The UTW (“Under Ten Words”): Spanish, hearty and gloriously pig-centric, nose-to-tail, occasionally adventurous comfort fare. The must-orders (if any): Carabinero Arroz, Gin Panna Cotta Summary: The chef previously headed the kitchen at UNA at One Rochester. Dehesa is proud of its nose-to-tail concept (choice extract from their website: “robustly flavoured alternative…
Eclairs from Dulcet & Studio – (from top) Ethiopian coffee with nuts, mini exotic (melon and mint), chocolate, and corn. If you buy four eclairs, the pricing is almost buy-3-get-1-free, so naturally we went for it. Off the bat, we noted that the choux pastry had a certain airy coarseness to…
Mizu Manjyu (water dumplings) from Hashida Garo – 3 balls of white bean paste and seasonal fruit enclosed in arrowroot jelly, soaked in chilled mint syrup. The dumplings start off tasting like your usual Konnyaku jelly (our seasonal fruit was mango) but sheds its skin and reveals its inner starchy personality…
Foie Gras Macaron from Hashida Garo. Essentially like Little Red Riding Hood’s granny, looking all innocent and come-hither-to-my-(sick)bed with its soft macaron shell and insouciant red dustings before revealing its true grey form and completely taking control of your senses with its heavy-creamed, ferociously savoury fangs. 3.8/5 Hashida Garo 333A…
I love alcoholic desserts. I have tried many alcoholic desserts. I want to share these alcoholic desserts with you. There are jams, lava cakes, soups, sorbet cocktails, apple pies, mille crepe cakes…whatever you’re into, whatever you like, pick your poison. Secret Life of Fatbacks proudly presents: 20 alcoholic desserts in…
Grapefruit Dome from Concetto – a dome of orange and grapefruit, served with lemon meringue, grapefruit confit, honey mint sorbet and Grand Marnier. Essentially the perfect dessert for a hypothetical Preparation for Adult Modern Dining class for junior college/polytechnic students, at a price point suited for the same and an…