5280 Top of The Town Best Dessert! Editor’s Choice (5280 Magazine 2014)


Snag a seat at the chef’s counter to watch Sugarmill co-owner and pastry chef Noah French assemble edible works of art. His talent for sweets is especially evident in citrus-forward desserts; the singular (but not simple) flavor profiles free our taste buds to focus on the playful mix of textures. For example, this past spring’s Shades of Yellow combined orange chiffon cake, Meyer lemon cream, mandarin creamsicle ice cream, candied kumquat, and explode-in-your-mouth mango bobas—soft, creamy, chewy, crunchy. For those who still feel compelled to finish their dinner before indulging in dessert, Sugarmill’s regularly changing menu includes about a dozen equally well-crafted savory items.