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3 Most Creative Desserts

Anh-Minh Le, Anna Medina, Laura Ness | July 27, 2016 | Story Restaurants National

Read more from the Best Restaurants Issue here.

Alexander’s Steakhouse
With all of the great items on the dinner menu here—including steak and wagyu sourced from the United States, Japan and Australia—it can be a challenge to save room for dessert. But definitely do; otherwise, you'll miss out on culinary wonders such as pastry chef Dan Huynh’s take on Black Forest cake ($15): chocolate mousse, dark cherry cremeux, macerated blackberries and kirsch ice cream. And whatever the current souffle is, it’s worth the 15-minute wait. (Psst—Alexander’s is moving to its new digs at nearby Main Street Cupertino in July. That location will have an onsite Alexander’s Patisserie.) 10330 N. Wolfe Road, Cupertino, 408.446.2222

All Spice
Husband-and-wife Sachin Chopra and Shoshana Wolff deliver amazing dishes with global influences (including Indian, Japanese and Mediterranean). From start to finish, it works so well together that All Spice has earned a Michelin star. Desserts are as delicious as they are innovative—like the chocolate terrarium ($9), composed of a pink peppercorn chocolate mousse, coffee-chocolate soil, passion fruit curd and white chocolate-hazelnut bark. 1602 S. El Camino Real, San Mateo, 650.627.4303

Bourbon Steak
Tahitian vanilla bean crème brûlée ($10). Chocolate s’mores bar ($11). Carrot cake ($10). These may not sound like the most creative desserts, but in the hands of pastry chef Amy Lee, they’re reimagined and elevated. The mascarpone cheesecake ($12) has some of the same textures as a traditional cheesecake, but arrives at the table in a format that surprises and delights. Instead of a crust, crunchiness is derived from a spice cake that is baked, dehydrated and ground into a crumble, as well as a citrus sable that is rolled into thin sheets and baked, while citrus foam provides a light and airy alternative to whipped cream. Levi’s Stadium, 4900 Marie P. DeBartolo Way, Santa Clara, 408.217.2490

Originally published in the July issue of Silicon Valley

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