VUE

B Y A B B Y M O N TA N E Z P H O T O S B Y L A U R E N M A G E N TA ou don't need dessert. Not in the same way you need oxygen to breathe or that meaty main course you just ordered. It's pure excess—a blissful excuse to satisfy that aching sweet tooth. But let's not label it as just the latter half of a meal when it can bring the same amount of drama and beauty to the table as an entrée. Pastry chefs in today's dessert- driven society showcase just as much creativity as any seasoned chef de cuisine, melding modern techniques with unique flavor profiles and artful presentations. Some are doing it so well, in fact, they've opened up sweet-centric eateries where savory offerings come second. At Vanillamore, they're elevating the dessert experience. ere's no such thing as a single slice of cake but instead, Chef-Owner Risa Magid Boyer wanted her dessert kitchen to offer Montclair-goers an imaginative interpretation—think charcuterie boards with chocolate salamis, bite-size s'mores tapas, and three-course tasting flights. e CIA-trained pastry chef began her career as a graphic design student at Northeastern University but ultimately switched over to culinary school aer spending time working in a Boston restaurant during college. Since, Boyer has cooked her way through professional and educational East Coast kitchens alike, but this newest venture is the first that's 100 percent owned and operated by her. "ere are tons of bakeries and restaurants in Montclair that have amazing desserts but we're unique in how we present our desserts and menu as a whole," Boyer explained. "You can come and have something savory that's going to be lighter, fresher, and healthier but also really indulge in dessert at the same time. e people here [in Montclair] embrace something that's a little bit different." As an NJ-native herself, Boyer took advantage of Montclair's restaurant-rich downtown area which, until this past September, was vacant of a dessert-focused destination. And as Vanillamore's "Sweet.Savory.Social" tagline suggests, they're also serving lunch, brunch, and dinner offerings which include larger plates such as a roasted half-chicken, red wine braised short ribs, or a skirt steak with Brussels sprouts and house-made rosemary focaccia. But make no mistake, Boyer's emphasis is on her show-stopping confections. VUE ON DINING V U E N J . C O M 105

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