There are plenty of options to unearth in the immediate surrounding area. While others flock to the standards, here are some suggestions off the Time Warner Center's beaten path. These are smart, overlooked, and highly fashionable dining alternatives.
Culinary historians will look back on 2013 as the year of the cronut -- the flaky, fried croissant-cum-doughnut created by New York City pastry chef Dominique Ansel. But it's by no means the only two-in-one pastry worthy of rabid devotion.
At last week's Measured Indulgence Conference in San Francisco, celebrated French pastry chef Frédéric Bau proposed a revolution. That's what he called it, and although it's not a secret plan to fill every Oreo Cookie on earth with ganache, it is radical -- at least in France.
As you format those resumes and starch those aprons, here are some lessons learned from the kitchen -- a helpful guide for the untrained pastry aspirant and a refresher course for the culinary student.
If Andre has taught me one thing, it's that you don't judge a career by a win or a loss, or even a match. Because a career is made up of dozens of matches, each one a life in miniature, and each one worth living to the fullest.
The proof is in the pudding of a great pastry chef, but rising to the top of the culinary world as executive pastry chef of DANIEL also requires a lot of time, dedication, discipline, patience and hard work.
The Foodcommander's first seasonal offering is a challenge: He is urging you to make cookies that are decidedly un-American, won't ever be available as a semi-homemade commercial product, and will never be served on a plane.
For the past year, I've split my time between the office and culinary school, breaking only to dust the sugar off my clothes. Since my training focuses on classical French pastry, I thought it was only fitting to combine my two biggest passions with a visit to Paris.
It's noon when Catherine and Frank Terrizzi walk through the front door of Terrizzi Pastry Shop. They're not here every day any more, but they can be counted upon to appear every Saturday at this time.
Sitting down to dessert with David Burke is quite an experience. With a boisterous personality and bellowing voice that fill the room, Burke is clearly a larger-than-life guy who knows how to have a good time.