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EGG YOLK DESSERT
at Smyth

WEST LOOP

If ever there were a reason to do a tasting menu just for a dessert, this is it. Karen Urie Shields has found a way to transform a simple egg yolk into something mythical: curing it in salted licorice for 24 hours, then resting the unctuous orb on a cloud of frozen yogurt meringue, which itself obscures a honey-farro crumble and berries. A nesting doll of textures that treads the line between sweet and savory, it’s nothing short of a masterpiece.

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