We're the kind of eater who doesn't normally crave vegetables in alternate forms (V8 makes us shudder, for example). But we are tickled by Absinthe
pastry chef Luis Villavelazquez's sugar snap pea and mint sorbet. Villavelazquez delights in combos that read unusual on paper but find harmony on the taste buds, so we weren't too
scared to try his vegetable dessert. We were rewarded with a palate-cleansing, mood-elevating bowl, crowned with cocoa-dusted phyllo crisps and a drizzle of tarragon-spiked reduction, offering the barest hint of sweetness. It made a perfect foil for the heavier desserts on our plate, the one we almost fought over finishing.
Absinthe's dessert menu changes monthly, so sadly, this is available for just a few more weeks. We wish we had a pint of it in the freezer.
Absinthe 398 Hayes (at Gough), 551-1590.