Best of Boston

We searched high and low for another candidate, but we’ve found ourselves hopelessly devoted to Connors’ thought-provoking, palate-pleasing, meal-punctuating desserts. He breaks away from the pack with such confectionery coups as sorbet made from Banyuls wine, tuiles made from buck-wheat flour, and ice cream made from mushrooms. And his crème brulée ought to be in a pastry museum somewhere. There’s a reason why Connors reigns as pastry chef three years running. In a word: perfection.