"Pastry chef Emiko Chisholm makes a classic Viennese apple strudel — a high-labor, traditional take on the dessert — with rum raisins and toasted hazelnuts, served with a scoop of buttermilk ice cream. All of Chisholm’s works are outstanding here, a restaurant worthy of a one-of-everything approach to desserts. (Just be patient should you decide to get the made-to-order lingonberry souffle.)" - Melissa McCart