What are the desserts like at Atrium Restaurant?

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Pastry chef Mark Welker is the genius behind the desserts at both The NoMad Hotel’s Atrium Restaurant and the much-lauded Eleven Madison Park, and it’s clear that pulling double duty has made his sweets even better. The dessert menu at this Forbes Travel Guide Recommended restaurant constantly changes, with a few dishes like “milk and honey” (an ice cream sundae with bits of honey-oat shortbread, honey brittle and dehydrated milk foam pieces) and a chocolate tart with hazelnuts, caramel and a sprinkle of fleur de sel that have earned permanent spots on the list. During our most recent visit, the server recommended the carrot cake, which arrived with bites of deconstructed and well-spiced cake, gobs of cream cheese, crunchy walnuts and a beautiful scoop of pineapple sorbet that added a tropical element. The sorbet’s tanginess nicely offset the richness of the cream cheese. It was so good, we’d recommend making a special trip to the New York City restaurant for the dessert alone.

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