During the past six weeks, four of our favorite restaurants have brought on pastry chefs to complement their savory sides. Here’s our guide to who’s baking what where.
Who: Amanda Rockman (history: Tru, The Peninsula)
Where: The Bristol
What: Berry season is tapering off. Savor it with Rockman’s huckleberry polenta cake, served with blueberry consomme, lemon creme fraiche, and fried sage. Floral quince rose buttermilk panna cotta gets a sweet hit from a white chocolate riff on Nestlé Crunch. Chocolate cake with candied beets is next.
Who: Kate Neumann (history: MK, Boka)
Where: Lula Cafe
What: Roasted pear, black figs, and marcona almond streusel come together in Neumann’s gateau Basque. And you’ll fall for pumpkin tiramisu with creme fraiche chantilly, apple ginger compote, and sesame tuile.
Who: Jeremy Brutzkus (history: Tru, Coco Rouge)
Where: Longman & Eagle
What: Elegant flavors explode in warm Gruyere donuts with maple syrup. Jump on the pig bandwagon with honey-poached quince on pork rind-battered French toast, candied lardoon, and buttermilk cantaloupe sherbet.
Who: Sam Radov (history: Local 121, Rhode Island; Crofton on Wells)
Where: The Publican
What: Desserts change daily. Past menus have included bitter chocolate and maple gelato with crunchy cinnamon sugar pigs’ ears and sour cherry apple clafoutis with a side of tangy yogurt sorbet.
Photo: Neil Burger