Tucked away in the kitchen of each Paris Baguette, bakers trained in French techniques craft buttery, flaky croissants and tart crusts, and their success at this has earned attention from the likes of the New York Times. In addition to pastries and sweets such as mocha rice balls, the bakers knead bread for their namesake baguettes and yeasty creations that hold an Asian twist, such as red-bean-paste-filled donuts. The experts also create fondant-cloaked cakes that venture beyond classic flavors into green tea, cappuccino, and sweet potato, delighting partygoers bored of the same laminated sheet cake that makes its appearance at each year’s birthday celebration.
To wash down these treats, patrons sip cups of java or more exotic drinks such as wheatgrass and black-sesame lattes, persimmon smoothies, and bubble tea. At lunchtime, many locations layer sandwiches, filling hungry stomachs with croque monsieurs and baguettes stuffed with chicken and pesto.
Just one floor beneath the dearly beloved (and dearly priced) Per Se, Thomas Keller's Parisian café showcases the James Beard winner's take on casual French fare. Fortunately, guests can enjoy the same views of Columbus Circle and Central Park as their counterparts upstairs.
It'll cost you an extra dime if you want your bagel toasted here—but the quick-moving lines are tackled with such speed that your bagel won't have been out of the oven long by the time you get your teeth into it. Come prepared: those hot bagels are cash only.
This shop’s signature dish, the mille crepe, alternates airy crepes with flavored cream to create a 20-layered dessert that is both decadent and light. Available in flavors such as green tea, chocolate banana, and coconut, it’s just as drool-worthy as the bakery's apple gallettes, coffee mousse cakes, and chocolate gateaus.