Pastry mastermind Dominique Ansel's West Village restaurant and bakery was already a unique undertaking - with its made-to-order a la carte desserts - and now he has added another new concept: a multi-course dessert tasting counter upstairs.

Combining the à la minute functionalities of a restaurant with pastry items, everything on Ansel's menu is made or assembled to order in something of a spectacle. The menu includes classics like mille feuille and chocolate mouse, as well as less conventional pastries such as garlic bread croissants and mashed-potato topped, béchamel-filled squid ink toast. Expect surprises.

Ansel - famed for inventing the croissant-doughnut pastry known as the cronut - has brought in executive pastry chef, Karys Logue. At 26 years old, she has already amassed impressive experience, working for Ansel at Daniel, before moving to Cafe Boulud in Australia. 

Upstairs, is UP, the new dessert tasting counter, standing for Unlimited Possibilities. Here Ansel will serve an eight-course tasting menu - starting at $75 - where he can give his culinary creativity free reign. Each course will be presented at a table that descends from the ceiling on cables, and the inaugural menu is themed "First Memories Last Forever". The menu will be available in two seatings on Fridays, Saturdays, and Sundays for eight people each time, and is intended to be enjoyed after dinner. So we recommend eating light. 

Ideal For

When a cupcake just won't cut it.

Signature Dishes

No cronuts here (they're still available at the bakery), but you will find a rustic 3-layered mille feuille cake and chocolate mouse folded to order so it's fluffier than air.

Signature Drinks

Order a coffee, and they promise your dessert will be ready in the same time it takes to get to your table.