Boston Common - Niche Media - A side of Boston that's anything but common.
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GUIDE devour Creative confections from Blantyre pastry chef Elizabeth Lennon. a very dolce vita GIVE IN TO TEMPTATION AND TREAT YOURSELF TO THESE DECADENT DESSERTS. BY KENAH COOPER Bistro 5 O ne of chef Vittorio Ettore's two restaurants, Bistro 5 presents charming and eclectic Italian food made from local ingredients. His newest dessert, the Tartufo, is a pleasure for both the eyes and the palate and includes a truffle "soil" comprised of dehydrated cake and black truffles, a caramel "pill," a pumpkin cake with golden raisins and grappa syrup, and a truffle and orange-zest parfait. 5 Playstead Road, West Medford, 781-395-7464; bistro5.com Bistro du Midi L ocated in The Heritage on the Garden, Bistro du Midi is host to brilliant pastry chef John Phillip Hickey, who makes one of the most luscious soufflés in the city. The rich chocolate concoction is served with a cold vanilla crème anglaise to be poured over the soufflé, creating an irresistible combina- tion that is certainly worth the 25 minutes it takes to prepare. The Heritage on the Garden, 272 Boylston St., 617-426-7878; bistrodumidi.com Blantyre T Dante C ambridge's Dante presents some of the most authentic—yet universally appealing—Italian desserts around. Admire the restaurant's exquisite views of the Charles river while you're enjoying pastry chef Fortunato Conte's enticing ravioli, filled with chestnuts, chocolate, pine nuts, and sambuca. Drizzled with honey and topped with candied oranges, this tantalizing dish is worth a trip across the river. 40 Edwin H. Land Blvd., Cambridge, 617-497-4200; restaurantdante.com L'Espalier C lassic and always luxurious, this French restaurant offers some of the best dining in Boston. For the winter menu, pastry chef Jared Bacheller has created a playful and luscious candy cap mushroom parfait complemented by a chestnut green tea cake, maple walnut tuile, and cardamom mascar- pone ice cream. 774 Boylston St., 617-262-3023; lespalier.com he desserts at this Berkshire resort Meritage, are just as luxurious as the property itself. For the holiday season, pastry chef Elizabeth Lennon has created an enticing and seasonally appropriate plate that features a Riiska Brook Orchard apple upside-down cake with brown- butter ice cream and an apple crisp. 16 Blantyre Road, Lenox, 413-637-3556; blantyre.com 144 BOSTONCOMMON-MAGAZINE.COM The Restaurant F candied pecan tart, chocolate euphoria cookie tower, and grilled strawberries. Boston Harbor Hotel at Rowes Wharf, 70 Rowes Wharf, 617-439-3995; meritagetherestaurant.com Oak Long Bar + Kitchen E xecutive Chef Stefan Jarausch uses the finest local ingredients to create timeless, heavenly dishes. For dessert he's put his own spin on a New England classic: a chocolate whoopie-pie ice cream sandwich, which features scoops of chocolate gelato between two chocolate cookies, drizzled with chocolate sauce and topped with salted caramel fudge. The dessert is served with a refreshing glass of ice-cold milk. The Fairmont Copley Plaza, 138 St. James Ave., 617-585-7222; oaklongbarkitchen.com Oleana E or the holiday season, Meritage pastry chef Bill Romiza and Executive Chef Daniel Bruce have created a beautifully arranged and seasonally perfect tasting plate for two. The dessert sampler features pear and almond phyllo triangles with cider syrup, a cranberry crème brûlée, ach dessert at this Inman Square eatery is infused with Arabic-Mediterranean flavors by pastry chef Maura Kilpatrick. One of the most beloved desserts Kilpatrick has created for Oleana is the Baked Alaska—coconut ice cream on a crispy, chewy coconut macaroon cake served with passion fruit caramel sauce. A customer favorite, this dessert has been on the menu for 12 years. 134 Hampshire St., Cambridge, 617-661-0505; oleanarestaurant.com BC HOW SWEET IT IS After-dinner talk with pastry chef Fortunato Conte. Chocolate or vanilla? Chocolate! That's everybody's favorite. What is your most appealing dessert? Ricotta and caramelized-pear mousse cake with hazelnut sponge cake. It's a traditional dessert from my home on the Amalfi Coast. What's your favorite part of New England? The Berkshires—I was a high school exchange student there. My "second mom" is there and is the closest thing I have to family in the States. Dante's fried "ravioli," filled with chocolate, chestnuts, pine nuts, and sambuca. PHOTOGRAPHY BY BOBBY DIMARZO (CONTE)