ANGE July 2015 : Page 83

5 SPANISH SUN PHOTO BY AARON COOK | AACK STUDIO; YAEL VENGROFF PHOTO BY EUGENE LEE; OLD FASHIONED PHOTO BY KATIE BOINK PHOTOGRAPHY; CHURRO ICE CREAM SANDIWCH PHOTO BY RYAN FORBES MOST CREATIVE DESSERTS BANANA PEARL PUDDING, HAKKASAN Is it a terrarium? Is it art? Is it dessert? Those are just some of the questions that arise as Hakkasan's beautifully presented dessert hits the table. Served in a clear rounded glass and topped with a milk chocolate tuile "lid," banana tapioca pearl pudding, brulee banana, pistachio chiffon cake, sea salt caramel ice cream and smoked hickory chips meld together for an exciting mix of textures and flavors. Plumes of aromatic smoke are released after cracking into the tuile, a fitting visual for such a dramatic finale. $14, 233 N. Beverly Drive, Beverly Hills, 310.888.8661, hakkasan.com CHOCOLATE PEANUT BUTTER CAKE, FORAGE Teaming up with a former Lucques colleague (Forage chef and owner Jason Kim), veteran Pastry Chef Christina Olufson is now amping up the sweets program at the casually chic spot in Silver Lake. One of her first signature rustic-style sweets, a chocolate and peanut butter cake with malted milk crumble and candied peanuts, has been such a smash hit that she can’t take it off the menu. $6, 3823 Sunset Blvd., L.A., 323.663.6885, foragela.com CHURRO ICE CREAM SANDWICH, TOCA MADERA As if churros weren’t already a perfect dessert, they’re elevated to addictive status at this new West Hollywood hot spot. Made to order, two swirls of hot golden-fried pastry are dusted with cinnamon and sugar, and stuffed with a giant scoop of dulce de leche ice cream. It’s so melty and gooey, it has to be served on a plate. $11, 8450 W. 3rd St., L.A., 323.852.9400, tocamadera.com LA TERRINA, DRAGO CENTRO One bite of the chocolate, caramel and olive oil mousse terrine at Celestino Drago’s downtown Italian eatery and it’s apparent Chef de Cuisine Ian Gresik was once a pastry chef for Patina. The quenelle of salted caramel ice cream and additional drizzles of chocolate are a bonus. $10, 525 S. Flower St., L.A., 213.228.8998, dragocentro.com TEN-LAYER CARROT CAKE, OCEAN PRIME Turns out bigger is always better. The mile-high carrot cake at the new Beverly Hills steak and seafood restaurant is elaborate and everything it promises: 10 layers of moist, not-too-sweet raisin-studded cake layered with traditional cream cheese icing. It takes almost 10 people to eat it. The pineapple syrup is a delicious adornment. $12, 9595 Wilshire Blvd., Beverly Hills, 310.859.4818, ocean-prime.com 83 ANGELENO JULY 2015

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