Young pastry chef Lindsey Barterian interned in Provence, but she gets her ideas from studying appetizers, she says. That might not be obvious when you’re forking into a “Little Napoleon” with lime curd or a “Dolce Caprese” with meringue, buttermilk panna cotta, sweet basil pesto and balsamic-infused strawberries. She’ll use liquid nitrogen to freeze out-of-the-way ingredients and, of course, a torch for the crème brûlée of the day, very eggy with a perfect crackling crust. Her desserts are a surprising $7, low in relation to the rest of the Jefferson House menu.
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