Sugar Rush: Chocolate Cake with Vanilla Bourbon Ice Cream from Print Restaurant
If you've never visited Print restaurant due to their slightly off-the-beaten-path location, here are a few reasons to give them a try.
Print's farm-to-table menu offers dishes that please both serious carnivores, like braised pork belly, and vegetarians, such as lacinato kale salad. Interestingly, they also employ a full-time forager to source their ingredients. But from my perspective the best reason for a visit is to try some of pastry chef Geoff Koo's great comfort-style desserts.
The Meyer lemon tart with blood orange sorbet, praline, and creme fraiche chantilly ($9) is a solid choice. The lemon filling strikes a nice balance between sweet and tart, and the blood orange sorbet is low in sugar, letting its flavor come through clearly. The made-to-order churros ($8) are also excellent and are served with a dark chocolate chili dipping sauce.
However, my favorite dessert is the chocolate cake with butterscotch and vanilla bourbon ice cream ($9). This tiny dessert packs a ton of dark chocolate. The entire cake is like a single layer from a rich, moist, chocolate layer cake without the filling. It stands in contrast to more common molten chocolate ganache-style cakes, where you get a whole lot of butter and sugar, but no flavor. The vanilla bourbon ice cream is an interesting bitter-sweet combination that cuts the sweet from the cake and butterscotch sauce. A delicate disk of dark chocolate sits on top of the cake like a halo.