What do the Eiffel Tower, a musician, and a lobster tank have in common (no, this is not like one of those three-men-walk-into-a-bar jokes, so don’t try to come up with a clever punch line)? They are all sugar sculptures, created by a local chef to highlight the uniqueness of a hot new trend in restaurants. Imagine a bar or bistro dedicated to serving exquisitely prepared desserts that far exceed your expectations and imagination. A sort of candy store for adults, a place that takes you back to your childhood. This hottest new craze in restaurant concepts is the dessert bar.
Read full article: http://www.uptownclt.com/content/blogcategory/43/102/9/9/
Monday, July 7, 2008
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