The Signature Room on the 95th floor of the Hancock building is better known for its view than its food, but new executive chef, Rosalia Barron wants to change that. She is the first woman to head the kitchen at the restaurant and she’s worked at Michelin-starred restaurants like NAHA and Topolobampo, so she’s more than prepared.
Barron doesn’t have a pastry chef at the moment, but I don’t think she needs one. Clearly, she’s more than capable of putting out some delectable desserts. I tried her crème brûlée and dark chocolate salted caramel tart, but my favorite was her seasonal strawberry rhubarb tart, served with a scoop of housemade ginger ice cream. Barron balances the intensity of tart rhubarb with a crisp, sweet and crumbly streusel crust. The banoffee pie crust at Rocye is the only crust in recent memory that comes close. And everything tastes better a la mode, so I was thrilled with the ginger ice cream that seeped into the pie’s rhubarb and strawberry filling.
Like what you see? Show them some sugar… Website