French apple at Acadia
Calvados roasted Granny Smith apple still has a subtle crunch, nestled in a cool and creamy cinnamon custard, with a quenelle of canelé ice cream. The dish is topped with arcs of caramelized puff pastry reminiscent of flaky croissant crumbs. The booze factor steps up with a side shot of apple cider and Armagnac in pastry chef Thomas Raquel’s version of a hot toddy. All the familiar fall flavors are here, yet this dessert is unique, more alluring than any apple pie, crisp or apfelstrudel you’ve tasted.
1639 South Wabash, (312)360-9500, acadiachicago.com
Best of Chicago 2013
