by erin thursby scopes1925@msn.com
Getting to dessert when you’re out can be a tricky thing, especially if you’ve already had 3 courses or eaten a huge entrée. When I eat, I keep dessert in mind from the beginning. When it comes to eating, I pace myself like a marathon runner and ask my waiter to please box up whatever it is I’ve been eating.
“No, really, it was very good. I’m saving room for dessert,” I say determinedly, in response to their worries at my almost full plate.
And that’s the problem really; it’s difficult to indulge, to really experience decadence, if you can’t push your plate aside. Sometimes dessert is all the sweeter when it stands alone, hours after a meal. There a few places that I keep in mind when all I want is a little sweetness, something to finish a perfect evening after a night out or a leisurely dinner at home.
Tiramisu is both a classic and a favorite. At Joseph’s (30 Ocean Blvd., 904 270-1122) in Atlantic Beach, you might just get a taste of some of the best tiramisu around. It’s made by a local in the Argyle area. Some people make a special trip just for a slab of the stuff. The presentation isn’t great and the atmosphere is that of a casual pizza joint, but the taste is phenomenal. If you’re bringing a dessert-hungry friend that isn’t into tiramisu, just point them in the direction of their yummy gelato.
Nearly every high-end restaurant has their version of classic crème brûlée. At Ocean 60 (60 Ocean Blvd., Atlantic Beach. 247-0060) you can get an excellently prepared crème brûlée dessert, or you can just order a crème brûlée martini, which tastes like its namesake in the form of an alcoholic beverage.
Bistro Aix (1440 San Marco Blvd. San Marco. 904 398-1949) also serves a well executed classic crème brûlée. Many items on the menu rotate with the seasons, but you’ll always find the classic crème brûlée. The Bistro also has a decent selection of dessert wines and ports.
For a new twist on this old favorite, try the Thai Tea Crème Brûlée at Blue Bamboo (3820 Southside Blvd. Southside. 904 646-1478).
Desserts are just as good as the main fare at the Atlantic Beach pub, Culhane’s (967 Atlantic Blvd. 249-9595). Carolan’s Fried Cheesecake, covered in Irish crème sauce is a definite winner. The 24-Carrot Cake is a truly massive slab of carrot cake with a rich cream cheese icing and honest-to-goodness whipped cream. Sharing is a must.
Café Carmon (1986 San Marco Blvd 904 399-4488) in San Marco has a great rep as a dessert place, but nothing on their dessert menu has been more lauded than their Chocolate Mousse Pie. The rich and creamy chocolate goodness is topped with hand-whipped cream and berries.
What lured me into Roy’s (2400 3rd St S, Jacksonville Beach, FL - 904 241-7697) besides their fish-heavy, Hawaiian fusion menu, was the rich promise of Roy’s Melting Hot Chocolate Soufflé. The molten chocolate centered dessert is served with vanilla bean ice cream to cool things down. According to Chef Chris Faurie, people come into the restaurant “just for this dessert.” Any chocolate lover will be able to taste why. Diners must order this dessert delight during their dinner course because it takes at least twenty minutes to prepare.
If you don’t want to head all the way out to the beach for that sort of dessert, go downtown, on the Southbank, to The Charthouse (1501 Riverplace Blvd, 904 398-3353) for their Hot Chocolate Lava Cake. The center, of course, is liquid chocolate and it’s served up with Godiva liqueur, Heath Bar and a dab of ice cream. It also takes a while to prepare, so make sure you order it thirty minutes before you want it.
Wine and food to go with wine are the main attraction at The Grape (10281 Midtown Pkwy # 119. Southside. 904 642-7111) but if you’re a fan of decadent chocolate, you just have to try their Le Chocolat dessert. Chocolate cake and chocolate mousse are encased in a dark chocolate shell, lightly flavored with butter toffee, caramel and a strawberry sauce. It is as the menu description states: “A work of art for your eyes and palate…”
Chef Pels at Mezza Luna (110 North First Street, Neptune Beach, Florida 904-249-5573) has won numerous awards for his sweet culinary confections. They serve classics like crème brûlée and tiramisu. The tiramisu is called a Tiramisu Tini and is served in a martini glass for a very lovely presentation. I’ve ordered the Hot Chocolate Caramello Cake, a sweet contrast to the vanilla bean ice cream and fresh strawberry served on the side.
Biscotti’s (3556 St. Johns Avenue, Avondale. 904-387-2060) rep was built on desserts, though everything on the menu seems to be fabulous. The Chocolate Éclair Cake is incredible, as is everything in their dessert case. If you’ve got a sweet tooth, it’s hard to go wrong with their super-rich, super sweet desserts.
Matthew’s (2107 Hendrix Ave 904-396-9922) in San Marco actually keeps a Dessert Soufflé on their menu. That’s fairly rare here in Jacksonville, so it’s notable. As with all of their presentations, the soufflé looked gorgeous. It’s served with sweet, spiced heavy cream and fruit. The waiter uses a spoon to put a hole in the light and airy confection. You get the added pleasure of watching the waiter pour the sweet cream into the soufflé, where it’s absorbed into the soufflé.
If you’re dining with a group of three or more, you might want to consider saving room for the Preservation Chop House’s (3951 St. Johns Ave. Avondale. 904 387-5700) Grand Dessert. It’s just like an appetizer sampler platter but instead of appetizers, they serve up a variety of mini-desserts for you to sample. My favorite was the blueberry bread pudding served with a dizzyingly good bourbon cream sauce, but there seems to be a dessert for every palate on the long plate. There’s the mint infused chocolate mousse grasshopper, a mini-crème brüleé, a mini-key-lime pie, mini-pecan pie and more!
Do you have a favorite place where you like to indulge in cheesecake, apple pie, key lime pie or any other dessert? If so, let us know what your favorites are by visiting EU Critics Choice Awards.
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