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A FEW DELICIOUS IDEAS FOR DESSERT
L'Arte del Gelato:
Affogato alla Cioccolata Calda: L'Arte's buttery mascarpone gelato meets hot chocolate with billows of fresh whipped cream. Chocolate shavings and one cigar wafer finish it off. The hot chocolate alone is intense, but drinkable and far from thick. Sink that spoon in for a bite of barely sweet cream and gelato, a quick melt into deep chocolate.
Motorino:
There are only positive things to say about Motorino's Tiramisu. The ladyfingers are cakey-soft from an overnight soak, it's generous with chocolate powdered over the surface and between the layers, and the cream, yolk-rich and dense, makes for a velvety mouthful. It's a dark, luxurious, espresso-laced affair. What's not to love?
ChikaLicious Dessert Club:
ChikaLicious takes a cookie éclair—so named because of that cookie-like crunch over the shell surface—slices it open horizontally, and fills it with vanilla bean soft serve and pour of hot fudge. Fork and knife required. Messy, but wonderful, with soft-serve and dark fudge melting into hollows of the choux pastry.
El Quinto Pino:
El Quinto Pino's Ensaimada is made from lard and baked a deep brown, the top thoroughly dusted in powdered sugar. Pull off a piece, and the exterior will separate, crackly crisp, positively crunchy. The interior, while moist, is more dense than fluffy, and begs for a cup of Cafe con Leche.
Aquavit:
The Arctic Circle is a well-composed dessert, a strong clean burst of three complementary flavors. A creamy tower of goat cheese parfait is savory with the slightest hint of sweet. Slice down the middle to reveal a sunny center of tart passionfruit curd—the chilled curd holds its shape for the first few bites, and then dares to ooze as you hit the core. There's a blueberry sorbet quenelle to finish.
Columbine:
Columbine's Whoopie Pie is at that ideal point between cake and cookie—it's soft, verging on fudgy, but still a coherent cookie. The marshmallow cream spooned in the center doesn't look like much, but take the first bite, and the fluffy cream oozes out so that it's all distributed evenly without making a mess.
Lupa:
Lupa's Tartufo is a chocolate-covered orb of hazelnut gelato, with crushed biscotti cookies and a single cherry at the center. This gelato is pure hazelnut in flavor, more nutty than sweet. Crushed hazelnuts adorn the exterior with warm dark chocolate sauce pooled around the tartufo. A layer covers the gelato, just soft enough to gently give with a push of the spoon.
The Chocolate Room:
Three layers of dark chocolate cake, consistently moist, with even crumbs. It's surprisingly tender, a melt-in-your mouth type of cake. The frosting is buttery and even darker than the cake itself—rich, though not overwhelming in the least. It plays closer to ganache than classic frosting and is layered with a gentle hand.
Duane Park Patisserie:
There's one communal table at Duane Park Patisserie. Sit down, breathe in the scent of baking pastries, and order an eclair. The choux pastry is slightly cool, and piped tight with pastry cream, a vibrant vanilla bean-studded mouthful. Utterly luxurious, the crackle-thin layer of chocolate easily gives way at first bite.
Petrossian:
The shell is the highlight of Petrossian's Blueberry Tart, and it's nothing short of perfect: just browned enough, both crisp and flaky, breaking into shards with each forkful. A filling of marzipan and a bounty of fresh blueberries fill it up—a slight glaze for shine, candied orange, and a shake of powdered sugar. Delicious.
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