by Frank Sabatini Jr.

It used to be an appetizer that contained chicken. Now, under Chef Benjamin Moore, the “B’Stilla” is a wildly sensational dessert that tastes like the aroma of decadent cookies baking in the oven. Moore, who filled the shoes of Chef Amiko Gubbins at Parallel 33, maintains the disc of phyllo pastry, but instead plugs it with dates, pears and pecans. The creation is served warm and finished off with lemons, honey-crème anglaise and cardamom-caramel gelato.

Parallel 33 • 741 W. Washington St. • 619-260-0033