This article appears in the December 2011 issue of LouisvilleMagazine. To subscribe, please visit loumag.com.

To subscribe visit:
https://www.loumag.com/subscribe.aspx

Most of the limelight is usually focused on the restaurant’s acclaimed entrées, but ’tis the season of gluttony and the dessert menu beckons.

Diners won’t regret saving room for the eight or so choices that await, from a pistachio chocolate terrine to the artisan cheese plate, plus small-batch ice creams and sorbets that are made daily. The elegant preparation of the bread pudding raises this over-romanticized comfort food to a whole new level. Currant bread pudding is topped with meringue and finished with a bourbon cream anglaise. Equally addictive and worth every calorie is the caramel apple tart — a sweet crust filled with vanilla cream and topped with caramelized apples and toasted almonds. For those who may feel a tinge of guilt while perusing the selections, do recall the wise words of Erma Bombeck: “Seize the moment.  Remember all those women on the Titanic who waved off the dessert cart.”

Photo: Courtesy Ross Lister