— GloboMaestro · Guide to New York · created almost 2 years ago
Cupcakes and donuts may be fads. But the appeal of old-fashioned cake is eternal.
Top hotel concierges from GloboMaestro share their picks for New York's most tantalizing cakes.
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Spot All items to earn this badge.Raphael Pallais, chef concierge of The Plaza hotel, has tasted all of New York's best cheesecakes (seriously — a guest asked him to organize a comprehensive taste test). But he says this Belgian cheesecake is in a class by itself. Light and ethereal, with a hint of lemon, and a thick homemade speculoos crust.
When Michael Bordenick, concierge at The Surrey, wants a little eye candy, he heads to Lady M, where each cake is a work of art. He especially loves the signature Mille Crepes, composed of at least 20 paper-thin handmade crepes layered with luscious cream.
This is not for the die-hard sweet tooth. It’s simple and rustic, wonderfully moist, with only a touch of sweetness. Laura Cooper Brown of the Bowery Hotel recommends it with one of Abraco’s expertly made coffees.
Part of the pleasure of this cake is its setting. Michael Bordenick, concierge at The Surrey, says Café Sabarsky has all the elegance of Secessionist Vienna. And you can’t have a more Viennese experience in New York than with this classic dark chocolate cake with homemade apricot filling.
As a native Parisian, Raphael Pallais, chef concierge of The Plaza hotel, knows a thing or two about French desserts. The George V is an insanely rich and decadent mousse cake, filled with caramel and peanuts, and glazed with glistening ganache. It’s a single-serving cake — but, he says, be prepared to fend off assaulting forks.
A flourless cake cloud of chocolate mousse and meringue drizzled in chocolate glaze. Michael Bordenick, concierge at The Surrey, won’t go so far as to sanction it as the world’s best, but he said it’s definitely among the best.
