When Andrew Dornenburg and Karen Page write about a restaurant one needs to take notice. This week they wrote about a recent trip to Forge featuring some exciting desserts:...But when it came time for dessert, we were sorry to find the restaurant so quiet: On this visit, we did want to stand up and hoot and holler a while for talented pastry chef Jenny McCoy (ex-Emeril's Delmonico), who retired her knife-and-fork doughnut dessert in favor of a new one, whose sugared and jelly-filled doughnut holes are very good all on their own, excellent with the accompanying lemon verbena creme anglaise, and extraordinary in concert with both the creme anglaise and the accompanying glass of plum-ginger soda...
Click here and scroll down to the July 29th entry to read the full review on Becomingachef.com.
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