1250 Broadway, 27th Floor New York, NY 10001


Even though dinner at the Paris Cafe (headed by French-American chef Jean-Georges Vongerichten) was an utter disaster, members of my group — who are gluttons (for punishment) — wanted to stay for some dessert.

After all, we were languishing at the new “TWA Hotel,” at JFK International Airport (in Jamaica, Queen, NYC), which only opened on May 15, 2019, and were still taking-in the amazing architecture.

The facility incorporates a refurbished TWA Flight Center — a landmark structure originally designed by noted architect Eero Saarinen. The building and interior space are truly magnificent. (You must see it.)

As for our meal, for our final course we decided to go with the “Warm Apple Tart” — rum raisin ice cream, brown sugar crumble ($12).

While we thought we would get a juicy smooth apple pie variant, with a crispy, flaky crust, we ended up with this bready-dry, muffiny-looking “thing” that had a doughy filling and a disagreeable acidic taste; one that we hated from the bottom of our stone-cold tarts.

The accompanying rum raisin — while perfectly suited as a paint for a powder room or accent wall — did little to uplift this troubled offering.

Since there’s nothing worse than a pricy tart that fails to please (or otherwise deliver), we rated this disreputable dish an “F.”

[Was that too tart?]
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