On the heels of the news that American Food and Beverage has closed -- and that its head pastry chef Laurel Wimberg left the restaurant in June -- now comes some good news: Wimberg has returned to Lark on the Park, which she helped opened in 2013, as its executive pastry chef. According to a press release, she has been dreaming up treats as a saffron tart with almond crust, whipped cream, honey, grape and figs; butterscotch panna cotta with chocolate mousse, kettle corn and cocoa cashew; and semolina cake with mascarpone creme and spiced pear sorbet -- along with signature stacked coupes. "Expect also to see Wimberg's influences also on the dessert menus at the Design District's Meddlesome Moth and Bird Cafe on Sundance Square Plaza," says the release.
Wimberg is a super talent in a town where great pastry chefs don't exactly grow on trees. Her outstanding desserts, which celebrate the fruits of the season, are at once sophisticated and simple, favoring pure flavors and classic technique over pyrotechnics and frou-frou excess. Prior to joining the staff of American Food and Beverage (AF+B when it opened), she was in charge of pastries at Craft Dallas. The city's sweets lovers are very lucky to have her back.
