This review is based only on the cheesecake and the 24-layer chocolate cake for take out.
Cheesecake – one of the best cheesecakes in NYC, period. Normally cheesecake crust is something to be avoided, this one is very harmless. The cheesecake itself is topped with vanilla frosting (could do without because it’s pretty sweet and doesn’t add anything), but the rest of the cheesecake is tart (lemon flavor throughout), not sweet, substantial, yet light, and just overall a home run. Top 5 I’ve had in NYC and I’ve had a lot. Except for the sauce. That sauce (seems like some berry flavor mixed with licorice) is clearly not right. Please don’t eat it with the sauce.
24-layer chocolate cake – 12 layers of chocolate cake mixed with 11 layers of chocolate custard, topped with 1 layer of chocolate ganache. Yes, chocolate custard is what’s on the inside – not frosting or fudge or anything else. Custard. The cake is obviously very large, but not as big as the chocolate cake at The Palm (and it’s the same price at $16). The cake itself is not too sweet, which is great. If it had been icing instead of custard, it would’ve been way too sweet. The cake layers are pretty standard chocolate cake, good, but not particularly special. The custard layers add what the cake really needs – moisture and uniqueness. It makes the cake creamy, particularly if it’s warmed a bit, and makes it a bit richer because otherwise this cake would be way too light. It’s still light, not dense, and certainly not rich, but the custard and ganache help make it more substantial. Overall taste is great, but if you’re a dense chocolate person (people who love super rich flourless chocolate cakes, for example), this cake will be too light for you. I guess you can just eat more to make up for the lightness.
