There’s a new chef stepping into the lead pastry role at Cafe ArtScience in Cambridge, and she brings to the job years of experience in Boston. Giselle Miller, a former Zagat 30 under 30 winner, previously worked at Radius, Deuxave, Liquid Art House, and more. (Cafe ArtScience's former pastry chef, Renae Connolly, recently departed to join the opening team at Benedetto.)
Miller's new dessert menu for the restaurant incorporates seasonal ingredients and includes a pear-honey bavarian cream, made with honey sorghum, thyme, pain d’epices, opalys cream, and amaretto ice cream.
Here are some of the other dishes Miller has planned for Cafe ArtScience: brown butter steam cake with caramel apple, brioche cream, cinnamon kataifi, green apple, and canele ice cream; tahini mouse with cassis, fennel, candied sesame, and Concord grape sorbet; and azelia milk chocolate cremeux with fig, parmesan, pine nuts, gingersnap, and candy cap mushroom ice cream.
Meanwhile, in Brookline, Erika Rosario has stepped into the kitchen at Regal Beagle. Rosario is a graduate of Cambridge’s Le Cordon Bleu and has past experience with the Fuji Group, The Beehive, Row 34, and Cinquecento. Her new menu pulls in local ingredients in the manner of upscale comfort food and includes items such as a roasted half chicken with butternut squash, spicy broccoli rabe, and guava demi.
Other dishes include stuffed mushrooms wth fresh crab meat and fontina; eggplant rollatini with housemade marinara and fresh mozzarella; and cassava frites with house-brined pulled pork and ground mustard sauce.