Cheese and Fruit With an Autumn Upgrade

At Bezel, a sophisticated cocktail bar where the menu bites complement the elegant sips, the small-plate lineup includes Duck Pavé, Wagyu Sliders, Cassava Croquettes and the best-selling Apple Burrata. Jake Pravecek, executive sous chef, characterizes the shareable cheese-and-fruit dish as “elevated but not pretentious.”

Fresh burrata takes center stage, with the fruit topping changing seasonally, says Pravecek. For autumn, the luscious cheese is paired with a Granny Smith apple compote that has been simmered with cider vinegar, star anise and brown sugar. At service, creamy, tangy and lightly spiced flavors are balanced by the slow-building heat of a hot-honey drizzle, along with the crunch and herbal notes of toasted walnuts mixed with crispy sage.

The apple version has its roots in an apple agrodolce created for a special event. “We were inspired to use similar flavors and techniques to make our burrata different,” Pravecek explains. “It’s a sweet-tart foundation that wakes up the palate.”

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