Doing Dessert

Saving room for dessert is an American custom. What's more, creative presentations are great image-makers for restaurants. For instance, executive chef Michael Gilligan's dessert specialties at Atrio at Level 25 — on the 25th floor of the Conrad Miami — include Raspberry Mojito Creme Brulee, Passion Fruit Cheesecake, and Cafe Con Leche, a Cuban coffee mousse. Meanwhile, at LarkCreekSteak in San Francisco, pastry chef Rikki Garcia has created Concord Grape Cheesecake with Peanut Butter Shortbr

Register to view the full article

Register to view this article