Dominique Ansel’s experiment in made-to-order baking begins today.
Breakfast service began at 8 a.m. at Dominique Ansel Kitchen in the West Village, the first expansion of the Cronut king’s empire (but not the last for the year, with a Tokyo bakery coming this summer). It’s larger than his tiny eponymous SoHo bakery and an order of magnitude more ambitious: About 70 percent of the menu will be made to order.
Not on the menu is the Cronut, but you won’t miss it among offerings like breakfast staples – with the requisite Ansel artistry – such as artful ham (prosciutto) and cheese (Boursin) croissants to lunchtime savory fare including a croque monsieur, mais oui, and desserts including sage-smoked brownies.
Also still to come is U.P., the upstairs after-hours chef’s table, where Ansel will be serving a tasting menu and paired cocktails. We’re told it’ll be “another few weeks” before it opens.
Check out the full menu, then be prepared to wait: The cafe is not taking reservations.