Jonathan Kauffman Sings the Praises of Parallel 37’s New Pastry Chef

Correa's green tea semifreddo.
Correa's green tea semifreddo. Photo: Kristen Loken/Tasting Table

Executive chef Michael Rotondo recently brought a pair of fellow Charlie Trotter’s alums to work for him at Parallel 37, including pastry chef Andrea Correa. Jonathan Kauffman took note of Correa’s impressive résumé, which includes lengthy stints at El Bulli and Noma, and he says that her talent is “in full flourish” on Parallel 37’s new dessert menu. He especially loves a “panoramic” chocolate dessert that includes a series of mousses, cakes, and crumbles with orange; as well as “a green-tea semifreddo ($10), garnished with candied pistachios and tarragon leaves, that slowly melted into a rhubarb compote and a pool of tart rhubarb consommé.” [Tasting Table]