Save Room for Dessert: Ron Paprocki of Gotham Bar and Grill (Slideshow)

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Check out our photos of the New York City pastry chef at work
Jane Bruce

Paprocki says of his desserts, "My style could best be described as 'full-circle, but with a twist.'"

Style

Jane Bruce

Paprocki says of his desserts, "My style could best be described as 'full-circle, but with a twist.'"

Apricots

Jane Bruce

The apricots in this dessert come from Frog Hollow Farm in Brentwood, California.

Precision

Jane Bruce

"Call me a geek, but I like it when something is right or wrong. I like the accuracy of my kitchen scales and my refractometer," he explains about the art of pastry.

Roasted Frog Hollow Farm Apricots

Jane Bruce

The apricots are served with Madagascar vanilla cheesecake, thyme streusel, and apricot sorbet.

Fruit and Chocolate

Jane Bruce

Fresh fruit and chocolate is an unbeatable combination, and they're two of Paprocki's favorite ingredients to work with.

Balsamic Cherries

Jane Bruce

Paprocki tosses the bing cherries in a little balsamic.

Valrhona

Jane Bruce

Loma Sotavento chocolate from Valrhona is his favorite chocolate. It's 72% dark and comes from their Dominican Republic plantation. "Valrhona has been helping the community surrounding the plantation as well. Helping to build a new school for the children, agriculture awareness and training are just a few examples of how Valrhona has touched this community," he explains.

Cherry and Pistachio Mousse

Jane Bruce

This gorgeous dessert is served with chocolate dacquoise, bing cherries, and lemon quark ice cream.

Strawberries

Jane Bruce

The strawberries in this dessert come from the Union Square Greenmarket, just a few blocks away from Gotham.

Chamomile Ice Cream

Jane Bruce

The ice cream is made with fresh Greenmarket chamomile.

Lime Confit

Jane Bruce

The lime confit adds a bit of tartness to this sweet dessert.

Finishing Touches

Jane Bruce

Paprocki finishes off his strawberry coupe.

Greenmarket Strawberry Coupe

Jane Bruce

The hyper-local berries are served with buckwheat salted streusel, strawberry purée, vanilla bean chantilly, chamomile ice cream, and lime confit.