When the movement of molecular gastronomy was just beginning we decided to open an avant-garde dessert bar in New York City. Our goal was to have innovative pastry chefs take the place of bartenders to create a modern and visually stimulating dessert experience in front of customers.
Room 4 Dessert became an underground success that was regularly frequented by industry luminaries such as David Chang, Thomas Keller, Jean-Georges, Dominique Ansel and Willy Dufresne. It received high praise from the industry and write-ups in the New York Times, New Yorker and all the way to Vogue Japan.
#2 in 10 Best New Restaurants of 2014
#2 Best New Sweets of 2014