Acadiana: Decadent Chocolate Doberge Cake

Bill


Acadiana's Decadent Chocolate Doberge Cake alternates layers of chocolate cake and pudding.  It's all covered by a fabulous bittersweet chocolate sauce.  These elements give it a nice collection of texture and flavor, creating a springy box of chocolatey delight. 

The gummy pinapple confit in a thick sauce on the side is unique.  It's definitely a contrast, but not necessarily complimentary to the rest of the dish.  The Tahitian vanilla ice cream met but did not exceed our expectations.  For the impressive combination of sauce, cake, and pudding, this dish deserves our great rating.


901 New York Avenue NW, Washington, DC 20001
(202) 408-8848

Google map & reviews (4/5)


Yelp (4/5)


Open Table (4.3/5.0)


TripAdvisor (4/5; #24 restaurant in DC)


Washingonian (2/4)

Brasserie Beck: Bread Pudding

Bill


Brasserie Beck's bread pudding is very unique.  Instead of the traditional rasins, it's dotted with chocolate and cherries.  It's topped with ice cream and swims in a pool of excellent creme anglais.

 

This dish creates a good combination of textures, most of which contrast only subtly.  With all those elements mixing in a tight dish, this dessert is changing while you watch.  The melted chocolate bursts and cherries punch through the soft, chewy, mildly-flavored bread.  The ice cream adds even more sweetness and a cold splash to tame the heat emanating from the chocolate.  This is the best bread pudding I've tried in DC, but its creativity may offend purists.  It deserves a great rating.

1101 K Street NW, Washington, DC 20005
(202) 408-1717 ‎

Google map & reviews (4/5)

Washington Post (Critic 2.5/4; Reader 1.5/4)

Washingtonian (2/4)

Yelp (4/5)

Open Table (4/5; Diners' Choice)

Trip Advisor (4/5; ranked 41 in DC)

ABC News Good Morning America (video)

Cuba Libre: Rum Cake

Bill

The “Torta Mentirita” is a riff on Cuba Libre’s namesake rum-and-Coke drink.  The cake is soaked in Cuba Libre 15-year rum, topped with lime sorbet, and Coca-Cola sauce.  The rum cake flavor changes daily.  The one I tried was peanut butter.

The cake was a little course and dry for a rum cake.  Its gooey peanut butter parts were great, and I usually don't even like in desserts.  The Coca-Cola sauce was tasty and unique, and the lime sorbet was pleasantly sharp but hindered by ice chips.  This dish had some great elements, but fell victim to some easily correctable mistakes.  As it was, it deserves a good rating.

801 9th St NW Washington, DC 20001
(202) 408-1600

Google map and reviews (3.32/5)

Washington Post (Critic 1/4; Readers 2/4)

Washingtonian

Washington Life 

Wonkette

Yelp (3/5)

Brasserie Beck: Carrot cake muffins with cream cheese filling

Bill


Brasserie Beck turned a muffin into a serious dessert. The muffin is lightly toasted and served warm, so a slightly crunchy layer covers the warm, moist cake. The first time I tried these muffins, a squeeze of sweet cream cheese filling spread out a bit around the muffin top, and poked about an inch into the core. The whole thing was topped off with a splash of powdered sugar. The interplay of the crunchy shell and nearly gooey inner muffin, with the decadent touch of cream cheese is excellent, and carrot cake isn't even one of my favorites.

Muffins usually suffer from a massive decrease in quality between the top and bottom, but this muffin's delightful core will draw you to start at the bottom. The first time I tried these, I would have preferred the cream cheese filling to extend through more of the muffin's depth. However, I went back the next day, in large part for more muffins, and Brasserie Beck corrected that. The restaurant now inserts the cream cheese from the bottom of the muffin. The picture is of the earlier version, where the filling was inserted from above and erupted over the top. That’s the only change. These muffins deserve a divine rating. If you don’t like carrot cake, you should try them anyway. If you like carrot cake, it is your destiny to know these muffins.


1101 K Street NW, Washington, DC 20005
(202) 408-1717

Google map and reviews (4/5)

Washingtonian (2/4; 2010 Best Restaurants Rank: 80, unranked in 2011)

Washington Post (Critic: 2.5/4; Readers: 1.5/4)

Washington Times

Yelp (4/5)

Againn: Sticky Toffee Pudding

Bill


Againn (pronounced "ah-gwenn") is a British pub, but with more gourmet elements and a promoted Scotch selection.  This unique concept has people talking, but probably not about its desserts.

The highlight of Againn's sticky toffee pudding is the sauce.  It has a deep toffee flavor and nice thickness.  The low-light is the dish's very small size.

The pudding itself has a nice density, and is warm, soft, and a bit gooey where it mixes with the sauce.  Unfortunately, its flavor is disappointingly flat.  The stout ice cream is unique and tastes good.  However, it should be smoother when paired with a pudding.  It also wasn't the right compliment to the toffee flavor.

This dish falls short of the frozen sticky toffee pudding you can find at Dean & Deluca.  It has some good elements, but it's still a skip.


Google map & reviews (4/5)

Washington Post (2/4)

Washington Times

Washingtonian (2.5/4)

The Hill

Yelp (3.5/5)

Cuba Libre: Chocolate Torte

Bill


Cuba Libre's DC location was one of the recent openings that generated a lot of buzz.  It's a good sign when a restaurant posts a separate dessert menu online, and Cuba Libre's chocolate torte more than delivered on that promise.

The torte has a fabulous interplay of texture and flavor.  It combines a thin soufflé crust, softer inner soufflé, gooey dulce de leche, and a thick chocolate sauce.  Each of these elements is of the highest quality and could stand on its own.  This dessert is a masterpiece of both design and execution.  Count the chocolate torte among our favorites and give it our divine rating.

The pairing of the torte with blueberry compote is odd, but one can ignore it, so it doesn't detract from the dish.  Also note that this is not a traditional soufflé.  The chef intentionally allows the soufflé to sink.  

I'll warn you that not all of Cuba Libre's offerings are up to the torte's standard.  Check out Two DC's review of the restaurant as a whole.  I agree with their "Second Thoughts From B," except I would rate at least the small plates higher than Cheesecake Factory's non5essert offerings.  Check back here for a review of the rum cake.

801 9th St NW Washington, DC 20001
(202) 408-1600

Google Map

Washington Post (Editors' Pick; Readers 1.5/4)

Washingtonian

Washington Life 

Wonkette

Yelp (3/5)