I really don't know how they make this egg, but it's quite airy and soft. Combined with the beautifully buttery housemade brioche, goshdarnit, did this breakfast sandwich live up to its charming name.
Since Dominique Ansel opened, I have stared long and hard at pictures of its namesake pastry DKA (Dominique's Kouign Amman), trying to figure out how exactly this would taste, and how it could possibly be worth $5.25.
Kouign means cake, and amman butter, and the fusion of these two tasty words is a glorious union indeed. If a palmier and a croissant had a fat, happy baby - its name would be DKA. The crust is caramelized sugar, crisp and crackly, yielding to a most soft and moist interior--a ridiculous, buttery belly of deliciousness. I have no idea if this is worth $5.25. I just know I want another one. And another after that.
I spotted these thick chocolate rounds under a glass case by the cash register, flourless chocolate pecan cookies, and asked the clerk if they were good. "They are flourless, so they are quite rich. It's basically like chocolate on chocolate." I have never been known to decline compounded chocolate, and I wasn't going to start now.
The cookie is beyond dense - imagine a wonderfully dark-fudgy brownie encased in a crunchy little shell - each bite like pure bittersweet chocolate melting on the tongue. Perfect with a glass of whole milk (treat yourself !).
Han's Nonsensical Rating: Yes, the exquisite, buttery pastries will go straight to your hips, but your weight will be offset by your slightly lighter wallet ! Worth the occasional indulgence !
189 Spring St
New York, NY