"The durian-laced mille-feuille is the proper way to round out a meal at Bad Idea, a wine bar with Laotian plates in a reconstructed Presbyterian church. Like the restaurant’s stained glass windows and Dali-esque wood mural behind the bar, chef Colby Rasavong’s mille-feuille is intricate and thought out. You’ll need a fork and knife to cut through the towering layers of durian, caramelized milk, and Earl Grey custard intricately sandwiched between crisp sheets of puff pastry and dusted with powdered sugar. The pungent scent of the spiky fruit is mellowed by the cream, a worthy endnote that mimics the grandeur of its surroundings." - ByThe Bon Appétit Staff & Contributors
