cjboffoli
I cannot rave enough about that French toast dessert (with grilled figs and honey ice cream) at Blackboard Bistro. It is epic! I’ve made some tasty pain perdu in my day (with eggy, buttery brioche). But the texture and flavor of theirs is in a league of its own.
Obviously, just about anything in the case at Bakery Nouveau is toe curling. But the classic chocolate cake is a standout. As is the pistachio and strawberry (or blackberry, depending on the season) mousse cake. I’m still trying to figure out how he manages the crispy/sweet texture of that lower middle layer.
And as much as I’ve said that tiramisu is a cliche in American restaurants at this point (not to mention the fact that it is not even a dessert in Italy), the Tiramisu at Café Revò is definitely in the top for versions of that dessert. Really great.