Most restaurant desserts fall somewhere between disappointing and mediocre, in my experience. But when I half-heard (because of the din) our waiter describe something to the couple next to us last night at a Tavola, my ears perked up. I also stopped eating any more pizza because saving room seemed to be in order.
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| Dessert @ a Tavola, OTR |
And how! This was a first-rate dessert: house-made vanilla gelato topped with caramel sauce (they called it salted caramel but it wasn't notably salty, thank goodness) and surrounded with toasted mini-marshmallows. The shot of bourbon was a suggested accompaniment -- you dip your spoon in the bourbon before digging into the ice cream.
It was terrific. And the bourbon, while nice, wasn't necessary at all to make this dessert memorable.
A Tavola also makes one of the best Old Fashioned cocktails I've ever had -- apparently, others have noticed because bartender Aaron had his O.F. lauded in Food & Wine magazine.
So the start and the finish of this meal -- with a good asparagus salad and nice fig & prosciutto pizza in-between -- was a Best Bite of the season. I will definitely return for more of both.
Got to work off that ice cream first, though.......
