Anneliese’s, a neighborhood spot uptown, gets little hound attention. “It’s a nice clean local shop that nobody seems aware of—the anti–Magnolia,” omnidora says. It deserves a sniff, she suggests, for homey sweets like its pumpkin tart, whose filling is faultless, just sweet enough. Strawberry shortcake is satisfying and served with real cream. Oatmeal raisin cookies are another good bet. Macadamia and peanut butter cookies, however, are too sweet for omnidora’s taste.
Nut-lovers with a sweet tooth should seek out Güllüoglu’s must-try chestnut baklava, buttertart reports: “The chestnuts are fresh and moist and the pastry gilding on the rose. Utterly divine.” This Midtown shop—the newish Manhattan outpost of an Istanbul confectioner that has already come ashore in Brooklyn—also makes hazelnut baklava that fm1963 pronounces “astounding.” Pistachio and cherry versions are excellent, too, as are savory bites like su böregi, a cheese pastry that Striver finds addictively delicious.
Another recent arrival, L.A. Burdick, bakes a beautiful raspberry tart with a jammy filling loaded with fruit yet also piquant enough to cut the buttery richness of the crust, wew says. This new Manhattan location of the New England chocolatier also makes a fine gugelhupf, a Viennese-style marbled pound cake.
The Doughnut Plant is no newcomer, but guttergourmet only recently caught up with its tres leches doughnut (“I was too busy trying every other kind”). It turns out to be heavenly, and he thinks he’s figured out doughnut master Mark Isreal’s secret: “he must be using mother’s milk ;).”
Anneliese’s [Upper East Side]
1516 First Avenue (near E. 79th Street), Manhattan
Güllüoglu [Midtown East]
982 Second Avenue (between E. 51st and 52nd streets), Manhattan
L.A. Burdick [Flatiron]
5 E. 20th Street (between Fifth Avenue and Broadway), Manhattan
Doughnut Plant [Lower East Side]
379 Grand Street (between Clinton and Rutgers streets), Manhattan