Explora Rick Bayless, Tres Leches Bolo e outros!

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NewTopolo dessert: deconstructed rhubarb tres leches cake with rosita de cacao ice cream.

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Join our new video channel Foodstar Jürgen Koens (@jurgenkoens)…

New china in Topolo (scallop ceviche amuse in kumquat w homade fermented hot sce). Tuesday: whole new menu format!

Pistachio Veil with Caramelized White Chocolate Crèmeaux, Raspberry Fluid Gel, Wafer Streusel, Poached Pistachio Cake and Pistachio Ice Cream by Pastry Chef Jiho Kim of L'Espalier - Boston, MA

New in Topolo: winter meets spring: local asparagus, Savoy cabbage 2 ways, green garlic mojo, sunchoke crema

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New in Topolo: shrimp huatape: plancha-seared spot prawn/squid, huatape (gr chile, nettles, masa), fermented pak choy

Ian Regino, L'Art de la Patisserie 2011, is a pastry cook at Homestead Restaurant in Chicago. Check out the dessert menu!

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