Dessert omakase and chimney cake
Dessert omakase is popping up in Brooklyn—multi‑course, prix‑fixe sweet menus blending Japanese, French and American techniques for an immersive tasting experience. (tastingtable.com) And in Hyderabad, the European chimney cake (kurtoskalacs) is trending at cafés, showing how street and bakery treats keep migrating across continents. (siasat.com)
Patisserie Tomoko in Williamsburg runs a three-course, prix‑fixe dessert tasting at a 13‑seat counter for $29.95 on Fridays through Sundays. (tastingtable.com)) Chef Tomoko Kato, who opened Patisserie Tomoko after operating a Japanese tea house and cooking in kitchens including Boule, the Russian Tea Room and Le Bernardin, built the prix‑fixe counter into the shop’s layout at 568 Union Avenue. (tastingtable.com)) The tasting menu pairs items such as black‑sesame crème brûlée with sake ice cream and hojicha chocolate soufflé with sweet‑potato ice cream, and the bakery sells many of the same pastries a la carte or for nationwide shipping. (tastingtable.com)) Other New York spots have experimented with dessert‑only degustations—Momoya SoHo and similar counters have staged multi‑course dessert omakase events in recent years—indicating the format has precedents beyond the Williamsburg counter. (secretnyc.co)) In Hyderabad, Nommé’s menu lists “Budapest Chimney Rolls” (kurtoskalacs) in flavours from cinnamon sugar to Nutella, with a weekend “loaded” version topped with custard, blueberry compote, pistachio sauce, Nutella and ice cream priced up to ₹449. (siasat.com)) The chimney cake at Nommé is described as the Hungarian kurtoskalacs made from yeast dough wrapped around a rod and roasted until the surface sugar caramelises into a crisp shell, and Nommé markets the item from its Banjara Hills “coffee theatre” concept founded by Imtiaz Ali Siddiqui. (siasat.com))
