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.
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