An article in the New York Times today mentioned a recent trend of pastry chefs starting their own dessert-only restaurants, two of which I have had the pleasure and honor to visit (on dates!). The first is Room 4 Dessert, a delightful little "sliver" of a restaurant hidden somewhere in Nolita, that Chrissy took me to in May. It is the perfect place to go after a romantic dinner in the Lower East Side (extra brownie points for Chrissy, who took me on the perfect "date"). While walking to dessert, you shift the huge dinner in your stomach around, so that there's more space for goodies! Room 4 has just enough space for a bar, where patrons watch as the baristas and serveurs carefully construct the dessert platters. It reminds me a little of a sushi bar, but less wet and more sweet-smelling.
The head chef, Will Goldfarb, set the menu up so you can get what appeared to be sampling rafts of 4 types of desserts, and each raft had a theme and different wines (red, white, dessert, effervescent, french, german...etc) that paired well with the theme. Some of the themes were chocolate centered, some focused on light and fruity spring time combinations, while the one we got was just whimsical.
The placemats are black vinyl mesh, and the wood counter had the most amazing striated pattern. I have never seen such a refreshing and simple way to spruce up wood. Our dessert platter from left: smooth but tangy apricot preserves on modified ladyfingers; tangy cherry jello; mellow pistachio creme; plum and sugar coated bon bon (some what like a dense marshmallow with fruit sorbet in the middle)
Another view of the bonbon and the pistachio creme.
I apologize for the dim lighting...I didn't want to mess up the ambiance of the desserterie with a sudden bright flash.