Pastry chef and con?t partner, Chris Leung actually got to cook recently, thanks to a kitchen loaned out from Montrose's family Italian restaurant, Paulie's, and here are some pictures and descriptions of that food on his blog. It's a preview of the style and type of desserts that will be on plates at his and chef Randy Rucker's Museum District restaurant when it opens 65-90 days after permitting is in place. Just a taste: "charred parsnip puree, coffee-ginger crumble, coffee yogurt, french yogurt cake, frozen ginger yogurt, candied parsnip chips." [It's So Dericious]
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