A Restaurant Dessert Trend Timeline | Eater
"A restaurant that elevated trompe-l’oeil desserts into an art form, serving whimsical confections that mimic other objects (toast that looks like a crab, caramels resembling starfish, toffee shaped like duck feet, and flower-pot cakes) to showcase technical skill, surprise, and a playful sense of humor that photographs well." - Jaya Saxena
