Best of Boston

1999 Best Pastry Chef

Paul Connors, Radius

Like his longtime collaborator, Michael Schlow, Connors focuses on pushing techniques to their limits in the interest of maximizing flavor and perfecting texture. His chocolate cake is not just a chocolate cake. Connors has figured out how to bring out the acidity of the Valrhona Manjari cru chcolate in the ganache, while making a thin layer of caramelized banana the perfect counterpoint. His other creations? A grapefruit tart with Muscat sorbet, red-wine-basted pear on black walnut cake with star anise ice cream, Tahitian vanilla creme brulée, and hot apple soup with candied pecans and vanilla ice cream. Connors, in short, is a great talent who often creates dishes that you will remember for years.

8 High St., Boston, 617-426-1234,