Crème brûlée has outsold all other desserts at Gramercy Tavern since Miroslav Uskokovic's arrival late last year. His innovations are simple, but gently elevate the dish without losing its core as a smooth custard with a sweet and bitter crunch. Wine Spectator's Owen Dugan explains.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
|Mixed Berry Tart With Oatmeal Streusel|
|Sweet Sparkling Wines|
|Apple Crumble Pie With Caramel Ice Cream|
|Cornbread Pain Perdu With Poached Apricots and Lemon Verbena Ice Cream|
|Sherry and Oxidized Wines|
|Chocolate Layer Cake With Bittersweet Ganache|
|Spirits and Cocktails|
|Cheeses With Mostarda, Marmalada and Chutney|
|Ports: Vintage, LBV, Ruby|