BEST RESTAURANT FOR DESSERT - 1999
Architectural, sculptural wonders that soar off the plate like something out of the Brancusi or Calder oeuvre, yet they taste great! Oh, that passion-fruit mousse. Oh, those caramel bananas that leap into the milk-chocolate soup. And oh, the miracles the Aquavit chefs can work with a mere apple gingerbread. You can get the desserts in the bar anytime without investing a fortune for the whole dinner, and you gotta see these things to believe them.