New Dessert Menus and Sweet Treats

March 22, 2013 | by —Simona Rabinovitch | Homepage

Mini Desserts at La Mangeoire Café Gourmand
Chocolate mousse, petite lemon tart, cookie du jour, and prune ice cream with Armagnac are just a few of the delectable “mini” desserts available on various days (depending on what chef Christian Delouvrier makes fresh that day) at La Mangeoire Café Gourmand. Inspired by the European trend of sampling several mini desserts at once, La Mangeoire's version of this new French dining ritual allows you to triple your taste bud pleasure. Your sweet tooth will thank you. 1008 Second Ave., 212-759-708

Three-Course Chocolate Menu at Gotham Bar and Grill 
At Gotham Bar and Grill, evening eats are a chocoholic fantasy with chef Ron Paproki’s new late-night dessert tasting. Valrhona chocolate is the star attraction of this three-course tasting menu, which gets a bit richer with each course. Start with salted white chocolate lime, white rum gelée, compressed pineapple, and coconut sorbet. Next up is a 40 percent milk chocolate mousse, macadamia sable, praline, and coconut sorbet. Finally, a dark chocolate finish (72 percent cocoa content) with chocolaté cremeux, blood orange, black cocoa cookie, and chocolate sorbet. 12 E. 12th St., 212-620-4020

Cannolis in Every Flavor at SLIDE
Cannoli is one of three main menu items available at SLIDE, a new West Village restaurant. (The restaurant's other two specialties are sliders and milkshakes.) Featuring flavors like cherry chocolate chunk, sweet and salty, mudslide, cookie dough, birthday cake, cappuccino, and pistachio, SLIDE’s cannoli program is masterminded by Anthony Fontana, who co-founded Stuffed Artisan Cannoli. Cocktail and craft beer pairing suggestions are available. 174 Bleecker St., 212-777-9077

Cocktail and Dessert Pairings at Angolo Soho
Cocktail and dessert pairings are what's up at Italian favorite Angolo Soho, where executive chef Michael Berardino and mixologist Cory Fitzsimmons have put their heads together to mix and match the best post-meal flavors. Try the diabolically scrumptious chocolate hazelnut budino (lots of whipped cream) with a Perugian Pride (rye, sour cherry wine, Amaro CioCiaro, molé bitters). Or how about a slice of olive oil cake topped with crème fraîche gelato and a few swigs of Alma's Fire (Lillet, Grand Marnier, mezcal)? The yogurt pannacotta goes great with a little drink called Merchant Trade, made with Old Tom Gin, allspice dram, Cherry Heering, and bitters. 331 West Broadway, 212-685-5661 

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