Imagine all the fun of a Korean barbecue dining experience—all the colors, the bold flavors, the banchan shared small plates, the sizzling sounds of finely-sliced marinated steak hitting the grill, perfect for a fun group night out. Now imagine instead of dinner, it's dessert.
Later this fall, Cronut inventor Dominique Ansel—who also created the cookie shot, the frozen s'more, the magic souffle, and the waffle afogato—will launch his wildest sweet tooth experience yet: a project at U.P ("Unlimited Possibilities"), the upstairs tasting table and experimental space at the chef's West Village flagship, Dominique Ansel Kitchen. Beginning November 9th, U.P. will be hosting DDQ—Dominique's Dessert Barbecue—an interactive tableside cooking extravaganza inspired by communal barbecue traditions and techniques like fondue, yakiniko, roasts, and raclettes.
"Meals" at DDQ will kick off with a selection of sweet banchan—including exciting creations such as: Concord grape gelee with confit and fried Concord grape skins tossed in Hawaiian Li Hing Mui powder; King oyster mushroom braised in jasmine tea, tempura fried, and serviced with hazelnut praline and pomegranate molasses; and Marcona almonds with bamboo honey, with hints of sea salt and lavender.