Trend Alert

Restaurants Co-Opt the Macaron Trend

Find the delicacies at more than just bakeries.

By Christopher Werner December 2, 2011

Ba Bar’s pastry chef Karen Krol. Photo courtesy Ba Bar

Yep, macarons are definitely having a moment. Not only are the French pastries coming out of bakeries left and right, they’re also popping up at restaurants.

Ba Bar has been dropping like mad Facebook pics of new pastry chef Karen Krol fashioning all sorts of intriguing flavors, chocolate nutella and banana chocolate being two examples.

The recently opened Hitchcock deli on Bainbridge brought on Tamas Ronyai to oversee a panoply of pastries, macarons included. Odds are they’re excellent—Ronyai trained at Parisian patisserie Laduree, the famed birthplace of the meringue cakes. Right now two flavors are in rotation, with a couple more to come soon, according to a Hitchcock baker.

Art in the Four Seasons just added several (wee) varieties to the menu. The pistachio is particularly delicious (and pretty, with its artful streaks of sparkle).

Where else?

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