Anatomy of BISq’s Dessert Charcuterie
At Dan Bazzinotti’s temple to all things charcuterie, even the confections look like their smoked and cured counterparts. Here, a breakdown of the chef’s cheeky dessert board.
1. Lemon Pavé: Crusty shortbread strikes a balance between sweet and savory with tangy lemon curd and a drizzle of tarragon pesto.
2. Muddy Buddies: Chex cereal is tossed with melted chocolate and peanut butter, then dusted with powdered sugar. It’s childhood mornings, reimagined as a grownup after-dinner snack.
3. Pâté de Fruit: Dainty blackberry jellies offer mouth-puckering bites bursting with citric acid. File under: Fancy Sour Patch Kids.
4. Salted Butter Caramel: Bazzinotti’s sticky, sweet house-made caramels are the high-end version of the penny-candy-store classic.
5. Chocolate-Covered Cherries: Husk cherries, nature’s great Frankenstein fruit (think tomatillo mixed with pineapple), are coated with a shell of Guittard white chocolate.
6. Chocolate “Salami”: Olive-oil-brushed, sea-salt-speckled ganache is mixed with dried stone fruits and nuts. Chunks of white chocolate mimic the look of pork fat. Oink.
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