Linden Crème Brûlée With Crumble and Pear Sorbet

Miroslav Uskokovic, Gramercy Tavern, New York
By
From the Sep 30, 2014, issue

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.

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