Peanut brittle at 16

From executive chef Frank Brunacci’s elegant and seasonally focused menu, to the most gorgeous Swarovski crystal chandelier in the city there are many, many reasons to love 16 restaurant in Trump Tower. But another to add to the list is Pastry Chef Sarah Kosikowski perfect peanut brittle. It was a discovery at the end of an amazing Opus One dinner (we swooned over the 2001, 2003 and 2006 vintages!), and so good that we ordered extra for the table after only a few pieces arrived on the tray of mignardise. Brittle often runs the risk of being sickly sweet, tooth-jammingly crunchy or too hard, but Kosikowski’s version is smooth, perfectly sweet and crunchy, packed just the right amount of peanuts and tasted freshly cracked. All that was missing was a bag to take a batch home. 16, 410 N. Wabash, 312.588.8000

Peanut brittle at 16


1 Comment

Filed under I like to eats, thick

One response to “Peanut brittle at 16

  1. bigmama

    Her cashew brittle is like candy crack once you start eating it you really cannot stop. I’m hoping she starts selling it someplace soon.

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