Modernist chefs love to call a dish by a familiar name to play with the diner's expectations. In this case, chefs created thin, crispy "crackers" out of unusual ingredients. Bart Vandaele inverted the classic cheese dip and crackers with his cheese crisp and cracker dip. Joe's Stone Crab dehydrated lobster to form the cracker in the lobster s'more. And Joseph Lenn of Blackberry Farm crumbled crispy chocolate mousse over his toasted marshmallow ice cream.
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