The things that make me stand up and take notice are the things that break the same-old-same-old mold. These items often include the seasonal fruit creation signaling that the pastry chef is tuned in to to the fresh sheet at the farmer market. Or, if not, it’s the item that brings the fresh twist on the old favorite. Ginger Creme Brulee. Caramelized Pear (Not Apple) Tart. Etc.
These touches, at the end of the meal, speak the loudest about the care and attention put into the entire menu from start to finish. A complete dining experience, in harmony with the flavors/theme/feeling of the restaurant, can make or break it for me.]]>
When it comes to your menus, I pretty much always order one of everything, and then spend the next day fasting : )]]>
Seattle doesn’t seem to be much of a dessert town. :/]]>
* I came to this restaurant for x/y/z, none of which are desert, so I ate as much as I wanted of x/y/z and am satisfied.
* There is another place down the street that has the best x/y/z, so I’ll go there for desert.
* The deserts look like they were added to the menu because “you have to have a desert menu”.
* Often, I have better desert fixings at home that I can eat in comfort, after my meal has settled, and at a tiny fraction of the price.
That being said, I do feel that a true end to end dining experience isn’t complete without a little something to follow up the meal. Any special occasion that I am a part of will be finished with a desert and a glass of something. There are also a select few restaurants (Poppy will be in this category) that have such excellent desert menus that they simply can not be ignored. When I come to one of these, I’ll almost always get desert, even if I’m full.]]>