Chef

Molly Moon

"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!"

"Although the accompanying vegetables are seasonal, whichever way Ethan Stowell sears a scallop is divine. Buttery goodness and amazing texture make these bites of scallops just melt in your mouth."

"This thin slice of steak is well-seasoned and served with soft homemade tortillas, crunchy white onions and lettuce, all smothered in a slightly smoky tomatillo sauce and crema Mexicana. I've never left a bite on the plate!"

"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."

"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."

"This tangy, not overly sweet goat cheese mousse is always perfectly balanced with a beautifully simple fruit compote or preserve of some sort. I love the addition of cocoa nibs for the crunch and depth."