Luis was the pastry chef at Elizabeth's Orson restaurant and he told our group of diners (at Orson) that he enjoys "challenging" diners with unorthodox desserts. Interesting that he describes a potato dessert that sold very well at his "former restaurant" and not as well at Absinthe. I'm not surprised because Absinthe has a much more traditional audience and his concoctions can be truly bizarre.
Luis was the pastry chef at Elizabeth's Orson restaurant and he told our group of diners (at Orson) that he enjoys "challenging" diners with unorthodox desserts. Interesting that he describes a potato dessert that sold very well at his "former restaurant" and not as well at Absinthe. I'm not surprised because Absinthe has a much more traditional audience and his concoctions can be truly bizarre.
foodandwinemaven 2 years ago