First Look: The Restaurant at the Cheshire
|Meyer lemon tart (left) with heirloom citrus, pomegranate molasses and elderflower sorbet and chocolate split layer cake (right) with smoked caramel and buttermilk ice cream.|
"I wanted to keep development of this menu traditional but with my own little flair," Fernandez-Cruz says. "I really like balancing flavors on the palettes. I use a lot of savory items in my desserts. Not too crazy, but I think it plays on them well, it balances them well. I like a good salt content in my ice cream."
She describes chocolate cake as a childhood favorite, inspiring the chocolate split later cake with smoked caramel and buttermilk ice cream on the restaurant's menu. Similarly, the deep dish apple pie with bacon, pecan and salted caramel ice cream pulled from her memories of St. Louis.
Other dessert menu items include stout gingerbread with smoked pumpkin, maple cream and sour pears, Meyer lemon tart with heirloom citrus, pomegranate molasses and elderflower sorbet, chocolate split later cake with smoked caramel and buttermilk ice cream and the "Eton Mess Fool," with black currant sauce, black pepper meringue, mint honey mousse and almond ice cream.
Liz Miller "Eton Mess Fool" with black currant sauce, black pepper meringue, mint honey mousse and almond ice cream.
"It's exciting to take everything we've learned and bring it to a new environment, a new city and a new group of people," Fernandez-Cruz says.
Just as Fernandez and Fernandez-Cruz sought to carefully retain the Cheshire's history while evolving it too, the owners of the Cheshire with the restaurant's interiors. The space has been transformed into fresh, sleek bar and dining areas studded with Midcentury Modern sensibilities and furnishings. An open kitchen in the center of dining room services the entire restaurant, a feature that's especially important to Fernandez and his team.