Rebecca Eichenbaum is making some seriously impressive desserts at Wassail.
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"It's rare for a Japanese restaurant — or any restaurant these days — to have a pastry program."
Cooks have left jobs at the NoMad, Locanda Verde, and Daniel to work at the bakery.
Butchers, bakers, pickle-makers, and spice merchants.
The one time we had Patrick Fahy’s desserts at Blackbird, they were the dazzling capper to a very impressive meal— architectural triumphs that looked like high-fashion hats from Mars, yet tasted pretty great too. And we weren’t the only ones...