Best Desserts (2006)

Pacific Time

Pacific Time's original pastry chef created what is generally regarded as South Florida's first chocolate bombe. Nowadays every restaurant serves a version of this warm bittersweet chocolate cake with melted bittersweet chocolate center. Some call it "molten chocolate cake" or "chocolate volcano"; more than a few deceptive proprietors refer to it as "soufflé." Regardless of how it reads on the menu, the dome-shape product is usually delivered to the restaurant frozen and then is warmed to its oozy state in the microwave. Pacific Time is one of our finest dining establishments and, as such, does not have a microwave on premises. The flourless bombes are baked in the oven, per order, and make competitors' renditions taste like cupcakes pumped with Hershey's syrup. Other desserts are explosively rewarding as well, and much like the cuisine at this Pan-Asian eatery, they are defined by clean, exquisite flavors. Apple tatin is crisply crusted and drizzled with rosemary-flecked caramel sauce. A pink pepper tuile cuddles fresh strawberry ice cream infused with aged balsamic vinegar. Pot de cr?ème, an ethereally creamy pudding, delves decadently deep in espresso and bitter chocolate. Baked Alaska and key lime are merged into one wondrous delight. Prices for these precious treats run from $7.50 to $11.50. Dessert wines by the glass include popular Bonny Doon Framboise and a riveting 1997 Far Niente Dolce. Choose from excellent coffee drinks too. Go to Pacific Time for one of the finest seafood dinners in town, but linger over dessert. It's the bomb. And more.


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