Best of the City 2013: a whimsical dessert that’s almost too pretty to eat
Dessert is a chef’s last chance to make an impression, and Bruce Woods seizes the moment with his dainty sea buckthorn pavlova. He fills a meringue shell with milk chocolate ganache and custard made from sour sea buckthorn berries. He adds a scoop of black sesame ice cream, a sesame tuile and a tiny chocolate tree—the most refined sugar rush we’ve had this year. $11.
Woods, 45 Colborne St., 416-214-9918