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Caramel Pudding at Kingside

‘Tis the season to indulge. Start here.

While doing good deeds or shopping for others this holiday season, don’t forget to take a break and treat yourself once in a while. A great way to start is with Marc Murphy’s caramel pudding ($10) at the newly opened Kingside. Smooth layers of tawny pudding alternate with crunchy pretzels, striking the ultimate sweet and salty balance. Bourbon whipped cream is the topper, making this nice dessert just a wee bit naughty. “The idea was originally supposed to be a caramel tart,” says chef/owner Murphy. After testing it however, he realized the pretzel shell made a better crumble.

Kingside caramel crumble

Opened in October within the shiny-new Viceroy Hotel in Midtown, the menu is said to represent Murphy’s upbringing and travels, combining French, Italian and American flavors in dishes such as potato gnocchi with lobster and rosemary ($32). It is the fifth restaurant in the chef’s restaurant collection, which also includes two Ditch Plains (West Village and Upper West Side) and two Landmarcs (Time Warner Center and in TriBeCa).

Only Kingside will be open on Christmas day, however, with a $95, four-course menu. The holiday dessert featured on the prix-fixe menu is another dazzler: brandied cherry and chocolate croissant bread pudding with crème anglaise. Visions of it will surely dance in your head — alongside sugarplums and that delicious caramel pudding.

Kingside
124 W 57th St.
212-707-8000
kingside-restaurant.com

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