"I tell them to go to the Bellagio Hotel and Casino and eat an almond croissant. I first tasted this almond croissant in 1998, not long after the Bellagio opened. ... It was my Platonic ideal: moistened with a drizzle of rum syrup but still buttery and crackling, filled with a layer of almond cream that lightly oozed out into the pastry’s delightfully chewy burnt edges, and topped with a snowfall of powdered sugar and a plate-armor coating of toasted almonds." - ByBrett Martin