It’s been a long time since I’ve laughed out loud at the pure joy and silliness of a restaurant dessert.
With the mountain of troubles restaurants have faced since 2017’s wildfires, through COVID and beyond, there’s been a sober-mindedness about dining out.
Instead, the last six years have been about comfort, predictability and guaranteed winners like fried chicken sandwiches, mashed potatoes and carefully curated vegetable-forward dishes cooked over coal. There’s little room for silliness when restaurant margins are slim and diners fickle.
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