although chef roy is no longer head of the kitchen, this place is still awesome. the kouign amann is my favorite thing they have here, and definitely my favorite pastry in the city. the bottom is caramelized, but the center is still very moist with i don't know what....it's either some syrup that's been infused into the whole pastry, or my saliva..i really don't know, but you want this, trust me. also, word of advice, don't tear it apart, eat it like a sandwich. it tastes 10x better this way. thank me later. i had high expectations for the macarons, seeing as how chef roy worked with pierre herme, but they were just good. their pastries are definitely their shining star.