There is nothing "wrong" with tiramisu (which by the way is not a traditional Italian dessert since it originated in the 1980s) just as there is nothing "wrong" with Baked Alaska. Neither graces many menus in the better NYC restaurants these days. In less good restaurants you will often be served a version of this dish that has been made in a commercial kitchen rather than in the restaurant. There are fashions in desserts just as there are fashions in foods. We can follow them if we like. Or not.

Dipping bread in olive oil is an American invention, not an Italian tradition. Some things are worthwhile and others aren't.

we went to One if by land,Two if by sea last year and they had milk and cookies and ice cream on the dessert menu so....

"There is nothing "wrong" with tiramisu (which by the way is not a traditional Italian dessert since it originated in the 1980s) just as there is nothing "wrong" with Baked Alaska. Neither graces many menus in the better NYC restaurants these days"

I'm just puzzled about the comments about Baked Alaska and which desserts are "out" and which ones are "in". I've only had Baked Alaska once - in the 70s on a cruise ship - but if I wanted Baked Alaska for dessert, I don't see anyhing wrong with asking which restaurants in NYC might serve it. In addition to Delmonico's, of course.
http://www.delmonicosny.com/about.php
<i>Delmonico’s, opened in 1837 as America’s first fine dining restaurant, continues to serve the connoisseur of fine American food in its premier location at 56 Beaver Street, the heart of Manhattan’s financial district. Birthplace of the Delmonico Steak, Delmonico Potatoes, Eggs Benedict, Lobster Newburg, and Baked Alaska...

</i>In any case, tiramisu does grace the menu of Le Cirque. Perhaps you consider that one of the better NYC restaurants.
http://www.lecirque.com/dr-dessert.php

If you read my post again, you will see that I said: "...neither graces MANY menus.."


Le Cirque is kind of a retro place these days (it does not appear on many lists of the best places in NYC anymore and has not for a long time); not surprising that they offer both Creme Brulee and tiramisu.

One if by Land and Two if By Sea is emphatically NOT considered a good restaurant by those who are plugged into these things. More in the Tavern on the Green category, when there was a Tavern on the Green.

Forgot: At the risk of only bashing but not offering helpful suggestions, the biscotti/cantucci and other Tuscan sweets are excellent at this bakery, which I discovered for myself only last night. They also serve sandwiches on their own breads. Looks like a delightful spot for breakfast, lunch or a sweet snack.

http://ilcantuccionyc.com/en/

Okay. This speaks volumes...

"One if by Land and Two if By Sea is emphatically NOT considered a good restaurant by those who are plugged into these things"

Have at it.

adrian, enjoy your trip! :-)

Starrs

When was the last time you ate at One if By Land?

What did you eat and what would you recommend?

Adu,
I never have.

I appreciate the NYC locals keeping us up on what's "in" and "out" because y'all are obviously so "plugged into these things". That's so helpful when someone is posting on a TRAVEL forum asking for a recommendation for creme brulee. ;)

And I gave such a recommendation in my first post on this thread.

I think Baked Alaska is actually making a small comeback. I've had it a couple of times in the last couple of years, although once was on a cruise ship, and I also consumed tomato aspic at the same meal.

Personally, I like the stuff, although I'm rather unabashedly old-fashioned and a long ex-New Yorker. Desserts absolutely do not need to be cutting edge to be good, although they do need to be good to be good. Creme brulee is one of those things that some restaurants have the trick of and others do not. I can pry a reliably decent one out of the local Houlihans but I've had some really mediocre ones in nice restaurants. The custard needs to be rich, properly set, and properly browned.

Panna cotta anyone?

-:)

my wife and I really enjoyed One if by Land....sorry. I had beef wellington(can't wait to hear what you guys think of that...lol). i don't remember if we had dessert but i know they didnt serve CB....ag

adriang: Perhaps it's time to conduct your own longitudinal study and post back here with your findings as to which restaurant,in your opinion, serves the best creme brulee. ;)

'Best' is such a subjective term.

I think adriang177 should read the restaurant review in today's Times, which was of a Spanish restaurant in Chelsea. The dessert mentioned was a creme catalana made with rioja. Sounds good actually.

tough crowd!!

At least you didn't ask about your favorite dessert in Little Italy. Now that could have gotten ugly!

((H))

Doug: Which restaurant was reviewed?

There's a fabulous Argentine restaurant in the Village, Buenos Aires, that serves a fantastic steak and offers a flan with whipped cream for dessert. They've burned a little sugar on the top. I think flan, by any other name, is creme brulee. The steak makes this place worth the visit.

Someone mentioned panna cotta, does upstate NY count? I had lunch at the Culinary institute of America in Hyde Park 3 days ago (tuesday, a georgous day!) and that was my dessert. Hugh disappointment. Description says 'dark rum panna cotta and tapioca cooked with ginger beer and lime zest', it was so bland and not sweet enough, there were no trace of any taste of rum, ginger or beer. It just wasn't worth eating considering the amount of calories. I like their bake good esp the chocolate croissant so I indulged on that instead. Better than Zabar's. It's the best.

Here is also a good address for chocolate croissant:

http://nymag.com/listings/stores/patisserie-claude/

Pan D'Avignon also makes a wonderful chocolate croissant, the butter stain the bag and there brioche is OK.

Whose brioche do you like?

Thanks eks and Adu. I should go downtown more often. I would go right now if it were not pouring snow outside.
I was in love with the brioche at Payard's at the upper east side location before it closed. Actually I like everything there esp the chocolate mouse dome shape dessert. I believe the new location is opening if not already in Soho. It's worth checking it out.

I never buy brioche...but maybe I should begin!

In the past I've had Pan d'Avignon (breads) from Whole Foods and have not been so impressed, but maybe I need to go to the location at Essex Market...do you get their products there?
Payard opened on Houston Street, west side..I guess I should go there, too!

I am not that familiar with NY desserts, but it is easy for me to make an excellent creme brulee. When I eat out I prefer to have things that are very difficult to prepare (as well as delicious) of course.

Yes, the Pan A'vignon at the Essex Market is better than the ones sold in other stores.

There used to be a place called Golden Brioche near Macy's but it closed years ago.

BR65

You omitted:

Payard's at Houston near Sullivan

Grom on Carmine's and 6th

Cones Bleecker near 7th

Amy's on Bleecker

Rocco's on Bleecker

Blue Ribbon Baker on Downing

And if you walk a little farther, Kee's home made chocolates and truffles on Thompson

signed
A GSAS alumnus.