Updated August 8 at 11:30a.m.
Have the cronut king’s novelty pastries jumped the shark? We’ll find out sometime before dawn on Saturday, when the line starts forming outside Dominique Ansel’s Soho bakery for his latest oeuvre: the pretzel lobster tail.
Introduced on Good Morning America Thursday, the $8 invention is comprised of pretzel dough wrapped around a buttercrunch-peanut butter filling and comes with a warm dipping sauce made from whipped honey and browned butter. The entire concoction is “sprinkled liberally” with Maldon sea salt.
Sounds delicious. But ever since Ansel captivated us with his doughnut-croissant hybrid last spring, his subsequent novelties — the waffogato, the frozen s’mores — have been a lot less thrilling. And then there’s the dubious move of announcing the new pastry on national TV, which has already prompted one food writer to implore, “Please stop distracting from all that by appearing on national television to…
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