Ooh! Pretty ....

Not that NYC needs another dessert bar, but how fun!

The chef’s special caramel apple ($14), on the other hand, is a masterpiece, three manifestations of caramel (in a milk chocolate mousse, as a brittle and as a sauce), matched by four stages of apple (frozen in a sorbet with basil, as a gelée, in a semifreddo and as a neat row of raw slices), all arrayed beneath a sugar dome as thin as a soap bubble.

It’s an impressive sight. The interplay of flavors is kaleidoscopic, all you imagine caramel and apples could be.