Veggies are green, desserts are red.
Hong Kong-style "French toast," served at cafes there, is toasted white bread glazed with condensed milk and peanut butter; it is a key ingredient in Thai iced tea and in Vietnamese coffee; and Brazilian cooks whip it with avocado to make gorgeous pale-green desserts like pudim de abacate.
But maybe these flaws fit the genre: Some of the best barbecue I've ever had was served on slices of white loaf bread, with neither green nor dessert to be seen.
And despite an aversion to greens in dessert, I'm even willing to accept another of Mr. Mehta's creations, his Provence salad, made with thin layers of green tomatoes, candied celery, bay leaf and Galia melon, topped with mint sorbet, a pomegranate reduction and fresh baby fennel.
Meal for two, with fried green tomatoes and dessert: $48.
A quick snack of quiche, green salad and dessert costs $12.35, and the copious Sunday brunch is $21. Open daily 11 30 a.m. to 5 30 p.m.
For a very nice dessert, green tea ice cream and a slice of sautéed pear rested on a base of blended red bean and creamy mascarpone cheese.
Marta offers Sylvie the big treat of green Jello for dessert.
You can get a piña colada that tastes like ice cream, but the sangrias (red, white or green), mojitos and desserts are pleasingly subtle.
He envisioned his guests arriving on a crisp, cloudless day, sipping blackberry mimosas before tucking into a banquet of homemade soy salad sandwiches, organic greens, and for dessert, fresh-plucked berries drenched in cream.
