At the SFMOMA go all the way up to the top floor.
This is the rooftop garden, home to the most intriguing location of Blue Bottle.
Have your iced New Orleans…
…and then check out these sweets.
This is the only Blue Bottle where you can devour art interpreted as dessert from pastry chef Caitlin Freeman (who previously owned Miette). The most popular is the Mondrian Cake made from velvet cake bound by chocolate ganache. It’s inspired by Piet Mondrian’s Composition in Red, Blue and Yellow , 1930.
There’s more. Clockwise from top left:
- Thiebaud Layer Cake – butter cake, strawberry buttercream, and strawberry curd. “Display Cakes”, 1971
- Rosana Castrillo Díaz Panna Cotta – maple-yogurt and Nola-crème fraiche panna cotta, St. Elizabeth allspice dram gelée, and luster dust. “Untitled,” 2009
- Sherman Ice Cream Float – vanilla ice cream, raspberry sorbet, bubblegum soda, and edible glitter. “Untitled 415,” 2004
- Build your own Barnett Newman – chocolate sablés, postcard with backdrop and building instructions. “Zim Zum I,” 1969
Don’t miss this dessert gallery of past and present creations. A Matisse Parfait followed by Jeff Koons White Hot Chocolate? Yes, please.