considered one of the top 20 fine dining restaurants in the country. (I still keep thinking eventually they'll figure out I'm not really media...but until then, I'm having a good time!)
Canlis has a hot new chef and announced a changing of the guard. They spoiled us with truffles and a layered foam infusion, and for dessert, Neil served these little beauties. He calls them standing cones. Tuilles with mango, creme fraiche (from Alice Medrich's "Pure Desserts") and chocolate ice creams. A dab of white chocolate on the tip provides the standing base.
Canlis has a hot new chef and announced a changing of the guard. They spoiled us with truffles and a layered foam infusion, and for dessert, Neil served these little beauties. He calls them standing cones. Tuilles with mango, creme fraiche (from Alice Medrich's "Pure Desserts") and chocolate ice creams. A dab of white chocolate on the tip provides the standing base.