Chef Jay Caputo’s modus operandi at Espuma has always been to tweak and twist familiar dishes into works of art with deft technique and quality ingredients. Consider his white chocolate and mint parfait with Fifer Orchards strawberries and house-candied ginger. His take on crème brûlée is banana pot de crème with a chilled, thin layer of dark chocolate on top to mimic the brûléed crust. (28 Wilmington Ave., Rehoboth Beach, 227-4199)
