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61: Post-Dessert Dessert at Spoon and Stable

Miniature caneles. Part of the post-dessert dessert tin at Spoon and Stable.

Miniature caneles. Part of the post-dessert dessert tin at Spoon and Stable.

You've tucked in a hefty dinner and dessert at the North Loop hotspot Spoon and Stable and just when you think you can't handle a single bite more, pastry wizard Diane Yang presents the post-dessert dessert: itty bitty little petit fours as irresistible as jewelry box broaches to evoke the phrase: "Well, maybe just one."

See also: 62: Goat Cheese Curds from the Curious Goat

It's difficult to not eat excessively at Spoon and Stable, though they're not into massive portions nor wowing with unusual flavor combinations or cheffed-up trickery.

But quintessential takes on classics like wild mushroom risotto, dill cured salmon, and pot roast will have you ordering the next thing on the list ... and the next and the next. Spot-on seasoning and a maestro's technique keep your palate, and curiosity, enlivened.

There is no not ordering dessert here, as Yang is literally the yang to chef Gavin Kaysen's yin, the two rolling around the culinarysphere like the total harmony of tao.

Her artistic takes on apple crisp, lemon mousse, and ice creams are what Gaudi is to brick and mortar.

So you'll be wise, when your server presents you with that final "wafer thin mint" in a charming vintage cookie tin, to submit and eat one of each: miniature Canele, handmade chocolate, and fruit gelee.

Turning them down would be foolish as sending your grandma's care-package cookies back in the mail.

Just don't do what Andrew Zimmern purportedly did and try to abscond with the tin. Those stay in the kitchen, to be filled with future delights.

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