At Veritas, pastry chef Emily Wallendjack (by way of Jean-Georges, Cookshop and Pierre Hermé!), reinvents the Dark & Stormy cocktail in the form of a killer sticky toffee pudding. Here the steamed pudding, incredibly tender and fragrant, meets a rum-laced toffee sauce. If there were leftovers, I could only imagine what slices of this pudding transformed into French toast would make for breakfast the next morning. A quenelle of spicy ginger-lime ice cream lightens the affair, creamy and full-bodied. Do note, if you're a fan of Emily's ice cream, don't miss the seasonal selection of ice creams and sorbet. A taste of six for $10 (three each of the ice cream and sorbets) is the way to go; grated lime zest tops the whole plate before the dessert is presented and the resulting scent is borderline intoxicating. At $11 it's a dessert both indulgent and generous enough for two to share.
About the author: Originally from Honolulu, Kathy YL Chan writes A Passion For Food, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.