Just Desserts
I’m afraid a lot of restaurants think of dessert as icing on the cake. It’s a menu item with a high markup that generates revenue without a lot of work. At least that’s true in the many restaurants that serve frozen or otherwise ordered-in cakes and pastries. Picture the dessert tray in a million restaurants: it’s the same dark chocolate cake, cheesecake, tiramisu, etc. Funny how they all taste exactly the same — cloyingly sweet, cottony yet chalky, maybe even a touch of freezer burn. Yuck.
That’s why I always ask if desserts are made in-house, not that I expect the truth. But I knew I was in for something good at Pat Bombino’s, a new Italian joint on Ninth Street, when the server warned me that I’d have to wait 10 minutes for the doughnuts served there because each plate is individually fried to order. Why would I want anything else? And just as I expected the piping hot puffs, served with melted chocolate and orange dipping sauces, were sweet perfection.
Image, photos.com
February 27th, 2008 at 3:42 pm
If I never eat another flourless chocolate cake that would be perfectly fine with me. I don’t mind so much that most places don’t make their own desserts, but they could at least get them from some place that cares about dessert.
February 27th, 2008 at 3:45 pm
I have had the Bombolini’s there and they were warm, gooey, crisp and tasty. I real treat after a great diner we had there. Of course my three year old had the best idea, but ice cream in the doughnut, then dip in the chocolate.
Might be time for a backwards diner!!!!
YUM!!!!!