![]() ![]() Whatever the name, wherever the restaurant, each provides an original take on the mouthwatering modern classic. A moist chocolate cake exterior with a gooey molten center, complete with powdered sugar, thinly sliced almonds or a mound of fresh fruit - it's everything the quintessential chocolate dessert should be. Molten Chocolate Cake at Corridor 44Ĭrossing any cultural, historical and intellectual barriers is the molten chocolate lava volcano tower delight found all over the state. If you're not quite ready for a double dose of deep fry, try the sopapillas with classic vanilla-bean ice cream at Rio Grande Mexican Restaurant. Drizzle with honey and you've got the hottest/coldest combo in Denver. But the crunchiness of Las Delicias' ice cream, covered in corn flakes and deep fried, perfectly complements the airy, powdered sugar-dusted sopapillas. Sopapillas and (Fried) Ice Cream at Rio Grande Mexican Restaurantįried ice cream seems more counterintuitive than, say, fried dough. There’s always something fantastically wacky and wonderful to try at this progressive West Highland dessert emporium from Ian Kleinman, a molecular magician and science lab wizard who taught Denver that things like Twizzler space foam, exploding whipped cream, spun sugar, clouds of smoke and pomegranate fizz pop-rocks reach way beyond Willy Wonka’s fictional candy factory. From her brilliant Chocolate Avocado Pot De Creme made with chocolate avocado mousse, raspberry coulis, coconut whip and peanut brittle at Ace Eat Serve to her Cookie Dough Donuts made with chocolate chip cookie dough, crispy pancake batter and raspberry preserves at Steuben’s, Donovan’s post-dinner finales are innovative masterpieces of finesse and refinement, while her flavor profiles deftly straddle the line between sweet and savory. Nadine Donovan, who comes from a long lineage of pastry chefs - her great-grandmother owned a bakery in Wales, her grandfather was a bread baker in England, and her mom was a professional pastry chef in Canada - oversees the diabolically good pastry programs at Steuben’s and Ace Eat Serve, all of which are umbrellaed under the Secret Sauce restaurant group. If you’re in the Cookie Monster camp, Greenwood’s goodies will make you roar with glee. They’re rich, decadent and delicious - and best consumed cold. ![]() That’s the motto of Kristy Greenwood, the founder of Victory Love + Cookies, an itsy-bitsy shop in Highland (look for it inside the Denver Bread Company) that turns out remarkably good cookies (the chocolate-chip are a cult favorite), along with booty bars, shortbread layered with dulce de leche, milk chocolate, Nutella wafers, Rice Krispies and a flourless chocolate brownie. It’s a simple mathematical equation: Love plus cookies equal victory. You can also find Little Man Ice Cream at the Milkbox Ice Creamery in Denver Union Station. Little Man also offers vegan ice cream and sorbet for the dairy-averse, so it'll make everyone's day. In addition to standards like butter pecan and mint chocolate chip, there are sample innovative flavors from Bhakti chai to salted Oreo. There's usually a line, but it's worth the wait for this handmade, locally sourced sweet. It's hard to miss Little Man Ice Cream in the Highland neighborhood - just look for the 28-foot-tall milk can and you'll know you're in the right place. Renowned for its sublime sugar highs, D Bar, celebrity chef Keegan Gerhard’s restaurant in Uptown, knows exactly how to channel your sweet spot - through sugar-dusted beignets enveloping Nutella in all its creamy, dreamy glory ice cream floats and milkshakes Gerhard’s heralded three-layer chocolate cake iced frosted with Madagascar chocolate build-your-own sundaes and even liquid dessert libations like the 50 Shades of Chai with chai liqueur, vanilla vodka, vanilla ice cream and earl grey sugar. The last course may very well be the first thing on your mind. ![]() Denver's restaurants have flawlessly executed classic desserts, infusing originality and topping them with artistic flare. ![]()
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