Best of Boston

2010 BEST Pastry Chef

Sarah Ewald

In contrast to all the molecular tomfoolery of the moment (honey ‘dust,’ chocolate ‘caviar’), Ewald’s plates at Bistro du Midi are familiar yet refined. Ice cream melts into warm cherry clafouti; Armagnac infuses a plum-filled tart. Compared with this, the nouveau stuff seems about as tasty as, well, a freeze-driedgoji berry.

111 Chelsea St. East Boston 617-567-9871

       

Be respectful of our online community and contribute to an engaging conversation. We reserve the right to remove impersonators or personal attacks, threats, profanity, or flat-out offensive comments. By posting here, you are permitting Boston magazine and Metro Corp. to edit and republish your comment in all media.