Eye Candy: Beard House

Pistachio Crème Brûlée

To commemorate the 100th anniversary of the founding of Tel Aviv, Israeli chef Meir Adoni prepared an elegant and complex menu teeming with Mediterranean and Middle Eastern influences; it ended with this pistachio crème brûlée with roasted apricots, spiced ice cream, and vanilla–cardamom crumble.

May 20, 2009, The Beard House, NYC

(Photo by Joan Garvin)

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