While it looks like a work of art, yes you can actually eat it.
The Nolita restaurant's dessert translates to"Spring into Bloom," and is part of their seasonal parfait rotation, which is curated by Executive Pastry Chef Norie Uematsu at the start of each season.
The parfait was initially intended as a palette cleanser after an omakase seating, but its growing popularity actually inspired the pastry chef to make a special dessert omakase series as well. The series launched May 1 and takes place on the first Monday of each month. The five-course presentation costs $85 per person, with only six guests allowed per seating.
Mischa is a new American restaurant by Alex Stupak offering up some seriously delicious options in Midtown. Lauren Scala stopped by for a taste. So what exactly goes into the Haru Ranman? If you were thinking of trying to make it at home,...well, let's hope you have an extensive kitchen collection. There are 16 components that go into the parfait, most of which aren't found in the standard pantry.
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