Bon Appetit's restaurant editor Andrew Knowlton is on a reimagined-classic desserts kick and has had enough of "silly molecular-gastronomy-inspired desserts." He calls out some of his favorites around the country, including...Uchiko? Pastry chef Philip Speer's desserts may be delicious, but his desserts are made of things like tobacco cream and dehydrated popcorn salt and fried milk. [BonApp via -EN-]
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