If there was a dessert that summed up New York right now, it would be Gramercy Tavern’s strawberries and cream. It’s seasonal (available only in summer), producedriven (inspired by Tristar strawberries) and local (champions New York state dairy), nostalgic (it’s strawberries and cream), updated (with angel food cake croutons) and inventive (plus sorrel ice). It’s also seriously Instagramable (it looks like a lush forest floor).
It’s not by chance that this exquisite dish exudes the spirit of the city; Danny Meyer’s Gramercy Tavern, which has been going for over twenty years now, is synonymous with New York. Pastry chef Miro Uskokovic, who also oversees the much-loved desserts at Untitled at The Whitney and kindly shared his recipe with me, is among the best in town, too.
Incredible looks aside, this is a simple dessert at heart, which means quality ingredients make all the difference. Miro recommends the best sweet strawberries, fresh sorrel and artisan cream, cream cheese and crème fraîche you can find.