Located on charming brownstone-studded Morton Street in the West Village, Bosie Tea Parlor is a curated oasis in the hustle and bustle of downtown. Its quiet, clean demeanor understates what you will find when you open the door: shelves of golden tins fragrant with tea, deliciously chewy macarons, and pastry specialties created by wunderkind dessert chef Damien Herrgott.
The vision of owner?? Nicky Dawda, Bosie Tea Parlor is everything a traditional tea parlor is not: it features unexpected pairings, quality desserts and a fusion of English High Tea characteristics coupled with French desserts. A true epicurean with the taste for that outlandish ingredient pairing, Dawda grew up in India and quickly absorbed his mother?s cooking lessons as well learning about the benefits of tea.
What appealed to me about Bosie is the traveler?s sanctuary aspect:? you can find worldwide influences in the menu, from the Viennoiserie to the Macarons. Think: Darjeeling tarts made with sweet dough, Darjeeling ganache, Chantilly and Nougatine; Matcha Eclairs (an unexpected tea twist on the traditional ?clair) with matcha pastry cream and a matcha glaze; and strawberry/wasabi macarons.
With all his travels and love for both the English and Parisian teas and desserts, Dawda explains he wanted New York City to reflect his passions. ?I wanted a grown up tea parlor,? he says. As though the stars had aligned, Dawda met Tea Master Kiley Holliday, the youngest female Tea Master or Tea Sommelier in the U.S., on a yoga retreat in Guatemala. Subsequently, the two joined forces to create l?Age de The, a company that sells fine, artisanal tea blends.
Both Dawda and Holliday have journeyed to finest tea-growing regions of the world (including remote mountains and jungles) to scoop up the finest ingredients for their hand-crafted teas. They then decided to start Bosie Tea Parlor, which pays a nod to both Oscar Wilde and Franco-English influences.
I spent a delightful summer evening there along with a few other travel writers. The highlight of the menu for me was what I think is the most delicious tea cocktail ever invented: the Cabernet Sauvignon infused with Golden Monkey Black Tea and garnished with a bit of orange juice and triple sec. To know this drink is to understand Emerson?s quote, ?Give me wine to wash me clean of the weather-stains of cares.? ?Subtle, refreshing and with an unexpected twist, this tea cocktail is worth journeying to Bosie?s alone. Dawda and Holliday really know their stuff.
After drinking our way to some superb geographical territory, we sampled some desserts. New York City may pat itself on the back for giving Lauduree macarons to the population, but Bosie?s is on an entirely different level: they?re chewy and cool-whip light and never saccharine. I?m willing to bet that in a taste test against Lauduree, the Bosie macarons would win, hands down.
We also learned a lot about Bosie?s history that evening.
Oscar was very into tea, and he had a lover, Sir Alfred Douglas, nicknamed Bosie. ?We felt that Bosie was a decadent influence on Oscar, and considering all these sugar-filled pastries, we felt that the name of the tea parlor should be Bosie and not Oscar,? says Dawda. Bosie?s most popular sale is the Afternoon Tea Service. The brand recently had a Royal Tea Service offered on Gilt, with custom-made macarons and tea canap?s with ?very high level ingredients? says Dawda. ??We had a white truffle macarons and paired it with a Perrier Jouet and sold out 300 of those in the first two days,? says Dawda on the Gilt sale.
Everyone who works at Bosie wear stylish fedoras: this is the fresh strawberry prosecco tini being poured
The tea tasting crew: a studious bunch (from right) with Leslie Koch of DownTownTraveler.com, Travis of NYCityMama.com, Mario, Nicole from TeaForMePlease.com, Myself and Johanna Fausto from ActionJojo.com
From left to right: Johanna Fausto, myself, Carol Cain, Leslie Koch, and Mario Nicholas
A month ago, Bosie launched their brunch menu with items like Eggs Florentine, a Brioche French Toast, and signature Quiches (a vegetarian must: the Tomato and Olive quiche). Damien?s French Toast is a ?French? French Toast, with thin, softer toast infused with vanilla flavors and fresh raspberries instead of the standard crispier bread. The latest addition to Bosie?s menu has been the tea cocktails, mingling teas and wines.
?Tea is an uplifter, alcohol is a downer,? laughs Dawda. ?For the evening, instead of adding Coke or Redbull to wine, we thought why not add tea to wines?? And the proof is in the mixture. Think:? ice-cold fresh strawberry prosecco infused with a blend of hibiscus/apple/ dried berries tea. It was a truly a-ha moment when I took a sip.
The latest feather in Dawda?s cap is turning Bosie Tea Parlor into a full fledged catering service. He recently signed the lease on a space in Harlem which allows him the facilities of a full commercial kitchen. With everything in the parlor produced in-house and made from scratch, Bosie Tea Parlor is wilder than Wilde: a decadent sanctuary that both pays homage to tea traditions, yet breaks the rules.
Try: the Sojutini infused with tulsi (holy basil) tea; the tea sandwiches (the cucumber dill and cream cheese variety are divine); the macarons (Damien is most famous for this). The Chocolate Mint Roiboos tea, which is especially spectacular after a tiring day, and is near Nirvana when paired with a macaron.
Consider Bosie Tea For: Bridal Parties and Showers, Afternoon High Teas, Brunches, or an afternoon of roiboos-fueled writing/reading.
Bosie Tea Parlor
Located in the West Village
10 Morton Street (btw Bleecker & 7th Ave.)
Tel: 212-352-9900 ?|? E-mail: firstname.lastname@example.org
A tea-inspired twist on the traditional eclair
The highly-efficient space in West Village
Owner Nicky Dawda
Tomato and olive quiches