Eleven picture-perfect meringue petals top the S'more Tart ($10) at Craftbar. They're toasted a deep golden brown, and to fully appreciate them, you'll want to sink you fork all the way though the bottom of the tart shell, capturing the lush, almost frothy chocolate custard. This is not your average s'more: it's miles lighter, with a delicate custard. The secret weapon? Apple cider vinegar. You won't taste it, but it gives the custard a subtle lift and lightness. That quenelle of cacao nib sorbet is no slouch either—good enough to order as dessert alone.
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.