Saving room for dessert is an American custom. What's more, creative presentations are great image-makers for restaurants. For instance, executive chef Michael Gilligan's dessert specialties at Atrio at Level 25 — on the 25th floor of the Conrad Miami — include Raspberry Mojito Creme Brulee, Passion Fruit Cheesecake, and Cafe Con Leche, a Cuban coffee mousse. Meanwhile, at LarkCreekSteak in San Francisco, pastry chef Rikki Garcia has created Concord Grape Cheesecake with Peanut Butter ...
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