S’mores are the perfect campfire food: the roasting of the marshmallows on a stick over the fire to your own preferred consistency (golden brown on the outside, mushy on the inside for me); the sticky-fingertip removal of marshmallow from stick and gentle placement atop several squares of not-yet-melted milk chocolate and between fresh-from-the-box graham cracker halves; the ungainly, delicious, headily sweet act of eating it; and the instant urge to repeat the process all over again.
But what if you’re stuck in the city with no campfire in sight? Several eateries around New York City have come up with creative solutions to that common problem, and the New York Daily News recently surveyed a few. At choco-centric restaurant Max Brenner, you can get order up the at-table DIY Urban S’mores for Two, complete with a teensy tabletop grill over which to roast marshmallows, then eat with graham crackers and a variety of toppings, listed on the menu as “pure melted milk chocolate, toffee bananas … warm peanut butter and raspberry sauce.”
The candy-lovin’ Sugar Factory American Brasserie, which also has branches in Miami and Las Vegas, offers a s’mores martini, which involves Van Gogh Dutch Chocolate vodka, Godiva Milk Chocolate liqueur, Licor 43, Monin Toasted Marshmallow Syrup, heavy whipping cream, chocolate syrup, large floating marshmallows and crumbled graham crackers around the rim of your glass.
Cronut-famous Dominique Ansel Bakery is still selling the frozen s’mores — salted-chocolate-wafer-covered vanilla ice cream encased in marshmallow and served on an applewood-smoked willow branch and torched to order — it introduced to much fanfare last summer.
The award for most out-of-the-box city s’mores solution, however, probably goes to the appropriately named Sticky’s Finger Joint, where adventurous campfire-minded eaters can order (deep breath) S’mores Fries: french fries in a basket, topped with homemade chocolate sauce and marshmallow cream, whole marshmallows and crumbled graham crackers. “The flavor-mashup is surprisingly tasty” and generous enough “for several friends to share,” Daily News food and drinks writer Gina Pace notes approvingly.
The s’mores trend is hardly restricted to New York. In Chicago, you can do the DIY at-table s’mores thing (with dark chocolate ganache standing in for your old trusty milk-chocolate bar) at Fish Bar, enjoy your s’mores flavor deep-fried at Do-Rite Donuts, and enjoy seasonal s’mores under the stars at the farm-to-table Homestead On The Roof. (You’ll find s’more Windy City options here.)
If you do have a campfire (lucky!) or at least a grill, you can go traditional, or give tradition a twist with these s’mores recipes from Ina Garten, Giada De Laurentiis and Bobby Flay. They’re definitely worth a try — and worth the sticky fingers!