We eat art at this restaurant/gallery hybrid, where pastry chef Giselle Miller does amazing things with a plate as her canvas. Her creative techniques (say, using a Cryovac to aerate ingredients) result in elegantly presented grand finales like the coconut semifreddo, with its shaved “snow” and foams of dehydrated chartreuse, and the Bird’s Nest: fabulous phyllo dough cradling compressed apricots in honey with a stout beer parfait. From inspiration to execution, these are absolute masterpieces.
Liquid Art House
100 Arlington St., Boston • (617) 457-8130
liquidarthouse.com
Other Winners
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Dessert
2014 Winner: Clio
Ken Oringer founded his restaurant empire and garnered early fame with Clio’s meticulously plated, occasionally avant-garde French-influenced fare...
- The Eliot Hotel, 370A Comm. Ave., Boston
- (617) 536-7200
- cliorestaurant.com
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Dessert
2016 Winner: Café ArtScience
Pastry chefs often get short shrift. But it’s impossible to ignore the innovation displayed by Renae Connolly at this Harvard engineer-owned outfit...
- 650 E Kendall St., Cambridge
- (857) 999-2193
- cafeartscience.com
Photo Credit: Diego Navarro -
Dessert
2017 Winner: Oak + Rowan
Every patron at this Fort Point eatery from the restaurateur behind Newburyport favorites Ceia and Brine leaves marveling at the work of pastry chef Brian Mercury...
- 321 A St., Boston
- (857) 284-7742
- oakandrowan.com
Photo Credit: Holly Rike -
Dessert
2018 Winner: Oleana
- 134 Hampshire St., Cambridge
- (617) 661-0505
- https://oleanarestaurant.com
Photo Credit: Kristin Teig
