A Nicosi dessert created to showcase bitter flavors incorporates avocado, chocolate, peach leaf, water buffalo milk and cocoa nibs.
The 20-seat Nicosi will feature a tasting menu that embraces acid, sweet, bitter and umami flavors to expand diners' expectations about dessert, Pullman officials said. Award-winning pastry chef Tavel Bristol-Joseph will oversee the concept, which will turn over its menu every three months and allow diners to have one-on-one interactions with the chefs.
Nicosi will incorporate the element of surprise into its presentation, meaning its staff won't reveal details about or photos of new items in advance of the quarterly menu changes. The spot also will have a no-phone policy, which officials said will"encourage conversation and connection, and for guests to be present in the experience."
Pullman, located at 221 Newell Ave., was touted as the Southwest's largest culinary market when it opened in April. The 40,000-square-foot market made its debut with restaurants Fife & Farro and Mezquite in operation. The owners promised that two more concepts — Nicosi and Isidore — would launch this summer.
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