Top 10 Expensive Desserts
The cake we had recently at Stoney River Legendary Steaks inspired this Top 10 Tuesday. It cost $11, which shocked me until I saw the slice, which was roughly the size of Manhattan. Four of us didn't come close to finishing it, even though it was delicious and we got only one other dessert.
It got me thinking about how expensive desserts are these days, often out of proportion to the rest of the meal. Sad to say, $8 is pretty much the norm in nice restaurants.
Anyway, I thought I would do a Top 10 of expensive desserts that are worth the cost. Of course, there are plenty of fine local restaurants that may have even better desserts than these, but I haven't been to them lately. For those, we'll have to rely on you to tell us about them.
Here's my list in alphabetical order: ...
* The pretty tiramisu with a demitasse cup of bittersweet homemade hot chocolate sauce at Alizee near Hopkins University.
* The chocolate-studded bread pudding with black pepper ice cream at B & O American Brasserie downtown.
* A warm chocolate pudding/souffle that comes with vanilla gelato at Bistro Blanc in Glenelg.
* The chocolate silk pie with a chocolate cookie crumb crust. It's so dense the softly whipped cream actually cuts the richness. At Blue Hill Tavern in Brewers Hill.
* The "strawberry shortcake" at Marie Louise Bistro in Mount Vernon. A fabulous combination of spongecake, cream and fruit with fondant on top.
* A simple but delicious tres leche cake at Pairings Bistro in Bel Air.
* The bread pudding, warm, moist and bourbon-scented, at the Prime Rib downtown.
* One of the best key lime pies I've had with the texture of a chiffon pie at Real Seafood Co. in Annapolis.
* Busby's Orange Cake, actually two small sponge cakes, or babas, soaked in orange syrup rather than rum at Restaurant Sabor in Lutherville.
* A "banana split," at Volt in Frederick, with a ribbon of banana and white chocolate ganache and three little ovals of house-made ice cream.
(Algerina Perna/Sun photographer)