By Molly Abraham
For a while there, I thought desserts were becoming also-rans. In many local restaurants, anyone looking forward to a sweet ending was left with some pretty pallid choices at the bottom of the menu.
Lately, though, I’ve noticed a definite uptick. Did pastry chefs suddenly rebel and come to the rescue? I’m not sure about that, but I do know there are some enticing desserts turning up around town.
A case in point is the caramelized banana split at The Morrie in Royal Oak – definitely not for the faint of heart. Don’t try to eat this one alone.
Then there’s the molten lava cake with peppermint stick ice cream at the Hill in Grosse Pointe Farms, and at the Whitney in Detroit, the Gold Brick, a vintage dessert made with ice cream, in this case pine nut studded vanilla, with dark chocolate topping that becomes a shell when poured over the cold ice cream, and it is a treat.
Parc in Campus Martius offers a hazelnut brownie sundae with ribbons of chocolate that looks like a sculpture, but dig in anyway. Jim Brady’s Detroit chimes in with the Boston Boulevard cream puff filled with housemade Vernor’s ice cream and Sander’s fudge and caramel sauces.
Cork Wine Pub in Pleasant Ridge has something for those who don’t want chocolate – housemade cinnamon-dusted “drunken donuts” with whiskey custard filling.
I guess I was wrong. Desserts are not an endangered species.