Baby Bistro

What’s In That Dessert? Vegetables. | Eater

"The menu is intentionally minimal — a bread course, four savory dishes, and just one dessert — and the single sweet is built to align with the restaurant’s vegetable-focused ethos: a pine nut cookie base topped with cucumber crémeux, sweet-and-sour poached rhubarb, fennel fronds, and a spritz of thyme-infused white wine vinegar (a combination that could read like a salad). Executive chef and owner Miles Thompson, who once considered cucumber his favorite food, says the dessert better fits the restaurant’s focus on vegetables and that “A buttermilk cake with cream cheese frosting doesn’t really vibe with our ethos.” According to Thompson, the dish was the “most well-received item on the entire menu” when the project was a pop-up." - Bettina Makalintal