BEST DESSERTS (2002)
On the menu at Touch, desserts are graced with the definitive title "finishing touches." As if sweets are only to be enjoyed at the end of a meal. Well, at the risk of sounding like a sugar addict, we recommend the sinful selections created by pastry chef Dominique Pereira, a native of Lyon, France, be considered fare for any hour. Banana-and-berry bread pudding accented with honey-lavender syrup for breakfast sounds good. Fruit is important. Instead of filet mignon as an evening meal, why not a thick three-chocolate (white, milk, and dark) layered mousse? Chocolate is chock full of antioxidants. Caramelized bananas paired with silky ice cream makes the perfect late-night snack. Dairy products promote sleep. Good thing the kitchen at Touch stays open until midnight (1:00 a.m. on weekends). Now, if we could only get them to serve breakfast and lunch.
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