The Restaurant Awards: Or, 10 Brooklyn Restaurants We Want to Talk About Right Now
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Best Restaurant Desserts: Semilla
As more and more restaurants institute killer cocktail programs and alluring bar bite and small plate menus (in addition to the standard progression of appetizers, main courses and side dishes), fewer and fewer diners have the stomach space—not to mention extra cash—to allot to dessert. The result is, it’s the rare eatery that elects to hire an actual pastry chef, defaulting instead to paint-by-numbers panna cottas, bread puddings or crepes whipped up by the savory-minded sous, or slabs of cake or pie ordered in from somewhere else. But since sweets are such a big deal at Semilla (the co-owner is Pam Yung, the pastry wizard from Isa, Roberta’s and Tailor), they’re a built-in part of the regular, prix-fixe tasting menu. And thank goodness for that—because it would be a lowdown dirty shame to miss out on ingenious, one-of-a-kind creations, like curls of quince paired with smoked mint and mascarpone, fig leaf ice cream perched on a puck of nutty buckwheat, and puffy squash blossom beignets, nudged back into dessert territory with a dusting of powdered sugar.
160 Havemeyer Street, Williamsburg
