The anticipation between placing an order and awaiting your plate is a unique kind of pleasure. As my plates arrived, the desserts glistening on each one, I felt that wonder and curiosity that one feels at the start of something new. Picking up my spoon, I dug into the first confection and immediately felt….sorrow. Perplexed, I dug into the second dessert and again…bewildered grief. I shook my head and laid my spoon to rest.
Desserts, they are not for everyone, but I must confess, they are the only thing I look forward to when eating out. While many critics judge a restaurant by their savory foods, I focus solely on desserts. In my 26 years thus far, I’ve frequented a myriad of eateries and have noticed that many of them are sorely lacking in the desserts department. Even highly touted places fall short when it comes to the sweets, often resorting to similar options like crème brûlée, chocolate cake, or ice cream. Don’t get me wrong, those are safe choices for a reason, but when a restaurant excels at its savory foods or is inventive with them, why do they drop that ball when it comes to the end of the meal?
This post is a lament for the places that have potential everywhere on their menu but shoot an arrow through my heart when it comes to this final course. There are multiple revolutions happening within the food industry but almost all focus on savory foods. When will desserts get their due? I’m sure any reader can recall the feeling of bliss as something sweet melts in their mouth, the rush of pleasure as a smile ripples across their face. To indulge in something sweet is a blessing, but not all sweets are made equally.
As an avid dessert lover, I’m pleading that restaurants step up their game, because sadly what exists on some menus leaves one wanting. As an example, I recently visited a locally loved restaurant specializing in farm to table food. The menu was small with a focus on seasonal flavors and as our entrees came out, my partner and I were impressed by the quality and flavor pairings. After our meal, when the dessert menu was passed to us, it was almost as if we were at another establishment. Where was the creativity that stood out in every appetizer and entrée? Poof! It had vanished. Another example, where a dessert menu looked inventive but the execution of said desserts was most unfortunate. In the latter example, I almost wanted to run to the kitchen and have a word with their pastry chef, but my sheer disappointment held me back.
Confections are not simply limited to butter, sugar, and flour. They can encapsulate a world of luscious and naturally sacchariferous treats; imagination and creativity is key here. A good restaurant needs to understand that. If they tout their mastery of ingredients, then why not ensure that by showcasing that mastery throughout all the courses one eats.
To close this rant, I’m sharing a few desserts from restaurants that have delighted me, and if you get a chance to visit these establishments, please let me know! *Also, I’m specifically talking about food at restaurants in this post, not including bakeries, with the exception of the Mont Blanc.*
Orange Creamsicle Panna Cotta—Hearthside in Collingswood, NJ
This dish took me straight to my childhood. The first time I had an orange creamsicle soda, I was hooked until I moved to explore other flavors. A dish that can evoke a multi-sensory experience like that, similar to Proust’s madeleine, is powerful.
Mont Blanc Tart—The Bread Blue in Seoul, South Korea
This is my favorite dessert. It’s extremely difficult to find where I live, so I’m going to have to learn how to make it. This was eaten frequently when I went to study abroad in Seoul during college. The tart base is adorned with chestnuts and cream. A single chestnut is then nestled sleepily in the center of the rising snowy chestnut-cream mountain.
Himalayan Snow Tea—Afternoon Tea in Seoul, South Korea (also called Tiangpang)
I’m adding this as an honorable mention because not only did this place have phenomenal tea, but their dessert and snack selection is quite good. I’ve never experienced a flavor quite like the snow tea before.
Black Sesame Crème Brûlée—Ramen Nagomi in New Brunswick, NJ
This dessert is an example of elevating a classic to match the rest of your menu. Ramen Nagomi specializes in Japanese cuisine and they were able to bring that inspiration to reinterpret the French crème brûlée. This is an example of mastery of their ingredients and harmony between their menu. I’ve written a post about them here.
Chocolate-Lavender Crème Brûlée—Le Rendez-Vous Bistro in Kenilworth, NJ
Here is another example of a restaurant elevating a dessert to match their specialty. This dish had lavender infused in the custard, while a dark chocolate surprise awaited at the bottom. What a fantastic pairing as the bitterness of the chocolate cut through the sweetness of the custard and brûlée.
Many, many, many desserts—The Frog and The Peach in New Brunswick, NJ
Every time I visit this restaurant, their pastry options surprise and enchant. I’ve written a whole post about them, which you can read over here.
Seasonal Sorbet—Shou Sugi Ban House in Water Mill, NY
I’ve also written about my experience at this transformative spa in upstate New York. This dessert was refreshing and a clean chord that finished the overall nourishing meal. Elements in the dessert were also reflected in other courses throughout the dining experience.
As I look back at my chosen options, I realize how few in number they are. While I hope that this list will grow, I know that each plate mentioned earned its place there. These are desserts that imprint on your palate and you don’t forget the experience of enjoying them. My wish for the future is to see the elevation of desserts on menus and to encounter more explorations in the world of sweets; of this I am hopeful.
If you have dessert recommendations at restaurants you’ve visited, please share them with me! I’m native to the tri-state (NJ, NYC, PA) area, so if there are recommendations in that region, I’ll be more readily able to visit them. However, don’t let that deter you from recommending me to any place. 🙂🍰
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— Crystal
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