This article appears in the December 2011 issue of LouisvilleMagazine. To subscribe, please visit loumag.com.
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Most of the limelight is usually focused on the restaurant’s acclaimed entrĂ©es, but ’tis the season of gluttony and the dessert menu beckons.
Diners won’t regret saving room for the eight or so choices that await, from a pistachio chocolate terrine to the artisan cheese plate, plus small-batch ice creams and sorbets that are made daily. The elegant preparation of the bread pudding raises this over-romanticized comfort food to a whole new level. Currant bread pudding is topped with meringue and finished with a bourbon cream anglaise. Equally addictive and worth every calorie is the caramel apple tart — a sweet crust filled with vanilla cream and topped with caramelized apples and toasted almonds. For those who may feel a tinge of guilt while perusing the selections, do recall the wise words of Erma Bombeck: “Seize the moment. Remember all those women on the Titanic who waved off the dessert cart.”
Photo: Courtesy Ross Lister