Answers from Our Experts (2)
Thomas Henzi, the pastry chef at Circa 55 Restaurant, is used to dishing out sweets for A-listers, so you’ll find signature desserts here that are elegant and complex with a nice balance of rich and fruity ingredients. Henzi likes to use almond, so it’s likely you’ll find something on the menu that incorporates the flavor, such as a strawberry martini trifle made with layers of mascarpone mousse, strawberry gelée and almond sponge cake with a hint of basil essence. At the 2011 Golden Globes, the chef prepared a California almond cake, and another favorite is an opera cake mignardise made with layers of almond biscuit, coffee buttercream and rich chocolate ganache.
The lunch crowd can take a trip down memory lane at the retro-chic restaurant that keeps the circa 1955 era alive with comforting desserts. The most popular are the beignets. The to-die-for dinner dessert is the mignardises.