At Al Di La, a plate of warm ricotta fritters made its way to our table around midnight, the end of a very eventful night of non-stop eating with Robyn and Ray. I thought I was too full, really I did, but even when there's no room you must make room.
And so I did, biting into the first of five extra-crisp fritters. The first thing that came to mind was: malassada! The fritters tasted remarkably like the Hawaiian version of doughnuts I grew up on, right down to the slightest hint of nutmeg. Only these were a touch more refined, delicate, and light with fresh ricotta gently folded into the batter. I spooned over smooth liquid dark chocolate, smearing on ploofs of thick, freshly whipped cream. It was crazy.
After eating far too much dessert on a multi-daily basis, it's easy to find sweets you like, but it's rare to come across one you love. And this, I fully assure you, was love with a capital "L." Any thoughts of being too full slipped away as I popped the next fritter in the same pattern: first a plain bite, then spoon over chocolate and cream, bite again, one more unadorned bite, and then a spoonful of cream and nothing else. This just may be the best dessert I've had all year.