The official National S’mores Day is Aug. 10, but the s’mores on offer at these restaurants might make you lobby your congressperson for a National S’mores Month. The varied versions are so much more than the sum of their very delicious parts. By Jessica Allen.
S’more Bakery offers several types of s’mores. The Choco consists of semisweet chocolate ganache spread on two dark chocolate and cocoa sugar graham crackers, with a chocolate marshmallow. Or you can try the Salted Sailor, which smooshes a vanilla bean marshmallow between two cinnamon sugar and clover honey graham crackers.
The Sweet Life
This little candy store on the Lower East Side lives by the following motto: “anything can be dipped in chocolate.” While The Sweet Life’s signature softy pops aren’t quite s’mores, they’re close: they consist of a marshmallow on a stick, sheathed in milk, dark, or white chocolate, with a sprinkling of sea salt or vein of caramel entirely optional. You can also opt for their
This bar in Boerum Hill, Brooklyn seeks to take you back — way, way back — to when you perhaps first discovered s’mores. Decorated to look like a log cabin, Camp has a stuffed deer head mounted on a brick wall, a roaring fire (when seasonally appropriate), live DJs (many of whom specialize in 80s classics), free board games, and a make-your-own s’mores dessert complete with marshmallows, graham crackers, Hershey’s chocolate, and a Sterno flame. Scary stories about escaped lunatics with hooks for hands are entirely optional.
Dominique Ansel Bakery
Somehow, in the midst of the Cronut craze, Dominique Ansel found time to make another instant classic: the frozen s’more. He takes vanilla custard ice cream, wraps it in a chocolate wafer, covers the whole shebang with a freshly made marshmallow mix, pops it onto a branch that’s been roasted over Applewood chips, and last but most definitely not least, gently torches the creation. The result blends sweet and savory, hot and cold, vanilla and chocolate, the familiar tastes of childhood with the imaginative technique of a pastry genius.