The rival of any similar dessert in its New York deli homeland, this model is decadence on a plate -- huge, delectably creamy and, of course, obscenely caloric.
There are no superfluous toppings here, just a sprinkle of shaved almond, and plate companions of strawberry, blackberry and blueberry lightly drizzled with honey.
Everything here is to diet for, with sinfully rich tiramisu, zuppa inglese, cannoli, almond puff pastry, fruit tarts, and budino di riso (butter pastry topped with rice pudding; it makes our toes curl). We could make a meal out of Scorzo's dreamy bigne con Crema Pasticcera o Cioccolato (crème puffs oozing with custard or chocolate), topped off with a steaming cup of Torrefazione Italia coffee.
Sometimes, if you're feeling virtuous, go for the less-sweet but oh-so-satisfying focaccia with grapes or apples; or any of the crunchy biscotti, particularly the awesome anise.
There's no use sugar-coating it -- Galileo's got just the desserts we deserve.
Readers' Choice: Marie Callender's
Morton's takes an exotic blend of crimini, oyster, shiitake and portobello mushrooms, sautés them in a heady garlic herb butter, and serves them steaming in a ceramic crock. We get high just off the aroma, and melt when the mushrooms meet our mouths.
So toss away that book on how to meet chicks. Remember, guys: Girls just want to have fungi.
Leave it Chef Donna Nordin to come up with something as innovative as this mystical, addictive flan. Impossibly silky, this breathtaking use of the stinking rose is abloom with mellow garlic. Served warm, the custard wobbles and shimmers as you poke it with your fork, then ladle great smears on thick, chewy pieces of the jalapeño cheese bread served alongside. Top it with sweet-'n'-spicy pepper salsa in vinaigrette, and dust the whole thing off with a sprinkle of herb-roasted hazelnuts. It's a taste explosion.
Now if Nordin could just create a breath mint-flavored mole sauce . . .
An unbelievable bargain at less than $9, this enormous starter plate overflows with basil-flecked fresh mozzarella slices, properly salty prosciutto shavings, garlicky grilled eggplant rounds, marinated whole mushrooms, tomato, and grilled onion, eggplant, zucchini and green pepper.
On the other hand, envious diners will probably be so busy ogling your mouth-watering orgy of pre-dinner treats that they won't give you a second look.
It takes just one bite, however, to get over it. The amphibian flesh is firm, vaguely sweet and positively glowing with garlic marinade.
And Bistro Provence has a delicate hand with battering -- these gams are barely drifted through flour to offer a hint of crunch instead of the overwhelming crust found elsewhere. A half-dozen legs twirl like an Esther Williams revival in a pool of buttery, garlic-rich tomato salpicon. No crutches needed here; these legs stand on their own.
But you can also find the beefy beast on the menu at the Arizona Kitchen, served in delicious glory. This buffalo is so good, it almost makes you understand why entire herds were once made into lunch meat. This buffalo, of course, is farm-raised -- it never knows it was born to run free.
The Kitchen takes a huge, juicy slab, slaps it on the grill and lays it in a pool of glamorous Cabernet vanilla bean chile negro sauce next to lip-smacking sweet-potato pudding.
The Kitchen's buffalo isn't just the other nice meat. It's a delicious little bit of the Old West, served in one of the state's oldest resorts.
Owner Sal Alqardahji takes pride in this dish, and it shows in every silky bite of garbanzo beans, lemon juice, garlic, olive oil and tahini (sesame seed paste), served with pita bread scoops.
ZakeE means "very delicious" in Arabic, Alqardahji tells us. We've got to agree.