Dominique Ansel Bakery
Much-lauded chef Dominique Ansel—who earned his chops as the executive pastry chef at NYC’s Daniel—is still probably most famous as the father of the cronut, which he launched at his Spring St. bakery in 2013. West Coasters can now partake in the frenzy at his new location at the Grove, where you can find cronuts, plus Ansel’s signature frozen s’mores, the DKA (a caramelized croissant), cookie shots, and dozens of other pastries. In addition to the signature sweets, the menu also has a solid lunch selection, including grilled cheese, avo toast (seasoned with a touch of tarragon for a French twist), and porchetta sandwiches. The bakery itself is all-white counters and fixtures (brightened up by the colorful, fruit-laden tarts, cakes and pies), blush walls, and hardwood floors with bar seating running the length of the space (which includes a full espresso bar). Upstairs will see the opening of 189, Ansel’s first ever full-service restaurant and bar, a French-inspired menu featuring fresh California produce. Expect classics like duck confit and rotisserie chicken, as well as lighter, more West-Coast-inflected plates like razor clams and vermicelli noodles, or roasted rainbow carrots with cilantro relish.