Our Favorite Fall Desserts
Try to resist stuffing yourself on your kids’ leftover holiday candy, because autumn just happens to be a particularly great season for sweets. And we’re not just talking about pie, but all manner of rustic, comforting confections at bakeries and restaurants throughout New York — from the Concord Grape Sorbet at Gabriel Kreuther’s eponymous new eatery to Semilla’s Squash Tart with Chestnut Ice Cream…
Gabriel Kreuther
Same as with his savory dishes, the desserts at Gabriel Kreuther are plate-sized works of art, and delicious at that. Order the “Classic” with caramelized apples and vanilla ice cream with caramel cremeux, the “Textural” with concord grape sorbet, yogurt meringue & pistachio ice cream, or the “Revisited,” a whole poached pear hugged with an almond-tinged chocolate sauce, and finished with vanilla mousse.
Read MoreKat & Theo
This new Mediterranean favorite in the Flatiron District features seafood-focused small plates and meaty mains from chef Paras Shah, of El Bulli and Per Se, followed by eye-catching desserts, courtesy of EMP alum, Serena Chow — think Sour Cherry Cheesecake Mousse with chestnut graham and maple, and Dark Chocolate Crèmeux, brightened with lemon and lavender.
Read MoreSemilla
While the menu changes constantly at the Michelin-starred tasting room, Semilla, you’re always guaranteed at least three courses from talented pastry chef, Pam Yung. And previous, autumn-inspired sweets at this Williamsburg spot have included a creamy Squash Tart, positioned on a tangy wisp of goat cheese, a scoop of Chestnut Ice Cream, kissed with lavender and olive, and fig leaf-infused Rice Pudding, accompanied by fermented grape granita.
Read MoreMaialino
Save room for dessert at Danny Meyer’s Roman trattoria, as brand new pastry chef, Jessica Weiss, is especially eager to strut her stuff — look for Chocolate Almond Cake with spiced concord grape jam, homey Apple Crostata paired with quenelles of Fior di Latte Gelato, and Caramel Panna Cotta, topped with sugar and spice crumble and brown butter pears.
Read MoreHarbs
This refined, Japanese dessert boutique, dubbed HARBS, opened a location in Chelsea just last year, specializing in delicate, multi-layer crepe cakes; stacks of wafer-thin pancakes piped with clouds of cream and various, seasonal fillings. You’ll also find a Pear Mille-Feuille on the menu this autumn; a puff pastry crust topped with sliced, caramelized pears, and the Waguri Tart; dotted with slightly sweet red beans, and piled with Japanese chestnut paste.
Read MoreTilda All Day
Just opened in Clinton Hill, Brooklyn, this sunny café serves brunch all week long; and the offerings go well beyond waffles and eggs. In fact, Mas (Farmhouse) and Gwynnett St. vet, chef Claire Welle, makes the unique selection of baked goods entirely in-house, from an ultra-moist Squash Miso Pound Cake, to a dainty Butternut Squash Financier, and French Toast that’s special enough to eat as dessert, made with fruit-studded loaves of Italian panforte.
Read MoreMaman
This classy, year-old bakery boasts an incredible selection of sweets inspired by the south of France, and conceptualized by a top-notch team — chef and owner Armand Arnal (from the Michelin-starred La Chassagnette), and baker Elisa Marshall, who whips up gorgeous baked goods like Toasted Pumpkin Seed Financier, Beetroot Tartinette, Dulce de Leche Canele, and Salted Caramel Apple Cake.
Read MoreFrancois Payard
Being that he’s one of the most highly regarded pastry chefs in the business, you can always count on Francois Payard to satiate your sweet tooth. Stop by either his patisserie or series of bakeries for Praline de Lyon Pannetone, sticky with candied fruit and caramelized red almonds, Cider Donuts packed in syrup, and a Pecan Caramel Tart, enrobed in caramel and fleur de sel mascarpone.
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