ice cream.
Read MoreLa Sirena
Having one of New York’s best pastry chefs, Michael Laiskonis, at their disposal means you should always order dessert at La Sirena; such as a Campari-soaked Baba, accented with grapefruit and basil gelato, a Mango Panna Cotta, crowned with rhubarb compote, kumquat and passion fruit, and a Strawberry Semifreddo, comprised of vin santo sabayon, strawberry gelato, candied pistachio and honey lavender meringue.
Read MoreL’Amico
Wood-fired pizzas aren’t the only noteworthy items at Laurent Tourondel’s surprisingly successful foray into Italian cuisine. Desserts — which have been totally retooled for spring — are reliably first rate as well, from Almond Sponge Cake with poached rhubarb, to Passion Fruit Coupe with fior di latte, to Lemon Meringue with raspberry and basil-mint crumble, and a variety or seasonal Gelato and Sorbet; including Black Cherry Amaretto, Meyer Lemon Ricotta, Rhubarb Ginger, and Banana-Passion Fruit.
Read MoreDovetail
With Sofia Schlieben (formerly of Per Se, Marea and Jean-Georges) newly installed as pastry chef, sweets more than stand up to John Fraser’s largely fruit and vegetable-focused savory fare; think Yogurt Panna Cotta with rhubarb and coconut oats, Strawberries and Brioche with lemon cream and basil buds, and a “My Strawberry Shawty Sundae,” boasting balsamic ice cream, strawberry jam and cheesecake mousse.
Read MoreVaucluse
Essentially the inverse of L’Amico, Italian kingpin Michael White has embraced French fare at Vaucluse, with highly traditional desserts including Vacherin aux Fraise featuring fromage blanc glace and strawberry consommé, Tarte au Citron with meyer lemon crème and brown sugar breton, and a series of Sorbets, including strawberry, apricot, raspberry and white peach mint.
Read MorePerla Café
Newly opened in a larger, West Village space, just steps away from Gabe Stulman’s other restaurants, Perla Café is as cozy and comforting as ever, offering unfussed, Italian bistro fare from chef Jack Harris and pastry chef, Lindsey Prokscha (who also oversees sweets for the other Little Wisco eateries). And you won’t want to miss her latest seasonal additions, such as Mascarpone Short Cake with rhubarb compote, strawberries and tarragon, and Passion Fruit Semifreddo, strewn with raspberry caviar and pistachio crunch.
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