First Look: Pichet Ong Desserts Debut at Bubble Lounge

Maryse Chevrière — April 09, 2010

Clockwise from top: Raspberry and Lemon Almond Franzipane Tart, Kir Royale, Chef Pichet Ong passes out his Chocolate Chip Cookies.

Marshmallows that dissolve effervescently on the tongue. Glitter-flecked truffles with a barely-there coating that melts in an instant. A brittle cannoli shell that gives way to a custard-like, frozen tiramisu filling. Often, people talk about foods exploding with flavor, but taste Pichet Ong’s new desserts for The Bubble Lounge, and you will find that this is literally the case.

According to managing director Emmanuelle Chiche, the new menu is a gift. One that the TriBeCa grande dame of all things Champagne will be giving their clients starting next week after 14 years in business. Chef Ong noted that the desserts are intentionally “not very sweet, and quite classic, the sugar has been cut down to the point that it’s elemental.”

More Bubble Lounge Desserts >>

AlwaysInvestigating: Nutella Pizza

The Gluttoness & The Hungry Goat — August 07, 2009

Slice recently highlighted the pizza episode of the Food Network’s ““The Best Thing I Ever Ate,”:http://www.foodnetwork.com/the-best-thing-i-ever-ate/index.html” in which Aaron Sanchez heralded Max Brenner’s Chocolate Pizza as his ultimate slice: manufactured pastry dough topped with melted chocolate chunks, marshmallows and candied hazelnuts. It sounds better than it tastes— the result is a gooey mess on crappy crust— and the backlash against Sanchez hasn’t been pretty. Eat Me Daily featured his selection in a Crimes Against Food post, and Farinella’s owner, Alberto Cretara, tweeted: “NEVER SEEN ANYTHING SO DISGUSTING IN MY LIFE! PLEASE USE THE WORD “PIZZA” WITH CONSIDERATION! TASTE OUR PIZZA AARON!”

Max Brenner’s Chocolate Pizza becomes more appetizing after a few drinks, but even then it isn’t close to the best of anything. However, there are awesome dessert pizzas in New York City. The best forgo chocolate for Nutella.

Kesté Pizza & Vino’s Pizza Alla Nutella, $10.00.

Kesté Pizza & Vino (Pizza Alla Nutella) — The key to a righteous Nutella pie is quality dough. The slight saltiness of Kesté‘s excellent dough tones down the rich spread, and its thin, crispness adds the requisite texture. Each of these four panini-esque wedges rewards you with a thick, sticky mustache of warm melted chocolate. It’s a formula that makes the pie at Kesté the best of this bunch.

Scuderia’s Pizzetta Con Nutella E Mascarpone, $8.50.

Scuderia (Pizzetta Con Nutella E Mascarpone) — This rustic-looking dessert pie is most notable for adding dollops of creamy mascarpone. The balance between the mascarpone and the Nutella, combined with the crunch of the thin, golden brown dough, makes for a sweetly satisfying bite. The downside is that within a few minutes the too-thin Nutella spread hardens and flakes. Solution: consume quickly.

Tonda’s Nutella Pizza, $5.00.

Tonda (Nutella Pizza) — More like a calzone than a pizza. Although “too much Nutella” is a phrase rarely uttered by chocoholics, this thin dough is easily overtaken by the dense, rich spread.

If these three decadent dishes have you craving more, here are some other renditions:

-“Accademia di Vino”:http://www.alwayshungryny.com/reviews/accademia-di-vino/:
Grilled Nutella Pizza w/White & Dark Chocolate, Sweet Ricotta & Coconut, $16
-“Pie by the Pound”:http://www.alwayshungryny.com/reviews/pie-by-the-pound/:
Nutella Ricotta Banana Pie, $4.75
-“Krunch Pizza Bar”:http://www.alwayshungryny.com/reviews/krunch-pizza/:
Nutella Krunch w/Hazelnut Spread, White Chocolate Shavings & Crushed Pistachios, $4/slice ($32/pie)

AlwaysInvestigating: Marshmallow Pizza

The Gluttoness — June 02, 2009

It was one of those supermarket moments, where an incredible, unexpected food item suddenly appears, seemingly illuminated like the glow of an angel’s halo. Could it be for real? Mallow Pizza? There it was in the Westhampton Beach Waldbaum’s— sweet perfection in a cellophane package labeled, All American “Fun” Pizza. And really, what’s more American than fifty grams of sugar designed to resemble one of life’s simplest meals in marshmallow form?

The pizza’s base layer of marshmallow is tinted golden brown, with a dark hue used to illustrate a crisper crust around the edges. This is no average marshmallow slice— the tie-dyed blanket of orange and yellow cheese is topped with a crunchy, fruity ‘Pepperoni’ that breaks up the gumminess of the marshmallow, much like the candied gems atop a Carvel ice cream cake. Considering how sweet and chewy it is, just don’t be disappointed with yourself if after ordering a marshmallow pizza from Kandy Kastle, it’s the first slice that you actually can’t finish.

How To: S’mores by the Seashore

The Gluttoness — August 28, 2008

As someone who constantly seeks opportunities to socialize over snacks, I’ve found bonfires to be the perfect evening activity when you find yourself shore side. Yea it’s nice to warm your feet by the flickering embers and relax to the sound of crashing waves; but when I think bonfire, I think of sweet sandwiches and sticky fingers—a blatant recipe for disaster with all the sand, yet worth the ruined jeans and knotty hair anytime. The beauty of the s’more is in its simplicity—the trio of chocolate, graham and mallow is hallowed, fantastic, and difficult to upstage. You can slop one together and enjoy the palate-pleasing party that ensues, or you can take a little care, and get some more out of your s’more.

1. Buy fresh graham crackers—no 4th of July leftovers. A stale, soggy s’more will only lead to utter disappointment. Crunchy graham creates the perfect balance between the super soft mallow and slightly-melted chocolate. And the brains behind the graham brands (Nabisco, Honey Maid) make this process all too simple—break one cracker in half for the perfect s’more-ready size.
2. Really toast your trio of mallows. While three marshmallows may appear overwhelming for one s’more, the proper amount of char allows for the perfect amount of smushability. Also, take heed to the photo if you find yourself in a death-defying, hand-burning situation trying to get your marshmallows toasted. No one said that making s’mores would be easy, and intelligent improvisation will definitely come in handy.
3. And chocolate makes everything better. The classic s’more includes a Hershey’s chocolate bar—a half bar if you’re a chocolaty glutton like myself—not to mention the half bar fits ever so neatly inside the half graham that it would be silly not to take advantage of the natural aesthetic synchronization of s’mores stuff. But in my recent debauched evenings by the bonfire, I’ve found that a Nestle’s Crunch Bar or one Reese’s Peanut Butter Cup make for stellar substitutions to the plain ol’ Hershey’s.
4. Assembly! Have your half graham/half Hershey’s ready and waiting. Once your mallows are sizzling on the stick, set them atop the graham/chocolate combo and apply pressure with the second half of graham to create pressure as you gently remove your skewer.