Of every city in the country a Canadian dessert chain could have chosen for its American debut, it picked a strip center off the Sam Rayburn Tollway in Carrollton. D-Spot Dessert Café, which has grown to more than 55 locations across five Canadian provinces since launching in 2014, opened its first U.S. shop on July 11 at 3432 E. Hebron Pkwy., and it’s built the kind of menu that doesn’t bother picking a lane between excess and comfort.
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Dallas has never had a shortage of dessert, just a shortage of dessert after ten o’clock. That gap is exactly what Dessert Lab was built to fill, and the little local operation has quietly grown to three shops without much fanfare, which is more than can be said for most of the trend-chasing sweet spots that come and go around here.
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Hui Lau Shan started in the 1960s as an herbal tea stall in Yuen Long, out in Hong Kong’s New Territories, selling turtle jelly to people who believed in its medicinal powers. Nobody was thinking about mangoes. That came thirty years later, when the founder’s grandson put mango, pomelo, and sago pearls in a bowl together, and Hong Kong lost its collective mind. The chain grew to hundreds of shops. Anthony Bourdain ate there on a layover. At its peak, the company was going through a thousand tons of carabao mangoes a year.
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Dallas’s strongest restaurant desserts succeed for a simple reason: they are built into the identity of the restaurant. These are not generic closers or seasonal afterthoughts; they are dishes diners actively save room for.
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Ginger’s, the speakeasy-style cocktail lounge tucked behind Sushi | Bar in downtown Dallas, has unveiled its first-ever dessert menu—just in time to pair with a bold lineup of new cocktails.
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If you dine out with any frequency you have most likely been served Panna Cotta, which is a chef’s go-to when needing a simple dessert quickly. It is a dessert that every chef can make well, and flavor in a way that makes it their own.
We will not bore you with silly details as the dish speaks for itself.
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We have noticed a proliferation of profiteroles on menus as of late, and for good reason since they are super easy to make and can be complex in decoration from spun sugar to delicious custards or creams.
A profiterole is a type of pastry, often better known as the cream puff. It shouldn’t be confused with pastries made with filo dough, which can be called puff pastry. Instead, the average profiterole is made with a type of dough called choux pastry, which is a combination of flour, butter, eggs, and water. Usually, this mixture is spooned onto or piped onto baking pans in a round shape, and then baked until browned. The interior of the choux pastry has a soft scrambled egg-type center that is removed before the pastry is filled.
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by Steven Doyle
It is no secret that we are fans of Val’s Cheesecakes on Maple Avenue directly next door and semi attached to the Grapevine Bar. For the expanding fan base we have some exciting news, Val is opening on Greenville Avenue this Thursday in the building that Tacos y Mas recently vacated at 2820 Greenville in the same section as iconic restaurants such as The Grape, Blue Goose and much more. Continue reading
Filed under Crave, Steven Doyle
