Last weekend I had brunch with some girlfriends at the Santa Monica neighborhood restaurant, Blue Plate. While the menu and savory selections are superb, the desserts didn't quite dazzle as much.
Butterscotch Pudding: the waitress said this was the most popular dessert item and I can see why. Made with real sour cream, maldon salt, Makers Mark alcohol, and a touch of whipped cream, this sugary concoction almost alarms the taste buds with it's powerful flavors. Mmm, I think.. but, a bit salty, and a bit too sweet. One bite is enough.. but wait, one more, I like the grainy consistency within the cream, mm, another bite.. salty.. but mm, I can't stop. That's how the pudding went down~
Carrot Cake: I really appreciated it when I learned that a costumer makes the cakes at home from scratch. It's a lovely cake with a generous slab of icing in the center, walnuts on the side, and nice chunks of all the good stuff. That said, the flavors were very mild. We all agreed something was missing.. all-spice in the cake? Sugar in the icing? While lovely.. it lacked.
Caramel Apple Crumb: This dessert was not too strong, not too mild, but juust right. Chef Berggman brought his mid-west comfort food to the restaurant with warm baked apples, sugary-cinnamon crumbs with hazelnuts, and a scoop of delicious vanilla ice-cream.
For more info on Blue Plate, click here.
Butterscotch Pudding (below)
Carrot Cake (below)
Caramel Apple Crumb (below)