ekscrunchy

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.

Aduchamp1

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

adriang177

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....

starrs

"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
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...

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

ekscrunchy

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.

ekscrunchy

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/

starrs

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!

Aduchamp1

Starrs

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

What did you eat and what would you recommend?

starrs

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.

ekscrunchy

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

persimmondeb

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.

Gwendolynn

Panna cotta anyone?

-

adriang177

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

Bowsprit

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.

doug_stallings

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.

adriang177

tough crowd!!

maitaitom

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

Bowsprit

Doug: Which restaurant was reviewed?

Bowsprit

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.

mohan

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.