The orange blossom nougat ($7) from Gastro Bar at 35th was one of the most unique desserts I've ever had. Served in a martini glass, the bottom is fresh orange juice made into a syrup. It's filled with chocolate mousse and brown sugar, finished with butter on top. Add on a dollop of whipped cream and then the final touch: pop rocks.
"My goal is to make people think and to make it a little bit whimsical," chef John Walsh says. "It's a little part of me that wants to have fun with the guest."More »