Innovative chefs are recreating their childhood favorites with a gourmet, adult spin. Second Home in Denver, Colo., serves up Froot Loop pancakes, patrons love the orzo mac-and-cheese with oyster mushrooms at Berkley, Calif.-based FIVE, and the PB&J pot de crème is the most popular dessert served at Aurea in San Francisco. "I tell people it tastes like a baked peanut-butter-and-jelly sandwich," said executive chef Michael Koenig. "I considered adding Wonder Bread crostini on the side."
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