Best Dessert

Photo: Eric England

To be clear, we’d eat anything from Betsy Johnston, the pastry chef who moved over from Margot to the new Jonathan Waxman place in the Gulch. But her banana pudding comes off as almost a crème brulée, so light and custardy is the “pudding” itself, which sits on top of a thin banana caramel. Layered with slim, torched slices of banana on top, served with grilled pieces of banana bread, it’s galaxies away from the Nilla wafer-style pudding we grew up on.

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