Chef

Molly Moon

"While the fish and vegetables change seasonally in this dish, I can always count on the preparation to be perfectly delicious. It's my go-to for business lunches."

"These oysters are raised by Taylor to be tastier (I think!) than a Shigoku. The housemade mignonette adds a fresh brightness to the clean, ocean flavor. I love ordering half a dozen Kumamotos. These are a delicious snack any day of the week!"

"It feels so sinful biting into these zucchini pupusas. The zucchini is slightly sautéed and the cheese oozes out of the perfectly griddled masa with each bite. It doesn't help that while indulging, you can watch the treadmill slaves working out across the street at Gold's Gym!"

"This is where chocolate croissants go to die! VPC marries the croissants that are left at the end of the day with a silky custard, toffee drizzle, and fresh whipped cream. It is the most luxurious dessert ever! My husband and I love to split one while walking home from the cafe."

"When you want a simple, healthy, delicious lunch, this plate of all the right things hits the spot. You can make little combo stacks out of the salty ham, green apples, sharp Cheddar, crunchy lettuces, boiled eggs, pickled onions, and a chunk of baguette."

"These cupcakes are the perfect mix of rich chocolate cake and swirls of tangy cream cheese. There are also extra bits of scattered chocolate mixed throughout the cupcake."