Menus come and menus go, but these ten desserts have stood the test of time, seasons, and whims demanding changes. From the chocolate beignets that remained on the menu for nearly ten years at Table 6 to the budino that has quickly but forcefully become a must for the dessert menu at Pizzeria Locale and the chocolate caramel tart created by pastry wiz Yasmin Lozada-Hissom at Spuntino, these are the ten sweet ends to a meal that everyone dining in Denver must try.
The dessert menu changes seasonally at this Cap Hill restaurant owned by Teri Rippeto, but this rich silky chocolate pudding is always there. It comes served with freshly whipped cream.
James Beard semi-finalist pastry chef Yasmin Lozada-Hissom serves the Amadei chocolate sea salt caramel tart at her LoHi restaurant alongside brown butter-bay leaf gelato.
All the tarts at Devil's Food are extraordinary but the pink grapefruit one takes the cake. A sugar cookie shell is lined with white chocolate, filled with Bavarian cream, topped with grapefruit, and sprinkled with crushed pistachio.
Ten years have these been on the menu. The small, round pastries are filled with a melted truffle made with Valrhona French chocolate and heavy cream. When you bite into it, warm silky dark chocolate oozes out.
Featured on Diners, Drive Ins, and Dives, this simple and comforting dessert accented by notes of cinnamon and cloves comes served with fresh whipped cream.
The banana cream pie is available at both Sushi Den and Izakaya Den. Made fresh daily, this dessert is a long time family recipe and originally introduced by Toshi Kizaki's wife.
The beignets have been on the menu at Rioja since the restaurant opened in 2004. They are filled with sweet goat cheese and black mission fig and come served with a ruby port wine reduction.
A caramel dipped apple is rolled in sweet crunch and served with vanilla ice cream and chocolate syrup. This crowd pleaser is available with three dipping sauces- hot fudge, creme anglaise, and strawberry cointreau.
There would be a revolution if Locale took the butterscotch pudding off the menu. The sweet ending is creamy and light in texture, with a rich caramel flavor. It is topped with a dense milk chocolate ganache.
This traditional English dessert has been served at the original the Kitchen since it opened. Eton mess is a combination of Chantilly, strawberries, and meringue.
The dessert menu changes seasonally at this Cap Hill restaurant owned by Teri Rippeto, but this rich silky chocolate pudding is always there. It comes served with freshly whipped cream.
James Beard semi-finalist pastry chef Yasmin Lozada-Hissom serves the Amadei chocolate sea salt caramel tart at her LoHi restaurant alongside brown butter-bay leaf gelato.
All the tarts at Devil's Food are extraordinary but the pink grapefruit one takes the cake. A sugar cookie shell is lined with white chocolate, filled with Bavarian cream, topped with grapefruit, and sprinkled with crushed pistachio.
Ten years have these been on the menu. The small, round pastries are filled with a melted truffle made with Valrhona French chocolate and heavy cream. When you bite into it, warm silky dark chocolate oozes out.
Featured on Diners, Drive Ins, and Dives, this simple and comforting dessert accented by notes of cinnamon and cloves comes served with fresh whipped cream.
The banana cream pie is available at both Sushi Den and Izakaya Den. Made fresh daily, this dessert is a long time family recipe and originally introduced by Toshi Kizaki's wife.
The beignets have been on the menu at Rioja since the restaurant opened in 2004. They are filled with sweet goat cheese and black mission fig and come served with a ruby port wine reduction.
A caramel dipped apple is rolled in sweet crunch and served with vanilla ice cream and chocolate syrup. This crowd pleaser is available with three dipping sauces- hot fudge, creme anglaise, and strawberry cointreau.
There would be a revolution if Locale took the butterscotch pudding off the menu. The sweet ending is creamy and light in texture, with a rich caramel flavor. It is topped with a dense milk chocolate ganache.
This traditional English dessert has been served at the original the Kitchen since it opened. Eton mess is a combination of Chantilly, strawberries, and meringue.
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