Beast + Bottle opened this spring with "approachable nose to tail" fare from executive chef/owner Paul Reilly and a smart bar menu. But the restaurant's best-seller is actually the last item on the dessert menu, the Chocolate Dacquiose. Pastry chef Andrea Wight has modeled it after a Reese's Peanut Butter Cup, layering meringue with whipped cream, chocolate ganache, peanut butter mouse and sea salt caramel.
|All photos by Kate Gibbons.|
"It's is fucking badass," Reilly says of Wight's dacquiose. So badass that Wight has to make extra peanut butter mouse so that everyone on staff can enjoy a tablespoon when she makes the dessert. Even more badass, Beast + Bottle was nice enough to share the recipe with us.
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