Pastry Chef Moves and Updates


Thermidor at the end of service. Photo: ©

A few new pastry chefs around town: Sarah Ballard has left ~PERBACCO~ to take a break, and her replacement is Suzanne LaFleur. Her new dessert menu features zeppole (warm orange-scented doughnuts) with salted hazelnut caramel; chocolate torrone with marinated black berries; and lingue di gatto and fig leaf panna cotta with fig caramelle, capramiele, and olive oil.

And over at ~EPIC ROASTHOUSE~, Elizabeth Falkner has joined the team as consulting pastry chef. Her new creations include a four-layer devil’s food cake with a toffee sauce and toasted pecans, served with a bourbon ice vanilla milk shake; and apple tarte tartin with cheddar cheese pastry, served with cinnamon toast ice cream. There will eventually be nine new desserts in all. (And the beignets will stay on the menu, but there will be a new trio of dipping sauces.)

At ~THERMIDOR~, now that the restaurant is up and running, pastry chef Kyle Caporicci is back to focusing his energy full time at Campton Place (he has been working there since February). He is being replaced by his opening pastry assistant, Grace Sumee Kim (she was formerly at RN74).