
Melanzane e cioccolato alla Napoletana
$$$$, Full Bar, Italian, Chelsea
"Eggplant in a dessert is only something I trust in the hands of the right pastry chef. Brooks Headley's version at Del Posto is utterly delicious. It's a Neopolitan dessert made of chocolate and eggplant cooked in a panini press and served with sheep’s milk ricotta stracciatella gelato, salt, and olive oil. It's simple and to the point."