At Stick With Me Sweets, a tiny storefront in NYC’s Nolita neighborhood, Susanna Yoon, former Per Se chocolatier, marries chocolate and alcohol to exceptional effect. The bonbons are the most eye-catching, their vibrantly colored, hand-painted domes hiding a constantly rotating cast of flavors, like matcha green tea and bourbon maple pecan; the truffles, based on Valrhona ganache and dusted in bitter cocoa, are less sweet but just as compelling, available in soju, sake or Champagne versions.
Stick With Me Sweets, 2020A Mott St., NYC; 646-918-6336
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Caitlin Griffith knew her future career would entail food and drink when, at the age of six, she munched an anchovy from her father’s Caesar salad thinking it as a small strip of bacon—and was more than pleasantly surprised. While enrolled in New York University’s Food Studies program, she learned the secrets of affinage in the caves of Murray’s Cheese.