At 'inoteca, the Panna Cotta is textbook-perfect, and topped with a scattering of slivered almonds and macerated cherries. It is supple and creamy, each spoonful fragrant with vanilla beans. In the summer months, I prefer to enjoy it in the downstairs room where the wines are stored; the cool brick walls make you forget the temperature outside. If you're looking for something heartier, they also make great bread pudding—served as two triangles, each one crackly crisp on the outside with an interior that borders on custard. It reminds me of a cross between City Bakery's French toast and the caramelized torija at Degustation, only this one is served with a velvety side of whipped cinnamon mascarpone.
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