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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.
For the full article, check out the new issue of Wine Spectator, on newsstands August 19, 2014.
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