It’s been 3(!) years since we last caught up with our friend Michael Laiskonis. His newest venture is a dessert bar on the Upper West Side at Récolte.
© Hon Tung
1. Congrats on opening the dessert bar at Récolte, can you let us know a little bit more about the concept?
Thank you! I’ve always loved working in the medium of fine dining level plated desserts, and although some of the consulting projects I’ve been involved after leaving Le Bernardin touch that world, I liked the idea of getting back into the scene and doing it under my own name. We’re essentially turning the retail space over in the evening after the bakery closes, creating a different atmosphere for a seated three-course dessert experience. We wanted to offer a high-level product in the plate, but in a relaxed, casual environment. Most of all, it gives me a fun opportunity to both play with new ideas and to bring back some personal favorites from my past repertoire.
It’s been almost two years since the last time we spoke with Marco. Brodo is bigger and better than ever, and we’re happy to announce that our custom blends that flavor his creations are now available at retail.
Hi Marco, thank you for taking the time to sit down and talk this month. Can you give us a quick recap of what’s changed over the last two years?
We’ve expanded from one shop to four shops (East Village, West Village, SoHo and UWS) and we’ve launched broth on tap. We offer reusable glass jars full of delicious broth so you can always have this staple in your fridge. We also now offer free shipping to the west coast. We’re very happy to now produce your blends in retail packaging (currently available in store and later online) so that customers can replicate some of the Brodo experience at home.
This month we sit down with our friend Dominique Ansel to share an annual holiday tradition and ask a few other fun questions.
Thank you for taking the time Dominique, let’s start with the tradition. Can you tell us a bit more about your Christmas Morning Cereal, where the idea came from, and why you’d like to continue doing it every year?
We started making Christmas Morning Cereal in 2013 at the Bakery in Soho. Christmas Morning is such a cherished moment for so many people, when they wake up and enjoy breakfast together with the people that they love. So we wanted to start a tradition with our own cereal blend – it’s made with Valrhona Caramelia (caramelized milk chocolate) covered puffed rice, smoked cinnamon mini meringues, and whole caramelized hazelnuts. I eat it by the handful. And now, it’s become a tradition for people across the country and around the world too – people who buy it every year and give it to their friends and family or to enjoy at home. I wake up every Christmas morning and see photos from people all over the world on Instagram who are eating the cereal for breakfast.