Must-Try: Richmond Station’s chocolate mousse topped with frozen blue cheese
Must-Try: Richmond Station’s chocolate mousse topped with frozen blue cheese
Chefs are saving their weirdest tricks for dessert, concocting savoury experiments like eggplant frozen yogurt (Bero), bone marrow caramel (Skin and Bones) and beet granita (Farmhouse Tavern). Some are more novel than delicious, but the Financial District restaurant Richmond Station hits the salty-sweet spot with its latest creation. Pastry chef Farzam Fallah serves a quenelle of dark, rich chocolate mousse with puddles of port jelly, airy crisps of chocolate meringue and hoops of malty cake. Overtop, he scatters a frozen crumble of powerful blue cheese. It’s like a funky French fairy dust, igniting each forkful with a tangy, salty bite. $9. 1 Richmond St. W., 647-748-1444.
, bone marrow caramel (Skin and Bones) and beet granita (Farmhouse Tavern). Some are more novel than delicious, but the Financial District restaurant Richmond Station hits the salty-sweet spot with its latest creation. Pastry chef Farzam Fallah serves a quenelle of dark, rich chocolate mousse with puddles of port jelly, airy crisps of chocolate meringue and hoops of malty cake. Overtop, he scatters a frozen crumble of powerful blue cheese. It’s like a funky French fairy dust, igniting each forkful with a tangy, salty bite. $9. 1 Richmond St. W., 647-748-1444.){kind=link}