By Kevin Revolinski | Photo by Nicole Hansen Photography
Pictured (L-R): Osteria Papavero, Far Breton Bakery, Graze
When your server asks, “Do you have room for dessert?” Your answer should be, “Absolutely!” at these six noteworthy restaurants.
THE LEGENDARY FUDGE-BOTTOM PIE
In the 1950s, the University of Wisconsin-Madison dining chef and cookbook author Carson Gulley was one of the first Black Americans to host his own TV show, “What’s Cookin,’” along with Beatrice Russey, his wife. He’s also often credited as the creator of the campus’s famous fudge-bottom, graham cracker crust pie, filled with custard and topped with whipped cream. With five business days’ notice, you can order an entire pie for $22 and pick it up at the Memorial Union or Union South. Call Wisconsin Union Catering at 608.262.2511 or email [email protected].
BASQUE CAKE, GRAZE
Crumbly on the outside, soft and airy with vanilla custard on the inside, a slice of Basque cake is served with housemade sour cream ice cream, rhubarb compote and powdered sugar. With 72 hours’ notice, you can order an entire cake for pickup. grazemadison.com
BUDINO DI CARAMELLO, OSTERIA PAPAVERO
While dinner here is also recommended, patrons with other plans may still end the night here with this legendary butterscotch pudding, served with rich cocoa powder and whipped cream. osteriapapavero.com
TRES LECHES, PIKKITO
As the Spanish name makes it clear, the traditional Latin American sponge cake is soaked with three milks — evaporated, condensed and whole milk — and served with Chantilly cream. pikkito.com
BAKLAVA, THE MEDITERRANEAN JOINT
Much of the Mediterranean will fight over who has the best baklava, but here in Madison this is the place to go for the sweet, many layered flaky pastry made with both pistachios and walnuts. themediterraneanjoint.com
KOUIGN AMANN, FAR BRETON BAKERY
The bakery’s signature pastry, Kouign Amann (kwin-ya-mon), or “butter cake” in Breton, is a caramelized, laminated pastry made with thin layers of dough separated by butter and sugar. farbretonbakery.com
MANGO AND STICKY RICE, MONSOON SIAM
Its appearance on the menu depends on when fresh Thai mangos come to Madison (or the Mexican Ataúlfo mango in a pinch). It’s served sliced with glutinous “sticky” rice and a salty-sweet coconut sauce. monsoonsiamwi.com
