Upon entry we received such a warm welcome from Chef Armando. The all-inclusive beverages and…read morecomplimentary charcuterie were a really nice touch to start the evening, especially if you arrive hungry like I did. We started by learning how to make Chicken Marsala, then moved into pasta making (my favorite part). After that, we learned how to make fresh mozzarella, and finally ended the night with dessert: tiramisu. The entire experience was so fun and interactive. I especially appreciated how knowledgeable Chef Alex was about everything we were making. When I asked about the type of pan she was using and why, she gave such a detailed and thoughtful explanation, which I really appreciated. By then, we had definitely worked up an appetite! We started dinner with a delicious salad and focaccia bread, followed by pesto fettuccine made from the pasta we created ourselves. Then came Chicken Marsala with mushrooms, and ricotta-stuffed ravioli in red sauce, also handmade by us. One of the best parts of the night was the atmosphere. Cooking, eating, and learning alongside people you've never met before somehow felt so natural and welcoming. You genuinely leave feeling like you made new friends. If I had one honest critique, I do wish there had been more opportunity to personally season some of the dishes to taste, as I felt parts of the meal were a little bland for my preference. I also personally prefer softer pasta over a firmer al dente texture. That said, I completely understood why the pasta had that texture since we didn't have much time for the dough to fully rest and develop. I also think some light Italian jazz music playing in the background would have elevated the atmosphere even more and really taken the experience to another level. Overall, I had a wonderful time and would absolutely take another class. It's definitely worth it for the experience, the knowledge you gain, and of course... dinner! Also, we got home (with our left overs) and finally had the tiramisu... and WOW. It was soooo delicious. The ravioli and tiramisu were definitely the stars of the show for me!

Amazing experience!!! Loved it! I look forward to future events. Huge thank you to Chef Oliver &…read moreTeam!!

They have the absolute best macaroons!Having just one is impossible! The pistachio flavor is…read moredivine. The lattes are amazing depending on the barista. 2/3 of the baristas are stellar! Especially the gentleman with the braids.

Super cute in French café the drinks were yummy, but the croissants were the best moist made…read morefreshly every morning and that almond oh my God I could've had like three I didn't take a picture of the cookies because I gobbled it up like a little piglet so even their cookies were delicious

They do not honor their posted prices. They advertised a buy 2, get one free special, including in…read morethe description of the product, then told me they wouldn't honor the price.

What a fun virtual French crepe cooking class with Danielle and Lily from Michel et Augustin…read moreon...Instagram. If you would have told me that I would be doing a cooking class this summer on Instagram, I would not have believed you. Now, I would recommend bookmarking the summer series, Baking With Our Buds. If you miss an "episode", you could still follow the recipes that are posted on their Instagram. Crepes have always seemed exacting to me. Danielle and Lily were the perfect team to learn how to cook a family recipe that we all successfully muddled through together. Loved how the chefs on the "call" gave helpful baking tips along the way. Helpful Hints- Whisk the eggs, milk and water, then add the melted butter Whisk the flour, sugar and a pinch of sea salt Slowly add the dry ingredients by 1/3 increments to the wet ingredients and continue to whisk Add the beer, watch it bubble and the wait an hour for the magic to happen The batter will be thin Butter your pan Use a ladle to pour the batter onto a hot skillet Have fun with sweet or savory fillings. We did a combination of both. Mushrooms, broccoli, arugula and havarti or arugula, mushrooms, cherry tomatoes and a fried egg were the favorite savory options. Nutella and banana or grilled peaches, blueberries and ricotta with powdered sugar were the dessert top choices in our home kitchen. Would be great with Brie and apples or a smoked salmon combination as well. The combinations are endless. Merci to Danielle and Lily at Michel et Augustin for a delicious, healthy summer meal. Can't wait to bake with you again and good luck with the nationwide launch of your cookies into the Whole Foods Markets. Bon Appetit!

Chef Naomi was a joy to work with! She brings her big heart, her passion for food and her mission…read moreto be an all around good human to everything she does. She's exactly the type of person you want to work with! Somehow Chef Naomi made our menu (which consisted of dips, seasonal veggies, grilled cheese, fish tacos, tomato soup shooters and more) seem extremely elevated on par with a five star restaurant! She was patient with us when we had to postpone our wedding due to Covid and always treated us with grace, respect and a lot of love! Her food is made with great heart and cooking expertise! Only pro-tip: we had a lot of leftovers (which we absolutely loved!) but were under prepared with tupperwear containers and space in our fridge - make sure to make room, you'll want to feast on the nourishment of her food for months after!

From the owner: Chef Naomi’s offerings include private chef services, catering, and cooking classes for people…read moreliving with IBS, Crohn's, Colitis, Celiac and Non-Celiac Gluten Sensitivity. Or for caregivers that need to prepare balanced meals for people with these conditions.

I don't know what what is sweeter the employees or the treats. The owner showed us the highest…read morelevel lf hospitality and went over their whole menu with us. Ended up going with their big cookies - Red Velvet Cookie and Chocolate Chip Cookie (Easter Themed). They were both fantastic but I was beyond surprised on how much I like the Easter themed cookie. I will be back to tackle their other goodies.

We had an incredible experience with the bakery on Bergen in Brooklyn. We placed a last-minute…read moreorder for 200 cupcakes for our Jackie Robinson Day Celebration at MLB Headquarters, and they absolutely delivered. Not only were they accommodating under a tight turnaround, but the quality did not suffer one bit--every cupcake was fresh, beautifully decorated, and delicious. Akim was responsive, professional, and clearly committed to getting every detail right, even with the pressure of a large, time sensitive order. It's not easy to execute something of that scale on short notice, and they exceeded expectations across the board. Highly recommend them for both large events and everyday treats. We'll definitely be ordering again.

If perfection were a katsu bowl, that's exactly what Chef Katsu would serve. Every time im in the…read morearea, this is a must visit lunch spot. The katsu bowls are delicious, the soups are always good, and the service is fantastic. The price is fair and it's just overall an amazing experience. They have very limited seating, so keep that in mind when visiting! Overall, would highly recommend.

overall pretty decent, the food is like others said a bit bland but overall not bad…read more teriyaki chicken bowl tasted a bit off to me, feels like they didn't use enough teriyaki or it was a watery sauce but it didn't have much flavor and the rice was disappointing. kind of those big, overly fluffy yet kinda dry grains, not really sushi grade or anything close which i usually prefer in dishes like this. same was true for the fried rice ball, which wasn't crispy or sticky. the fries were also pretty bland, but crispiness and cut were so good! just needs a bit more salt, bit more flavor. mint yuzu lemonade was DELICIOUS it's just sweet enough and just concentrated enough. very fresh and yummy 10/10 yuzu cheesecake was also pretty good, though the texture's more whipped than usual cheesecake and a bit grainy, which i assume comes from the yuzu. which it had more crust but still great! so yes overall not bad but i probably wouldn't get anything rice-reliant and adding salt helps a lot

I visited Atelier Ariana today and was delighted to finds this hidden gem tucked away in Carroll…read moreGardens! What a unique, creative and charming patisserie and café. The coffee, croissants and seasonally curated pastries (both sweet and savory), were a delicious delight and authentically French. The ambiance was warm and inviting and the staff welcoming and friendly. The best part, for me, was participating in Chef Ariana's brilliantly designed and executed Art of Croissant, where an intimate group were graciously taught and perfectly baked Croissants, Pains au Chocolat & Pains aux Raisins, which we crafted together during a 3-hour class and at the end of class took home! Bravo Chef Ariana!

I just came across this cafe today. It's right by the Smith-9th St stop, which I used to go through…read moreall the time, but the cafe wasn't there until last year. A very bright, airy space with a few tables. I liked that you can get a little treat such as a small cookie or something more substantial (sweet or savoury). I got a mini chocolate croissant loaf, which was the perfect size. Tasty and well made. It's great to have a little oasis in this somewhat industrial area by the F train.

Highly recommended class for foodies and nonfoodies alike!!! Laura is a natural teacher with…read moreextensive knowledge and experience with family-oriented food preparation and special dietary issues. During her "Cook With What You Have" class she provided us with great ingredients, insight and instruction. Together we created a beautiful flavorful meal and gained skills, tips and an awareness about food preparation we will use going forward. I also attended her knife skills class and learned how to handle different types of knives, which improved my comfort level with cutting skills.

Chef Laura is amazing! She clearly has a passion for healthy cooking options and knows how to share…read morethat passion with young people. My twin middle schoolers love her summer and holiday classes!