At Craftbar, tiny sweet summer strawberries are halved and paired with micro basil. They're gently piled into a bowl and topped with three precise scoops of Sichuan peppercorn sorbet ($8). You won't find any of that numbing sensation often associated with the peppercorn, but instead a light spice and lemony notes that carry through from the first spoonful to the finish. It's an ideal sweet for warm days, simple and cooling but intriguing enough to be deemed a destination dessert.
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.