fabrick

At David Burke’s fabrick, which opened this spring, the dishes pop off the plate, sometimes in an architectural fashion, and sometimes in ways that recall everyday objects. Strips of candied bacon, in a black pepper and maple glaze, hang from a small-scale clothesline. A purse-shaped chocolate dessert hides inner layers of gianjuja mousse and raspberry ganache.

At David Burke’s fabrick, which opened this spring, the dishes pop off the plate, sometimes in an architectural fashion, and sometimes in ways that recall everyday objects. Strips of candied bacon, in a black pepper and maple glaze, hang from a small-scale clothesline. A purse-shaped chocolate dessert hides inner layers of gianjuja mousse and raspberry ganache.