Ward says her creations are heavily inspired by what's in season. Photo: McKenzie Rankin/Axios
Sam Ward, former owner of local bakery Wentworth & Fenn, is now the new pastry chef at fine dining restaurant L'Ostrica in Montford.
What to expect: Scratch-made desserts made with local ingredients that'll rotate about every two months, according to Ward.
Dig in: The new desserts are spread across L'Ostrica's various menus.
A rhubarb torte, pictured above, is available as part of the 5- or 10-course tasting menu.
Mignardises, AKA mini desserts like shortbread cookies, are served at the very end of the tasting menu and available in the Chef's Market.
A berry chocolate torte is part of the restaurant's bar menu.
Yes, and: L'Ostrica hosts a themed Sunday Supper every week at 5:30pm.
Tomorrow's theme is surf and turf and will feature a lemon cheesecake.
If you go: Reservations are required for the tasting menus and the Sunday Supper.
Between the lines: Wentworth & Fenn first started as a popup trailer business in 2017, as Unpretentious Palate reported.It expanded to Camp North End in 2020 and Uptown in 2023. Both locations closed last year due to lack of consistent foot traffic, according to Ward.
