WE HAVE A TON OF CUSTOMERS WHO COME IN ONLY FOR DESSERT
Dessert, continued five chefs are responsible for the eight hand-crafted desserts, with each cook specializing in one or two. “The desserts are their little baby, and the chefs make them as needed throughout the week, so they are the freshest we can possibly serve,” Wenzel said. Fruity confections get their fair share of menu representation. Another favorite is the Russian Crème Parfait, layers of Russian crème and raspberry coulis topped with whipped cream and raspberry drizzle that come in a parfait glass and are wonderful for sharing. There’s also a luscious, light Crème Caramel, a tangy fresh Key Lime Pie with graham cracker crust that’s been known to make folks from Key West swoon, and a gluten-free European Style Pound Cake garnished with Russian crème, fresh fruit and pecans. Those garnishes are important, Wenzel said. “We try very hard to make each serving artistic, because the eye
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2016 FALL DINING UNDER THE BIG SKY
is the first sense that’s stimulated when you set down the plate. Even before they taste it, we want people to be blown away by how their dessert looks.” One more chocolate wonder rounds out the choice list, the popular Molten Lava Cake, a dark chocolate created with a warm liquid chocolate center, served with vanilla ice cream, fresh raspberry coulis and whipped cream. It’s made to order and served only at dinner. All the other dessert selections are available for lunch and dinner, or the middle of the afternoon if you need a break, or for takeout if you want to indulge on your own at home. It’s pretty much all dessert all the time if you like, and a fair share of the Bistro’s clientele do like it that way. “We have a ton of customers who come in only for dessert,” the chef said. And they do it regularly.