Pichet Ong is a New York–born, Thai-raised chef whose work at Jean-Georges'
66 and Spice Market has made him a star of the pastry world. In his
beautiful, modern, blonde-on-white space (he has an M.A. in
architechtural design), he serves a menu that may feel backward to
some: Expect dessert to be your plentiful meal and anything else (like
braised duck with kabocha squash tapioca) your bite-size afterthought.
But oh, the inventive sweet-and-savory plates—foie gras and dark
chocolate truffle, medjool dates with aleppo honey, stilton souffle
with a walnut crust...
