Editorial Assistant @ Food52
, a restaurant with a $188 tasting menu located on the mezzanine of a crowded food hall in Chicago’s West Loop, Tatum Sinclair prepares infinite desserts. Infinite as in unlimited—all you can eat—desserts.
“I don’t think you need all this experience to pull off what I’m doing,” Tatum told me. “You just have to be organized and really fast.
While some of her items will repurpose components of desserts from the a la carte menu, others are unique to the infinite offering. “Having liquid nitrogen, I can pretty much make an ice cream base within 10 minutes,” she said. “If a guest wants something super specific—say someone asks for horseradish ice cream—I can make it.”
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