On the dessert menu of Lincoln Ristorante, search for Bocca Nera ($12), Italian for "black mouth." The individual cakes live up to their name—rich in chocolate and decidedly intense. Think triple-packed layers of supple, bitter chocolate mousse and a classic dark chocolate cake, all cocooned with a rough polish of cocoa. Pair that with pastry chef Richard Capizzi's housemade vin cotto gelato, the cool silk perfect for cutting the intensity of chocolate. (And if you're a gelato person, can't go wrong with the dessert tasting of three constantly changing seasonal gelato flavors.) A garnish of walnut streusel and walnut paste is completed with poached medjool dates and a final drizzle of vin cotto.
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travel adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.