Crisped

Variations: Place the stuffed pitas in a panini press and cook on medium-high heat until the meat is fully cooked and the bread has nicely browned and crisped up, about 2 to 5 minutes.

Kick off with buttery rolls to soak up every last drop of baked scallops with crisped lardons, follow with rib-eye steaks and lamb chops partnered with duck-fat chips and finish with a scoop of chocolate mousse.

Yet the crisped corn rounds that hit the table as bread service and are the foundation of tostadas that taste like they were pulled from a movie theater concession stand.

Bronzed gnocchi Parisienne, crisped then bathed in brown butter and shaved Parmesan, are almost too decadent, but richness seems to be a theme here (don’t expect anything daintier than a salad showered with Gouda).

The fish sandwich was decently made and once again there was some innovation thanks to some crisped Maui onions and a sprinkling of furikake, the Japanese seasoning based on a mix of dried fish, sesame seeds, and seaweed.

Some bars that are mostly chocolate have other ingredients blended into the chocolate, such as nuts, raisins or crisped rice.