At the end of last week, The Best Chocolate Cake in the World, a bakery with outposts in Portugal and Brazil, opened its first U.S. store in Nolita. Owner Carlos Braz Lopes launched the business after people started coming to his restaurant just for the chocolate cake—a flourless confection made with alternating layers of mousse and meringue—and it grew into an international chain. But does the name fit?
Of course New Yorkers have to weigh in with a throwdown like that. The folks over at W are divided: "Some were fond of the "cookie/candy texture" while others deemed it 'not overly sweet' and a couple of us thought it was "cloyingly chocolate-y." Meanwhile, a taster at the Voice thinks it sucks. A Midtown Luncher says it's not the best but worth the $6.50 price tag, and Yelpers are distinctly divided between hating it and raving over it. A polarizing cake.
Meanwhile, the shop will begin serving other dishes like little sandwiches, gelato, chocolate drinks, and more later this week.
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