"The gelatin dessert is finally getting its due. Alon Shaya’s residency at the Wynn Las Vegas leans into its ‘60s-theme with the decor and evokes memories of the chef’s grandmother with excellent Mediterranean food. But save room for dessert, when a cart rolls up tableside with a tri-color mold of Jelleaux. The three-flavored jiggly wiggly dessert gets carved up like a wedding cake and is best ordered “all-dressed” — with whipped crème fraîche, fruit cocktail, and toasted coconut." - Janna Karel
Safta 1964
