Skip dinner and go straight to dessert with a menu inspired by pastry master (and Top Chef Just Desserts winner) Yigit Pura
Photo by Alex Farnum
With dessert, you don’t want anything too sweet or too boozy. Serve Champagne, or mix some prosecco with about 2 tablespoons of Aperol or Campari in each flute. It’s something they do in Italy left and right—and Pura does too.