Farmers & Distillers: Banana Cream Cake

Bill

We tried the Banana Cream Cake on Farmers & Distillers’ opening night.  I was surprised to see that name on the menu based on the cakes I saw on the bakery counter, so I asked one of the bakers about it.  The baker called it "banana rum cake”, and that’s a more accurate description of this cake.

The cake portion's flavor is similar to carrot cake with a banana twist. The frosting has a cream cheese base, and solid rum flavor underlines the cake.  The cake layers soften on the edges by mixing with the frosting, and are still dense and moist in the middle. The salted caramel ice cream is excellent and pairs very well with the cake's flavors.  The entire dish mixes soft textures, with the spice and rum offset exquisitely by the decadent smooth cream cheese.  Unfortunately, Farmers & Distillers is currently serving this and other cakes in very small slices relative to those at other Farmers Restaurant Group locations.  We hoped it was an opening-night issue, but this was still a problem as of December 16. A standard Farmers slice of this cake would deserve our great rating, but this version earns our good rating.

Open Table (4.3/5)
Yelp (4.2/5)

The Palm: Big Chocolate Layer Cake

Bill

Chocolate cake is a steakhouse classic, so it's usually your best bet for dessert at a steakhouse.  The Palm's Big Chocolate Layer Cake meets those high expectations.

It's generously topped with a chewy fudge frosting that continues in a thinner spread down the back, where cake crumbs adorn it.  Five additional tiers of frosting slice through the cake layers.  The cake portion is impressively moist for such a large slice.  It's served with a drizzle of chocolate sauce, fresh whipped cream, and fruit, all mostly for presentation.

This cake is a unique and indulgent combination of textures.  The crumbs on the back form a cushion to flatten out the sharp chocolate taste of the fudge icing.  This dessert earns our great rating.

Washington Post (Editors' pick) 
Yelp (3.5/5)
Trip Advisor (4/5)
Open Table (4.6/5) 
Zagat (4.5/5)
Gayot (13/20)

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)

Sou’wester: Red Velvet Cake

Bill

Sou’wester’s red velvet cake is served with cream-cheese frosting and vanilla crème anglais.  Incorporating vanilla crème anglais is a unique conceptual element.  However, this dessert falls far short of Sou’wester’s generally high standard.  The cream cheese frosting separates from the cake like a mass-produced plastic-wrapped dessert.  Normally, a red velvet cake’s chocolate flavor is subtle, but this entire dish is beyond subtle; it’s excruciatingly flavorless.  Skip this one. 

Don’t write off Sou’wester’s desserts as a whole.  The pecan pie lived up the standard set by the restaurant’s other offerings.   

1330 Maryland Avenue Southwest

Washington, DC 20024

Google map and reviews (3.55/5)

Open Table (3.9/5)

Washingtonian: 100 Best Restaurants 2011 (2.5/4)

Washingtonian (2.5/4)

Washingtonian: Great New Restaurants 2010 (2.5/4)

Washington Post (Critic 1.5/4; Reader 3/4)

Examiner

Washington Times

Estadio: Chocolate Hazelnut Cake

Bill


Estadio's chocolate hazelnut cake is the size of a large cupcake.  It's split by a cracker-like wafer encrusted with seasalt, topped with capuccino ice cream, and drizzled with hazelnut sauce.

I would have preferred the hazelnut sauce a bit thicker.  The capuccino ice cream's flavor was decent and fairly unique.  The wafer helped the ice cream seep into the cake.  The cake itself was excellent, with a light, fluffy pastry cloud on top hiding a delightfully dense and gooey center.  This deserves our great rating.

1520 14th St., NW Washington, DC 20005
(202) 319-1404 
  
Google Map & Reviews (4/5)

Washingtonian

Yelp (3.5)
Washington Post (Critic & Readers: 2.5/4)

DC Magazine

The Hill

Examiner

Washington City Paper