Before the invention of desserts, mankind had to make do with "nature's candy"—fermented cabbage, fruit the monkeys didn't want, and live, feather-covered Peeps. Celebrate man’s triumph over nature with today’s Groupon: for $7, you get $15 worth of desserts, coffee, and more at DessertTruck Works at their brick-and-mortar location on the Lower East Side. Dreamed up by a core group of pastry chefs who first worked together at Le Cirque, DessertTruck Works began as a roaming truck, although it has since added an easy to find, non-nomadic storefront. The menu offers a symphony of house-made gourmet pastries, tarts, and cakes, as well as coffee by Counter Culture. All full desserts go for $6 a pop. Try out the warm chocolate-bread pudding with vanilla or extra-indulgent bacon-custard sauce, a dessert used to conquer a culinary throwdown against Bobby Flay. Other options include warm brioche donut holes, goat cheese cheesecake, and an endless supply of knee-liquefying endorphins.
Reviews
The Restaurant Fairy, the Village Voice, and Eater NY featured DessertTruck Works. Yelpers give DessertTruck Works a 4.5-star average.
Cathcart & Reddy
Jerome Chang, the mastermind behind the much-lauded DessertTruck, gave his desserts a grounded home at Cathcart & Reddy, a café on the Lower East Side that sells many of the truck’s wares while expanding its purview. Run by Chang and two pastry chefs, all credited in their New York magazine listing as Le Cirque school alumni, the truck was nominated for two Vendy Awards and received heavy attention in a New York Times feature on dessert trucks for gourmet sweets that include chocolate bread pudding, vanilla crème brûlée, and french macaroons. The café also sells pressed sandwiches with mellifluous fillings such as goat cheese with caramelized almonds, thyme, and apricot jam, or domestic serrano ham with manchego, roasted garlic, and pine nuts.
When not slinging sweets behind the counter, staffers can be found in the kitchen, baking new batches of desserts or hosting workshops for aspiring chefs. Scheduled every few days throughout each month, the classes teach patrons kitchen secrets such as how to craft perfect soufflés and macaroons or gauge a cook’s feelings by the color of his chef’s hat.
Customer Reviews
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