Desserts and bars, two of our favorite things
Mendoza worked as a pastry cook in some of DC’s top kitchens, including Centrolina, and says this tasting provides an exciting challenge. “With the dessert tasting, you get to cover a lot more areas,” she says. “You’re not focused on one type of baking. You’re not just doing chocolate, you’re not just doing bread. You have the opportunity to do a little bit from all areas.”
The menu includes everything from rice pudding topped with caviar to piña coladas served with a rum gelée. Sweets are matched with three unique beverage pairings like matcha tea and Japanese beer topped with sake foam, or a riff on a minty grasshopper served with Italian amaro. Half bottles of Champagne will also be available as beverage supplements. Other items include kakigōri , petit fours, and a parting gift served in a golden takeout box.
The menu will run on Fridays and Saturdays with seatings available from 6 to 10 PM. Reservations cost $55 and can be booked through
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