The official National S’mores Day was Saturday, but the s’mores on offer at these five restaurants might make you lobby your congressperson for a s’mores week. The varied versions are so much more than the sum of their very delicious parts. By Jessica Allen.
S’more Bakery, with stands at Smorgasburg and Brooklyn Flea and on the website Etsy, 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 S’morgasm, which smooshes a bourbon-Madagascar vanilla bean marshmallow between two cinnamon sugar and clover honey graham crackers, themselves dolloped with Callebaut semisweet chocolate ganache. Each one comes blow-torched to order.
The Sweet Life
This little candy store on the Lower East Side lives by the following motto: “anything can be dipped in chocolate.” Example 1: the s’mores sandwich, a marshmallow and graham cracker surrounded by a thick coating of chocolate. You’re just about guaranteed to get a little bit of everything in every bite. 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.
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 has 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.
Brooklyn’s first craft dessert-and-cocktail bar is coming sometime in 2013. Until then, you can get Butter & Scotch’s outstanding pies at Smorgasburg, Brooklyn Flea, and Fatty ‘Cue (check the website for details). Among the flavors often available are cherry (in the foreground) and s’mores (in the background). The latter plops lightly burned, utterly gloopy marshmallow fluff atop a chocolate ganache filling atop a graham cracker crust. A few weeks ago, they upped themselves by offering a wedge of s’mores pie with a scoop of peanut butter ice cream, the so-called nutty for s’mores. Sounds sane to us.