Chef and owner Keith Blauschild has sweetened his summer menu with a new pastry chef at his acclaimed catering offshoot with vintage ambiance.
“I don't want to make overly sweet desserts,” says Carrie Campbell, who taught at the French Culinary Institute and worked in New York restaurants. “We have gorgeous dessert wines that can complement the flavors and textures.”
Standouts are seasonal pie, flourless chocolate cake with housemade toasted marshmallow and graham cracker and tequila lime pie (all $12).
“Too many times, Key lime pies are overly sweet and a weird green,” she says. “This one is smooth with a cinnamon-scented crust and a lovely coconut sauce that plays off the tartness of the custard. The caramelized pepitas give a fun crunch, and the blackberry rounds it out.”
Blauschild’s savory favorites are his hamachi ceviche verde with tomatillos, green olives and avocado ($14) and duck confit with cheddar tamale and manchamanteles mole crafted with ancho chiles, roasted pineapple and plantains ($17).
“Most Oaxaca moles actually don't have chocolate,” he says. “I'm cooking the duck sous vide in duck fat, crisped in a very hot oven. We changed from the more traditional French style to Mexican.”