If you can find a more perfectly poached and presented rhubarb dessert in this city, please do tell. Until then, that award goes to the Rhubarbe Pochée ($12) at Adour, where ripe rhubarb stalks are poached until just tender and paired with a rich, tangy yogurt cream. It's topped with a finely shaved strawberry granita and a chilled rhubarb sauce poured tableside. What's that little dish you see in the back? Sour cream sorbet of course! They serve all sorbets and ice cream at Adour in separate dishes, in case you don't want them to melt and mix into the dessert.
Adour Alain Ducasse
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travel adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.