Fulton market. Let’s talk. What a clusterfuck shit show. Not to sound too grandma, BUT back in MY day it was a bunch of hot dog product warehouse buildings just beginning to host the occasional edgy art opening where it was still sketch to walk back to your car after load out. Now it’s a disorienting 24/7 Uber surge construction zone with a Disneyesque façade of industrial chic. I’m not charmed.
Be that as it may, let me let you in on a secret/not so secret respite smack in the middle of all this gourmetathleisurewearcorporate hood. Good Ambler. High ceilings, room to breathe, comfy seating, excellent coffee, and a pastry/croissant program that’s just as strong an hour to close as it is an hour after opening.
First, our “aperitif”: Passion fruit caramel ganache in milk chocolate bonbon. Raspberry ganache in dark chocolate bonbon.
Followed by:
Chocolate torte: flourless chocolate cake, dark chocolate mousse, milk chocolate cremeaux, dark glistening chocolate glacage.
Raspberry Pistachio gateau: pistachio cake, raspberry jam, pistachio “glaze”….. more like a pistachio/white chocolate bar.
Coconut ginger cake: buttery toasted ground coconut crumb specked with candied ginger (and, honestly, appreciated even more the next morning alongside a cup of tea).
Now, lots of places feature an open kitchen, but Good Ambler also features an open enrobing machine, complete with the chocolatier aka head chef right there ready to offer you your tasting assistant a freshly covered dark chocolate sable. HOT OFF THE PRESS!! MELT IN YOUR MOUTH!! HANDED DOWN FROM COCOA HEAVEN!!
For you and only you, Good Ambler, we will brave the newly cobbled and artisanally distressed streets of Fulton Market again in the hopes of securing a strawberry rose lychee petit gateau, each and every one of the chocolate bonbons, and a striped lamination chocolate croissant (or two….or five). Thank you chef!