Max Brenner with his wife and daughter in Israel (c/o Max Brenner)What does Max Brenner eat other than his own confections? Lindt, for one—le scandale! Brenner told me the best spots he has found while traveling between his dozens of global sweets shops. His picks after the jump!
PIEROGIS: The chef at The Stanton Social makes the most divine late night/early morning comfort food. His perogis are filled with melted goat cheese and served with a deliciously creamy dip: heaven.
STAYCATION SPOT: I live next to Manhattan's Gramercy Park, and for my last birthday my wife and I crossed the park and stayed two nights in the Gramercy Park Hotel. Everything was perfect, from the rooftop breakfast to drinks at Rose Bar, the best NYC lounge.
BRUNCH: Dishes like eggs benedict and pancakes at Bills, in Sydney, aren't unique, but they're iconic, fresh, and served in a great atmosphere: It's the perfect place to take your time waking up while reading or chatting around long communal tables—best brunch I've ever had!
HOTELS: BLUE Sydney is a theatrical, wharf-front, Woolloomooloo hotel in a hanger with high ceilings and ancient-looking wood. The Montefiore Hotel was Israel's first great boutique hotel, and staying there feels like home: it's cozy and the design is aligned with the eclectic architecture of the surrounding district.
CHOCOLATE: It might be disappointing, but the truth is that I love Lindt's Excellence Extra Creamy bar. On the more exotic side, I think Michel Chaudun is the classiest chocolate-maker there is. Going into his Paris store is like entering an old-fashioned chocolate workshop, with a jingling bell and smiling chocolatier.
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