Eunji Lee, the pastry chef at Jungsik, has taken an approach that is at once delectable and intelligent to her dessert tasting menu at the Korean restaurant in TriBeCa. The courses progress from light to rich, starting with a tart granita of omija (magnolia berry) with lemon-basil sorbet. A bright, cream-filled strawberry tart is followed by a lifelike “banana” made of white chocolate and ice cream. The brown-rice cream puff with ice cream and pecan praline is sheer indulgence. A black truffle ice cream cone is an optional extra ($25). The menu is served at the bar only; dessert libations are available to sip alongside: Dessert tasting menu, $55 ($35 extra for wine pairings), Jungsik, 2 Harrison Street (Hudson Street), 212-219-0900,

By Florence Fabricant, The New York Times, August 14, 2017

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