New Orleans Restaurants Where Dessert Steals The Show
"Former Gautreau’s chef and James Beard award winner Sue Zemanick delights with every dish on her debut restaurant’s tight, careful menu, and dessert is no different. There are almost always specials, like the pictured chocolate cremeaux with port poached pears, whipped cream, and chocolate cookie crumble, but current items to save room for include a pistachio pavlova with macerated strawberries and citrus curd and a passion fruit creme brûlée with candied ginger, coconut shortbread, and Thai basil." - Gwendolyn Knapp, Clair Lorell
