World renowned pastry chef Will Goldfarb started Room 4 Dessert in New York in 2005, and his avant garde tasting menu experience lives on in Ubud, Bali, and Cronut king Dominique Ansel opened the ...

Ordering dessert in a restaurant should never be complicated. No matter how complex the Black Forest chocolate gateau was to bake, telling your waiter you’d like a serving of it should be easy.

At Nicosi, the new dessert-focused restaurant in San Antonio, an elegant, eight-course tasting menu might include dishes made with coconut, caramel, sugar cane, and peaches from a local farm. But ...

Chef Michael White of Marea shares his recipe for a simple fruit-topped, cheese-filled tart as part of a summer entertaining menu. Wine Spectator recommends pairing this dessert with a lightly sweet ...

The crunchy rice and springy jelly noodles play strong supporting roles, but the star is a snow-white scoop of coconut-pandan ice cream made by 626 Hospitality Group, a nearby soft serve shop ...

Served at his acclaimed restaurant The Fat Duck since the early 2010s, the dessert is the definition of over the top, involving 80 ingredients, 55 steps, and 23 distinct elements, including a ...

Dallas' very own Kate Weiser Chocolate, located in Trinity Groves, now also a dessert and wine bar, offering up several frozen and gooey desserts as well as half a dozen wines by the glass.

At Smithereens in New York’s East Village, a celery float has been on the menu since opening day in late 2024. In the float, celery root ice cream is drizzled with coffee oil, topped with red ...

For the very first menu he chose the first wines that he and Mendoza had shared along with "a ... $8-$14 for small plates, $21-$32 for large plates, $10-$12 for desserts. Wine prices: $12-$15 ...