Oreo Pancakes ($11) at Big Daddy’s Restaurant, 239 Park Ave. South and other locations; 212-477-1500
Be it for brunch or late-night snack, this is the top-selling flapjack at executive chef Michael Siry’s string of kitschy diners. The cookie-pancake concoction (above) combines buttermilk pancake batter, Oreo pieces and Callebaut semisweet chocolate chunk. Those requiring more Oreo goodness can wash it down with a “Cookie Monster Shake, Me Love!” ($6). “I have seen it done before,” says Siry.
Zandy Mangold
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Oreo Zeppole ($10) at Lavo, 39 E. 58th St.; 212-750-5588
The Vegas nightclub-and-restaurant import features a refined take on that state fair standby, the fried Oreo. “This is a really light batter,” says executive chef John DeLoach, who grew up in a Sicilian family in New York where Mom would fry up traditional zeppoles every Christmas Eve. He adds club soda to the zeppole batter to keep things (somewhat) airy — the better for dancing the night away.
Imogen Brown
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Oreo Muffin ($2.25) at The Donut Pub, 203 W. 14th St.; 212-929-0126
Move over Oreo-topped cupcakes. Baker Gus Markatos takes things into breakfast territory, combing his standard muffin mix with Oreo pieces. He then tops it with a honey glaze and Oreo crumbs. “It’s not that sweet, believe it or not,” he says. “It’s both breakfast and dessert.”
Astrid Stawiarz
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Chocolate-Oreo Cream Pie ($3.50 for a 3-inch “pie cup”) at Hill Country Chicken, 1123 Broadway; 212-257-6446
“I wanted to do a New York twist,” pastry chef Paola Marocchi says of her take on the cream pie, which features ancho-chili chocolate pudding, smoked almonds, whipped cream and Oreo chunks in a chocolate pie crust. Growing up in Argentina, Marocchi didn’t have Oreos. It was love at first bite first when she had them on a trip to New York at 17. “The texture, the crunchiness, the creaminess of the center and chocolate,” she enthuses. “You cannot go wrong.”
Zandy Mangold
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Double Stuf Oreo Pots De Creme ($12) at David Burke Kitchen, 23 Grand St.; 212-201-9119
At the notoriously whimsical chef’s latest restaurant, he recently added this parfait of pudding and cookie crunch, which is elegantly served in a clear glass and topped with long chocolate “cigarettes” and a whole Oreo dipped in chocolate. “After the holiday season, I wanted to create a dessert offering that kept the spirits going, and what better than the classic Oreo cookie?” says Burke.
Imogen Brown
