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Daily Dish

Palate cleanser of the week

By Betty HallockDeputy Food Editor 
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It arrived right after the rabbit loin with artichoke and ravioli and just before the Wagyu beef with white asparagus and marrow crème brûlée. A waiter approached the table during dinner at Cyrus in Healdsburg with a white seashell-covered orb nestled in an elaborately folded napkin. Inserted into the orb was a black straw, and on top of the black straw was what looked like a flower but what turned out to be a palate cleanser -- a single bite of raspberry sorbet. You remove the black straw from the base, eat the sorbet, and then the waiter whisks the orb away. You should have seen the mignardises....

Cyrus, 29 North St., Healdsburg; (707) 433-3311.

-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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