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Best Restaurant Dessert
Commander's Palace New Orleans -
Soufflé -Creole Bread Pudding Soufflé with warm whiskey cream. 8.50 (Additional for a complete meal 3.00) |
I remember a Key Lime Pie in FLL somewhere, but for the life of me can’t remember which restaurant. Lord knows, I’ve spent enough time down there seeing as how my sis lives down there… I should remember.
The ‘chain resto nazis’ :rolleyes: will prob come out in full force on me for this one, but Outback has a great cheesecake, imo. Other than those two, I’ll take some sliced, fresh fruit in Thailand. |
Best Restaurant Dessert
The Spot
East Village 8th/StMarks NYC Yuzu Eskimo Japanese Yuzu Citrus Ice Cream,raspberry tart foam, fresh strawberries, chocolate pearls Amazing! |
Originally Posted by PSUhorty
(Post 19768045)
I remember a Key Lime Pie in FLL somewhere, but for the life of me can’t remember which restaurant. Lord knows, I’ve spent enough time down there seeing as how my sis lives down there… I should remember.
The ‘chain resto nazis’ :rolleyes: will prob come out in full force on me for this one, but Outback has a great cheesecake, imo. Other than those two, I’ll take some sliced, fresh fruit in Thailand. Re: best restaurant dessert, the Three Chimneys' signature Hot Marmalade Pudding is just the thing for a cold winter's night. |
David Burke's Primehouse in Chicago
Pumpkin Creme Brulee Absolutely delicious! |
Originally Posted by PSUhorty
(Post 19768045)
\Other than those two, I’ll take some sliced, fresh fruit in Thailand.
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I am going backwards, but for me growing up, it would be Cherries Jubilee at the Chesapeake Restaurant in Baltimore. It was my Dad's favorite, and we would go there for special occasions.
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Bananas Foster at Brennan's!
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Originally Posted by kerflumexed
(Post 19795495)
I am going backwards, but for me growing up, it would be Cherries Jubilee at the Chesapeake Restaurant in Baltimore. It was my Dad's favorite, and we would go there for special occasions.
Bananas Foster is also nice, as is Cafe Brulot, which is my suggestion for the warm/toasty winter drink category. Laissez les bons temps rouler. |
A classic Baked Alaska at Perino's in Los Angeles
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Butterscotch Budino at Pizzeria Mozza and Osteria Mozza (Chef Nancy Silverton)
Homemade "Snickers Bar" at Tavern Brentwood (Chef, Suzanne Goin). Chocolate Bread Pudding at The Hungry Cat, Hollywood or Santa Monica, (Chef, David Lentz). |
While I was in Germany last week. Sulzbach-Rosenburg
Sliced apple in beer batter, deep fried. Cinnamon and sugar served with real whip-cream and homemade vanilla ice-cream. Made fresh to order! https://sphotos-b.xx.fbcdn.net/hphot...42978152_n.jpg |
Originally Posted by Richard A Fairchild
(Post 19797074)
While I was in Germany last week. Sulzbach-Rosenburg
Sliced apple in beer batter, deep fried. Cinnamon and sugar served with real whip-cream and homemade vanilla ice-cream. Made fresh to order! https://sphotos-b.xx.fbcdn.net/hphot...42978152_n.jpg Welcome to FT! |
Anywhere I've eaten daigaku imo in Japan, I want to eat it again and again. There was once a Pocky version, though I'd stick to other Pocky flavors.
Dessert isn't something I typically order, but when I do it's good. Indonesian kue, a Sacher torte and khao neeo mamuang (mango sticky rice) are old-hats. |
Simple but delicious:
Cookie pizza from Lahaina Pizza Co in Maui. Just a fresh baked white chocolate macadamia cookie in a mini cast iron pan with vanilla bean ice cream on top. The view doesn't hurt either. |
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