Germantown’s Rolf and Daughters continues to evolve, now recently adding another key member to the team, as Samantha Short has been named as the restaurant’s first ever pastry chef.
Short, who started in September, comes by way of New York City with a mighty impressive resume, having most recently spent the past nearly four years as executive pastry chef at Blanca and Roberta’s, the first of which went from one to two Michelin stars while Short was there. Prior to that, she was a pastry cook at chef April Bloomfield’s gastropub The Breslin, as well as at chef Wylie Dufresne’s now-shuttered landmark restaurant WD-50.
Mollie Ward, GM at Rolf and Daughters, tells Eater that the pastry program now includes ice creams and pre-ordered cakes, with daily offerings changing with greater frequency. A couple of recent examples are a chocolate cremeux with miso, banana and coffee, and a brown butter sage tart with burnt orange and meringue.