Here's a savory dish turned sweet at Del Posto that I'm still thinking about this dessert a week later. Pastry Chef Brooks Headley has an impressive knack for marrying savory and sweet in the most unexpected and decidedly refreshing ways. Remember his Eggplant Crostada with ricotta stracciatella? Still one of my all-time favorite desserts in NYC.
New to the menu this season is Torta di Zucca ($20), a creation with flavors more often found in that classic fall dish of pumpkin ravioli with brown butter and sage. Here we have pumpkin in the form of a tender, barely sweet cake, arched into a graceful moon. It's paired with a round of earthy sage gelato - I wish it was sold by the pint. To complete, a dice of candied pumpkin and drizzles of warm browned butter.