We're sweet on Micole's pastry chef, Steven Fling, who continues to makes some of the most interesting, appealing desserts around. His eight-item roster includes such wonders as smoked golden pineapple in a coconut mousse with Myers's rum ice cream; a white-chocolate timbale surrounded by a basil-strewn apricot salad and apricot soup; and a "study" of three pears (pear tart, port-poached pear and pear sorbet). But the real icing on the cake is the creamy-textured apple-and-cheddar "crème brûlée" in a calvados syrup that's like nothing you've tasted before. Thanks to Fling, Micole finishes in first place.