
4

"In Sausalito, Ditas delivered a memorable meal capped by pastry chef Anthony Le’s mochi coconut brownie: a gluten-free, chewy mochi-based brownie topped with sweetened shredded coconut, coconut gel, cocoa and coffee notes, chocolate brushstrokes, whipped cream, and pecan chunks—a textural, indulgent dessert best eaten by scooping all elements together." - Eater Staff