The prodigal pastry chef returns. Pennsylvania native Monica Glass recently joined the Sbraga team as Executive Pastry Chef, i.e., the leader of the entire restaurant group's bread and dessert programs.
After winning over palates at 10 Arts Bistro in Philadelphia a few years back, Glass went on to Boston where she produced sweet delights at Chef Ken Oringer's acclaimed restaurants Clio and Uni.
Now that she's back in town and on board with Sbraga, she's introducing a lineup of new breads and spring desserts at all three of the restaurant family’s spots, including Sbraga’s namesake restaurant.
The sweet new dessert menu at Sbraga particularly exemplifies Glass’ devotion to seasonality and inventiveness: There's the Chocolate "Crme," with caramelized coconut, fermented banana and banana sorbet; there's a Honeysuckle Parfait with cucumber sherbet, buckwheat and rhubarb; also, she's offering local strawberries with chamomile, poppyseed and bee pollen.
Besides her highly original approach to pastry in all forms, Glass also has the distinction of having celiac disease, which has made her an ally of gluten-free eaters everywhere.
She regularly applies her vast culinary knowledge to desserts and breads that everyone can enjoy.
That means that Sbraga, The Fat Ham and Juniper Commons diners can regularly expect the allergen safe but (flavorfully speaking) killer delicacies to keep on coming.
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