Photo: Patrick McMullan
Adam Platt had to agree with Toby Young that desserts at upscale Asian restaurants are usually best skipped — indeed he didn’t even mention the final course when he gave Philippe a no-star review. Maybe that’ll change now that the Mr. Chow knockoff has hired former Payard pastry chef Chris Wise. We’re told the newcomer will keep some of former chef Keith Freiman’s more popular creations, like the Asian Pear Pound Cake, and Freiman himself is staying onboard at Philippe Miami. But expect menu changes shortly.
