Best Finisher -- Warm (2004)


You've just eaten one of the great meals of your life at Vega. You've been charmed by the beautiful surroundings, coddled by the staff, well fed from the kitchen's upscale but approachable nuevo-Latino menu, and left with a tiny plate of amuse geules -- sweet bites like handmade chocolate-truffle and fruit gelées brought out gratis. But you've still got a little room left between larynx and trachea that hasn't yet been stuffed full of good eats. So it's a good thing that in defiance of all the pomp and swank of the dinner menu and dining room, Vega offers a guilty-pleasure dessert: hand-spun cotton candy made in-house and served like smoke rising from the charred, crackly top of a true crme brlée. Go ahead and order it -- you know you want to. And don't worry about what that table full of stuffed shirts behind you will think when they see you licking spun sugar off your fingers. Because soon enough, they'll be doing it, too.


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