"It's sort of like being kids, staying up past your bedtime and eating dessert for dinner," chef Steven Caravelli told members of his first sold-out Entre Underground crowd as they finished his four-course, all-dessert menu. And he was right. Workday be damned, the Thursday-night dinner focused on grown-up desserts and beverages.
|Passion fruit tartlet with toasted marshmallows, blackberries and basil|
As with all of Entre's underground dinners, guests learned the location -- an event space on Boyle -- that morning. The menu gave hints of what was to come.
The night began with a bubble tea amusé, with caviar-sized peach bubbles in a tall shot glass, topped with aerated black tea.
The first course featured thin wedges of pineapple infused with hot sauce, topped with spiced walnuts and thyme, and beside an Asian soup spoon filled with mild, creamy goat cheese, topped with a crisp burnt sugar layer. More »