Dadaleares will be renovating the 2,000 sq ft space where this November he plans to open Gross Confection Bar (website, facebook, instagram) serving an “ever changing selection of high-quality artfully-plated desserts, cocktails, dessert wines, and digestifs” in the evening, and take-out pastries and coffee in the mornings.
GCB will have seating for 37.
Dadaleares was the longtime pastry chef at Fore Street. He’s also worked at Arrows, Hugo’s/Eventide/The Honey Paw, Roustabout and Central Provisions/Tipo.
Dextrous Creative has been hired as architects for Gross Confection Bar.
To get a sense of what a Gross-style dessert is like check out this fun video from Knack Factory.